Pulled Pork
Moderate nutritional value
Slow-cooked pork shoulder, shredded and mixed with barbecue sauce.
Pulled pork is pork shoulder rubbed with spices and roasted low and slow for hours until it falls apart, then shredded and mixed with barbecue sauce. A 155 g portion of the meat has about 355 kcal, 31 g protein and 18 g fat, plus about 12 g of sugar and 770 mg of sodium from the sauce and rub. A hamburger bun adds about 150 kcal, so a pulled pork sandwich comes to roughly 500 kcal.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 20g | 35.7% |
| Fat | 12g | 17.1% |
| Carbs | 9.7g | 3.2% |
| Simple Sugars | 3.39g | Estimate |
| Complex Carbs | 5.8g | Estimate |
| Fiber | 0.5g | 2.0% |
| Water | 55g | 2.2% |
| Calories | 230 | 10.2% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 4.18 | g | 20.9% |
| Monounsaturated | 5 | g | 20.0% |
| Polyunsaturated | 1.59 | g | 12.2% |
| Omega-3 | 0.477 | g | Estimate |
| Omega-6 | 1.113 | g | Estimate |
| Trans | 0.11 | g | 5.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0.16 | mg |
| Vitamin E | 0.48 | mg |
| Selenium | 27.1 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 15 | mcg | 1.7% |
| vitamin B1 | 0.404 | mg | 33.7% |
| vitamin B2 | 0.321 | mg | 24.7% |
| vitamin B3 | 3.82 | mg | 23.9% |
| vitamin B6 | 0.398 | mg | 23.4% |
| vitamin B9 | 0.771 | mcg | 0.2% |
| vitamin B12 | 0.788 | mcg | 32.8% |
| vitamin C | 0.159 | mg | 0.2% |
| vitamin D | 0.641 (26 IU) | mcg | 4.3% |
| vitamin E | 0.484 | mg | 3.2% |
| vitamin K | 0.966 | mcg | 0.8% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 27.1 | mg | 2.7% |
| iron | 1.42 | mg | 7.9% |
| magnesium | 24.7 | mg | 6.2% |
| phosphorus | 201 | mg | 28.7% |
| potassium | 388 | mg | 14.9% |
| sodium | 500 | mg | 21.7% |
| zinc | 3.22 | mg | 29.3% |
| copper | 0.12 | mg | 13.3% |
| manganese | 0.08 | mg | 3.5% |
| selenium | 27.1 | mcg | 49.3% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 855 | mg | 122.1% | 248% |
| Isoleucine | 976 | mg | 69.7% | 151% |
| Leucine | 1690 | mg | 61.9% | 129% |
| Lysine | 1836 | mg | 87.4% | 178% |
| Methionine | 776 | mg | 73.9% | 157% |
| Phenylalanine | 1593 | mg | 91.0% | 181% |
| Threonine | 892 | mg | 85.0% | 166% |
| Tryptophan | 209 | mg | 74.6% | 147% |
| Valine | 1038 | mg | 57.0% | 121% |
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Values per 100 g
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Recipe
See full recipeIngredients
- Boneless pork shoulder (Boston butt) 1.5 kg
- Brown sugar 25 g
- Smoked paprika 1 tbsp
- Salt 1.5 tsp
- Black pepper 1 tsp
- Garlic powder 1 tsp
- Onion powder 1.5 tsp
- Cayenne pepper 1/4 tsp
- Apple cider vinegar 45 ml
- Barbecue sauce 190 ml
Instructions
- 1
Mix the sugar, paprika, salt, pepper, garlic powder, onion powder and cayenne and rub the mixture all over the pork.
- 2
Heat the oven to 150C. Put the pork fat side up in a Dutch oven or deep roasting pan, pour the vinegar around it and cover tightly with a lid or foil.
- 3
Roast for 5-6 hours, until the meat is very tender and falls apart when pressed with a fork.
- 4
Uncover, raise the oven to 200C and roast for 20 minutes to crisp the outside.
- 5
Rest the pork for 15 minutes, then shred it with two forks, discarding any large pieces of fat.
- 6
Skim the fat from the pan juices and stir the barbecue sauce and a few spoonfuls of the juices into the meat.
- 7
Serve warm, on its own or in buns with coleslaw.