Stove Top Pulled Pork - Slimming World recipes (2024)

FAQs

How do you make pulled pork less fatty? ›

Place ribs bone-side down in smoker at 225 F /110 C and cook for three hours. Remove ribs from the smoker and wrap tightly in aluminum foil to form an airtight seal. Return to the smoker bone-side up and smoke for two hours. Unwrap the ribs and return to the smoker bone-side down for one more hour.

Pork shoulder has a decent amount of fat on the surface. It's a good idea to cut away this excess fat prior to cooking, but do leave a small amount as it adds to the flavour.

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed.

The acid from the apple cider and apple cider vinegar help to tenderize the meat while also keeping it juicy and flavorful. The low and slow cooking method makes it fall apart as soon as your fork touches it and shreds beautifully.

Yes, pulled pork can generally be considered to be a healthy dish. It is a good source of protein and often contains other nutrients such as iron and potassium. Additionally, it can be made with leaner cuts of pork, which further increases its health value by reducing the saturated fat content.

On average, smoked pulled pork will experience about 30% loss, so anticipate some shrinkage. When preparing your pork, you will discard a significant amount of bone and fat excess, which shrinks the end product. A good rule of thumb is to prepare a pound of pork per person.

De Lacey comments on the fat contents in pulled pork, "However, you need to be aware of how it's prepared as extra oils, sugar, and sauces can jack the calorie count up on an already high-calorie meat due to its high fat content."

Get a meat thermometer and stick it in the pork. When it reaches 200 degrees it's ready to become pulled pork. That is the best internal temperature of the meat. You could eat it at a lower temperature, but the magic number is between 200 and 205 degrees.

How long should pulled pork sit before pulling? ›

A 2-4 Hour Rest Makes Brisket & Pork Butt Better

Briskets and pork butts are commonly cooked to internal temps as high as 205°F, which drives a lot of moisture out of the meat. So why don't these cuts get tough and dry?

Pour 1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids (and optional liquid smoke) over the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.

Typically, when you make pulled pork, you'll cook it in barbeque sauce or another acidic ingredient like vinegar, citrus, or Worcestershire sauce, which work to tenderize the pork. Now think about soda like any other marinade, working to help break down the meat for pull-apart results.

Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it's essential you cook it slowly to allow the protein to break down properly.

Skim the fat off the top of the cooking liquid. For more moist and flavorful pulled pork, you can mix some of the cooking liquid back into the pork.

Add cut or ground pork fat to crockpot and secure with lid. Turn crockpot on to low heat. Allow fat to render for 4-5 hours, stirring every hour or so. Don't remove any of the lard until all the fat appears to be cooked.

I prefer to use pork tenderloins in this recipe because they tend to be less fatty and very lean. You could also use a pork shoulder or pork butt if you prefer!