Pulled Pork

June/July 2005

Your rating: None Average: 4 (61 votes)

The trick to making pulled pork healthy is to trim the meat well and then skim any extra fat off the sauce after cooking. Serve on a soft whole-grain bun with crisp, cool coleslaw.

"This is a great recipe if you leave out the vinegar!!!! I read the reviews and tasted the sauce before adding any vinegar and it tasted great. I thought maybe the vinegar would add another element of dimension, so I went ahead and added 1...
Pulled Pork

9 Reviews for Pulled Pork


I thought this was a great recipe. After reading the comments on Food Nework. I didn't use the whole can of Chiplote Chiles. But I could have. After making the sandwiches for dinner. I used the leftovers on Nachos.

This is a keeper!!!!

C. Roehm


This is delicious! Tangy, sweet, smoky and spicy. I've made it for parties and it is now the most requested dish I make.


This recipe is great. It does taste of vinegar, but that is what Carolina barbecue is supposed to taste like. This recipe was just like the sandwiches that I got in North Carolina when there on vacation a couple of years ago. You can use a little less vinegar if you wish.

My only difficulty was really getting the fat off of it. A pork should has ribbons of fat throughout the interior. Be prepared to spend a long time with a sharp knife really cutting it apart and getting at all that fat.


I followed the recipe exactly, except I cooked it in a crock pot for about 6 hours. The meat was very tender and falling apart. The sauce was terrible (too much vinegar, etc.). I tossed it and used a homemade barbecue sauce. Would not make again.


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