Weight Watchers BBQ Pulled Pork Recipe (2024)

FAQs

How much will 2 lbs of pulled pork feed? ›

Serving size: This recipe will yield about 2 pounds of cooked pulled pork; enough to serve about 6 people (5 oz per serving). See the post above for my tips for calculating how much pulled pork you'll need for a larger group.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

Pulled pork is perfect for the slow cooker. Cooking the pork low and very slow is the secret to the juiciest and most tender pulled pork.

1 pound of cooked pulled pork is enough to feed 3 people. This means that about 1/3 of a pound (or 5 ounces) is good for one serving. Second rule: Anticipate a 50% yield when cooking your meat.

A good rule of thumb is to estimate about 1/3 pound of cooked pulled pork (or boston butt) per person. It's what most BBQ experts recommend and is a sure-fire way to make sure you don't run out of food.

You'll get 4 lbs of pulled pork, good for ~11-16 (6oz - 4oz) typical servings.

After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat. It also helps mellow out the darker, gamier-tasting parts of the butt. This makes enough for a 8 pound pork butt/shoulder.

Why add apple cider vinegar to pulled pork? Pulled pork relies on both the vinegar's acidity and the low-and-slow cooking process to tenderize the meat, breaking down the protein to give the dish its signature moist, fall-apart texture. Cider vinegar also provides a tangy counterpoint to the fatty pork.

We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!

How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.

Does pulled pork get more tender the longer you cook it? ›

Cooking pulled pork for a longer time can help to break down the collagen and connective tissue, making the meat more tender, but there is a point at which the meat can become overcooked and dry out.

I figured 1/4 lb per person assuming half is lost to fat/bone.

To freeze pulled pork, allow it to cool completely, then transfer it to a freezer-safe container or resealable freezer bag. Make sure to remove as much air as possible before sealing. Properly stored, pulled pork can be frozen for up to 3-4 months without significantly affecting the quality of the meat.

I like to figure each person will eat 1/2 lb of meat (that's on the high side). So for 6 folks, that's 3 lbs of lean, pulled pork. I prefer a pot shoulder cut called a Boston Butt. These have a blade bone and lots of fat which are both easy to remove as you are pulling the meat.

Depends on what else is being served. Rule of Thumb is 1/4, 1/3, 1/2 lb cooked per person. An uncooked 8lb butt will yield about 4lb cooked. That's enough for 16, 12, 8 depending on serving size.

easy calculation formula for pulled pork: 10 oz. pre-cooked weight per person X number of people, divided by 16 to get pounds of pre-cooked weight. For 30 people - 10 X 30 = 300 / 16 = 18.75 lbs.

A full pan of pulled pork, pulled chicken or sides feed approximately 40-50 people. Ribs and tips feed approximately 30-35 people for a full pan.