Pulled Pork

Pulled pork is a tender, shredded meat dish made from slow-cooking a pork shoulder (often called pork butt) until it can be easily 'pulled' apart. It is typically seasoned with a dry rub of spices like paprika, garlic, and brown sugar, then smoked or braised for many hours, and finally tossed in a tangy, sweet, or spicy barbecue sauce. This dish is a cornerstone of American barbecue, with distinct regional styles originating from the American South, particularly the Carolinas and Memphis.

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🍽️ Nutrition at a glance

Pulled pork is a high-protein, high-fat dish, with its exact nutritional profile heavily influenced by the cut of meat and the amount of sauce added. A typical serving provides a significant amount of protein, iron, and B vitamins, but also contains a considerable amount of saturated fat and sodium, with a calorie count that can range from 300 to 500+ per serving depending on preparation.

Nutrition breakdown

Calories	350 kcal
Protein	28 g
Carbs	5 g
Fat	24 g
Fiber	0 g
Sugar	3 g
Sodium	680 mg
Iron	2.5 mg
Zinc	5 mg
Potassium	350 mg
Phosphorus	250 mg
Niacin (B3)	6 mg
Vitamin B6	0.4 mg
Vitamin B12	0.8 mcg
Selenium	35 mcg

Per 1 cup (140 g) · estimated, varies by recipe

💡 What's interesting

The 'pulled' texture is a direct result of the long, slow cooking process that breaks down the tough connective tissue (collagen) in the pork shoulder into rich, flavorful gelatin. This transformation is a classic example of low-and-slow cooking, a culinary technique that has deep cultural roots in American barbecue traditions.