How Many Calories In A Pulled Pork Slider?

Sliders 1 slider of pulled pork has 25 grams of total carbs, 24.3 grams of net carbs, 13 grams of fat, 6.9 grams of protein, and 260 calories.

What is the calorie count of a pulled pork and cheese sandwich?

Nutritional Information 1 sandwich contains 605 calories, 29 grams of fat (13 grams of saturated fat), 74 milligrams of cholesterol, 1406 milligrams of sodium, 53 grams of carbohydrate (22 grams of carbohydrates, 2 grams of fiber), and 29 grams of protein.

What’s the most amount of pulled pork that can fit on a slider?

  • Raw vs. Cooked Pork Shoulder Yield – A boneless pork shoulder yields about 60% meat. A 7-pound raw uncooked hog shoulder, for example, will give 4 to 4 1/2 pounds of cooked meat. The yield will be closer to 40% if you use a bone-in pork shoulder.
  • Sliders vs. Buns – Plan on 2-3 ounces of cooked pulled pork each slider and 2-3 sliders per person when serving pulled pork as a slider. 4 pounds of cooked pulled pork, for example, will provide about 2-3 dozen sliders. Because roll sizes vary, this is an approximation.
  • Larger Buns/Sandwiches – Allow 6-8 ounces of cooked pulled pork per sandwich if serving pulled pork on larger buns or Kaiser rolls.
  • A bottle of Miller’s Mustard will cover around 2 pounds of cooked pulled pork in sauce. If you want to serve extra sauce on the side, plan ahead.

How many calories are in a pulled pork sandwich cooked from scratch?

Pulled Pork Sandwich On Bun (1 serving) has 39 grams of total carbohydrates, 38 grams of net carbohydrates, 31 grams of fat, 44 grams of protein, and 610 calories.

What does a serving of pulled pork entail?

The pork shoulder is loaded with everything a grill or smoker could want. Heft.Flavor. Affordability. And it’s remarkably simple to prepare. Despite the fact that a whole hog shoulder weighs 14 to 18 pounds and a Boston butt (the top half of the shoulder, the cut most usually sold in supermarkets) weighs 5 to 7 pounds, this enormous slab of meat is always tender. That’s true whether you smoke, indirect grill, or spit-roast it, which are all popular methods among Planet Barbecue’s hog-o-holics.

However, not all pork shoulders are created equal, and in order to get the most bang for your money, you’ll need to understand anatomy, animal husbandry, seasoning, and grilling techniques and equipment. In this three-part series, we’ll go over all of those issues.

1. Pork should have a porky flavor:

Hogs were once bred for their flavor. Most supermarket pork is now an industrial product grown for maximum growth in the shortest amount of time in order to be sold swiftly and cheaply. Even worse, today’s average hog contains 31% less fat than it did 20 years ago. And we all know how flavor is carried by fat. So, what’s a die-hard ‘cue enthusiast to do? First and foremost, when purchasing pork, select the best marbled chunk available. Look for a heritage breed (see below) that has been bred for flavor and fat content.

2.Purchase pork that has been reared in a humane and respectful manner:

You don’t want your pork to taste like chicken breast, you flavor-loving foodie.

You want it to have a pig flavor. Furthermore, you want your hogs to be grown in a humane and respectful manner.

Family farmers have listened to you: an increasing number of them are raising pigs the old-fashioned manner, usually outdoors and with heritage breeds (see below). When you buy meat from a butcher or a farmer’s market, the seller should be able to answer any questions you have about how the animal was grown and processed.

Meanwhile, if you’re just getting your information from pre-packaged meat labels, here’s a quick rundown of widely used terms:

Natural: Ideally, this is a term that refers to meat that is free of preservatives and artificial substances.

Unfortunately, “natural” does not have a USDA certification, so it could just be a marketing phrase with no quality standards to back it up.

Pork is injected with a solution containing water, salt, sodium phosphates, and other flavor- and moisture-enhancing compounds by some processors. They have the ability to boost the package’s weight by up to 15%. (Which raises your price.) On the label, these additional substances must be stated. You’re better off brining or injecting your own meat if you want the flavor of brined or injected meat.

Pigs, like humans, are routinely inoculated to avoid sickness, although they are not given antibiotics or hormones. The phrase “no antibiotics” may look good on the label, but the USDA does not currently monitor it. Hormones are not allowed by law in the production of pigs, thus the assertion is essentially worthless.

USDA Organic: This mark guarantees that the animals were not given antibiotics and were given access to the outdoors while being grown on 100 percent organic diet.

Grass-Fed: This indicates that the pigs were grown exclusively on pastured grass rather than being fed grains (the latter being the diet of choice on industrialized feed lots).

Certified Humane: This term denotes that the pig was raised without antibiotics on an approved diet (not necessarily organic) and given sufficient space to engage in “natural activities.” Compliance is checked by a non-governmental group that is not affiliated with the government.

Only free-range poultry is now certified by the USDA. Other independent organizations, on the other hand, keep an eye on the welfare of animals. Look for phrases like “Animal Welfare Approved,” “Certified Humane,” and “Food Alliance Certified,” for example.

3.Honoring the past:

The Berkshire is the crown prince of hogs, with lavishly marbled, dark-pink, rich-tasting meat that makes commercial pork appear downright tasteless. It is sometimes referred to by its Japanese moniker, kurobuta (“black pig literally”). (Think of it as pork’s Kobe beef.)

Other heritage breeds, each with its particular texture and flavor, are listed below.

They can be found in specialized butcher shops and farmers’ markets. Heritage Foods USA, a Slow Food branch, is a pathfinder in the fight to safeguard heritage breeds. They also sell pork shoulder samplers on their website so you may compare the variations between breeds.

Red Wattle: This breed gets its name from its jowly appearance and rusty red hue, which originated in New Caledonia in the South Pacific. It’s known for its ham and meat with a meaty flavor.

Mangalitsa: The antithesis of “the other white meat” is this Hungarian transplant. Meat that is very well-marbled, soft, and tasty, as well as high-quality fat.

Heritage Foods USA describes Tamworth as “robust and courageous.”

To put it another way, porky. It produces great bacon since it is inherently leaner than some historical breeds.

Duroc: This breed is known for its tender shoulder meat and spareribs. The meat has a dark reddish pink color, good intramuscular marbling (read: “juicy”), and a high pH, indicating that it will retain more moisture during processing, storage, and cooking. Some heritage breeds have a milder flavor than others.

4. Select the appropriate cut:

Except for the trotters, a full pig shoulder stretches from the bottom of the front leg to the top of the shoulder (feet). Commercial smokehouses buy and cook the entire shoulder, but you’re more likely to find the top or bottom piece of the shoulder in the grocery store.

The top of the shoulder, also known as pig shoulder butt, is a magnificent slab of protein with soft meat and ample marbling, as well as a blade bone running through part of it. This is the portion from which pork steaks (also known as blade steaks) are sliced if you live in St. Louis.

The bottom of the shoulder, including the top of the foreleg, is referred to as shoulder ham (also known as picnic ham). It isn’t nearly as well-marbled as hog shoulder butt, but it does well when cooked low and slow.

5. Purchase enough food for leftovers:

“Cook once, eat twice,” the saying goes.

For everyone of us, these are words to live by. Of course, the amount of pork to buy in order to have enough for a second supper is dependent on a variety of things. How many people will you feed, and how will you determine their appetites (picky eaters, males, women, children)? Will the pork be served with any side dishes? Or how about buns? The conventional rule of thumb for pulled pork is one-third to one-half pound of meat per person. A bone-in pork shoulder will lose about 40% of its weight when cooked and shredded. A raw 10-pound pork shoulder (or two 5-pounders) will give roughly 6 pounds of finished meat, enough to feed 12 to 18 people.


What is the meat content of a slider?

Over the years, I’ve picked up a few tips for cooking juicy and tasty burgers.

  • Seasoning. I use simple seasonings like salt, pepper, and garlic powder on every hamburger I make. I like to add 1 tablespoon of my favorite steak sauce for added taste. You don’t want to use fancy seasonings when creating burgers. Simply cook them thoroughly, and the meat will take center stage.
  • What are the dimensions of hamburger sliders? Each slider should be roughly 2 ounces, so every pound of beef, you should get 8 sliders. To guarantee even cooking, the size and thickness of the sliders should be consistent. I do this by placing all of my meat in a mixing dish and uniformly pressing it down, then scoring it into equal pieces.
  • When I put my burgers on the grill, why do they shrink? The key is to slightly indent the middle of the burger with your thumb to prevent shrinking.
  • The bun should be grilled! Don’t put a cold bun on a hot burger. It will absorb the juices, and no one enjoys soggy buns. For a terrific flavor and texture, toast the buns on the grill.

What’s a good pairing for pulled pork sliders?

Are you stumped as to what to serve with pulled pork? We’ve compiled a list of 31 delectable suggestions.

  • Spicy Aioli with Grilled Corn
  • Baked Beans in the Slow Cooker
  • Coleslaw that is light and tangy.
  • Pretzel Buns are simple to make.
  • Salad with Cauliflower ‘Potatoes’.
  • Mac and cheese with jalapeos and avocados.
  • Vegetable Skewers in a Rainbow Color Scheme
  • Honey Butter on Yogurt Biscuits

What is the protein content of a pulled pork sandwich?

Pulled Pork Sandwiches include 48.1 grams of total carbs, 46.2 grams of net carbs, 12.4 grams of fat, 25.3 grams of protein, and 414 calories per sandwich.

On a pulled pork sandwich, what kind of cheese works best?

However, there are several additional alternatives as well!

  • Mozzarella is a type of cheese.
  • For a little kick, use Monterey Jack or Pepper Jack cheese.
  • Cheese made with provolone.
  • Colby Jack or Colby Cheese

What are the best toppings for pulled pork sandwiches?

Memphis-style pulled pork sandwiches, topped with tangy coleslaw and garnished with a huge giant dill pickle, are one of my favorites. The beauty of this dish is that you can make it exactly as you want it.

Consider the following toppings for the perfect pulled pork sandwich:

Bell peppers grilled