Hi there, this is Stefanie withSimple Acres. I have something delicious I cooked up in the kitchen that is absolutely simple and will leave your mouth drooling for more! I am excited to share with you myWeight Watchers BBQ Pulled PorkRecipe. You can make tons of great recipes in the Instant Pot!
A delicious recipe simple to make with minimal ingredients! There are only 5 WW points in each serving!
WW has definitely changed from 2020 to now. They went from three to one plan to multiple plans and back to one plan again. So in 2023, we have just plain old “POINTS.”
Be sure to calculate the points value of the foods and recipes you eat in the app.
Always add ingredients and serving sizes and don’t rely on the nutrition facts in the recipe.
Accuracy will come from the information you input on the app.
What is wonderful about myWeight Watchers BBQ Pulled Pork Sandwichesis that it can be made right in your crock pot! I like to throw my pork tenderloin and BBQ sauce in the crock pot on low in the morning then mid-afternoon set it to warm. This is such a simple way to have dinner ready on a busy day!
This recipe involves such minimal ingredients you may have most of them at home already! Weight Watchers BBQ Pulled Pork Sandwich Ingredients
1 pound of uncooked lean pork tenderloin sliced
1/2 cup Sugar Free BBQ sauce of choice
2 cups packaged coleslaw mix
2 Tbsp light mayo
1 tsp apple cider vinegar
1/4 tsp stevia
4 whole wheat bread thins
Crockpot Directions:
Cut and cube the pork tenderloin, then place in the crock pot on low for about 4 hours. Then remain on warm until you are ready to eat your meal. The internal temp needed for pork is 145 degrees Fahrenheit.
Add BBQ sauce to meat in crock pot when you start cooking.
Mix coleslaw with mayo, apple cider vinegar, and stevia in a bowl. Set aside.
Once the meat is cooked and before serving, simply shred meat in the crockpot with a fork.
Place 3 oz of BBQ pulled pork with 1/3 cup of slaw mix on your whole wheat bread thins and you are good to go!
Instant Pot Directions:
Brown all sides of the pork tenderloin.
Set aside meat and add BBQ sauce and 1 cup of water to your inner pot.
Add meat back into the inner pot.
Replace lid, set and seal your Instant Pot.
Cook for 15 minutes and use the natural pressure release setting (for 1 pound of meat).
Remove lid and shred meat. You can keep or discard the sauce from the cooking process. Strain if you like and use for topping your sandwich.
Weight Watchers BBQ Pulled Pork Recipe
Yield: 4 Servings
Cook Time: 4 hours
Total Time: 4 hours
Ingredients
1 pound of uncooked lean pork tenderloin sliced
1/2 cup Sugar Free BBQ sauce of choice
2 cups packaged coleslaw mix
2 Tbsp light mayo
1 tsp apple cider vinegar
1/4 tsp stevia or less just for sweetness and taste
4 whole wheat bread thins
Instructions
Cut and cube the pork tenderloin, then place in the crock pot on low for about 4 hours. Then remain on warm until you are ready to eat your meal. The internal temp needed for pork is 145 degrees Fahrenheit.
Add BBQ sauce to meat in crock pot when you start cooking.
Mix coleslaw with mayo, apple cider vinegar and stevia in a bowl. Set aside.
Once meat is cooked and before serving, simply shred meat in the crock pot with a fork.
Place 3 oz of BBQ pulled pork with 1/3 cup of slaw mix on your whole wheat bread thins and you are good to go!
This recipe makes 4 servings, which is 1 BBQ Pulled Pork Sandwich per serving and it’s just 7 Weight Watchers Smart Points per serving. This recipe was inspired by Weight Watchers.
There you have it, a delicious Weight Watchers BBQ Pull Pork Sandwich recipe you can enjoy! But wait, every good meal needs to have a great side dish to make it even better. This recipe for FRIED CORNis sure to be a crowd pleaser. Corn is zero points and the other ingredients in the dish are low points, too. Eat up and enjoy!
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.
Look for a cut that has plenty of marbling and fat, such as a pork shoulder or butt. This will help to keep the meat moist and flavorful as it cooks. Cooking Temperature: Low and slow is the key to making pulled pork. Cook the pork at a temperature between 225-250°F (107-121°C) so that the connective tissues in the me.
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.
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.
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.
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.
For 10 people, you'll want about 6.5 pounds of boneless and 10 pounds of bone-in pork shoulder. For 20 people, you'll need approximately 13 pounds of boneless and 20 pounds of bone-in raw pork butt. For 50 people, you'll need about 33 pounds of boneless and 50 pounds of bone-in pork shoulder.
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.
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