There’s nothing that can beat a juicy pulled pork sandwich on a hot summer day. Tender, moist, and full of flavor, this pulled pork was made for more than just a sandwich (although a sandwich is always fair game).
INGREDIENTS:
6-8 lb pork shoulder / pork butt
1/4 cup brown sugar swerve
1 tbsp salt
1 tbsp black pepper
1 tbsp cumin
1 tbsp paprika
1 tbsp cayenne pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tsp ground mustard
INSTRUCTIONS:
Combine your sugar & spices with a whisk until mixed. Pat your spice mixture all over your pork shoulder and place in a deep baking dish. Cover with aluminum foil and bake for 5-6 hours at 300 degrees. Remove the aluminum foil and bake uncovered for 1 additional hour before pulling out of the oven and shredding. The general rule of thumb is about one hour of baking time per pound of meat.
I like the versatility of a dry rub as it allows you to change the flavor of your pork by altering the sauce you add to any recipe, instead of being stuck with the same bbq sauced pork.
Note: my personal choice for a macro friendly bbq sauce is store bought no sugar added baby rays. Only 15 calories for 2 tbsp!
Plain pulled pork: 247 calories per 4 oz and 36 grams of protein (keep in mind the calories will vary based on the pork that you use. Mine had 150 calories/4oz uncooked. It was 7 lbs total, which equals 112 oz of uncooked meat. At 150 calories per 4 oz, that equals 4,200 calories for the entire pork shoulder. Once cooked, I shredded the pork, discarded the fat, and re-weighed the meat. This left me with 67.5 oz of meat because meats lose weight throughout the cooking process. That leaves me with17 4oz portions. If the original pork shoulder had 4,200 calories, that means the cooked pork will have 247 calories per serving. This is not a 100% accurate calorie count and would be considered an overestimation as I removed a significant amount of fat throughout the process of shredding. I’d rather overestimate than under, always!
To calculate the macros, just do this.
Example: 22g protein per 4 oz uncooked listed on label*
1) 22 g protein multiplied by 28 total servings (since there are 28 4 oz servings in 112oz of meat)
2)That = 616 g of protein for the entire pork shoulder.
3)Since the cooked pork was only 17 4oz servings, you take 616 divided by 17
= 36 grams of protein per 4 oz cooked serving
