Dinner - Pinch of nom pulled pork recipes

Author: Ruth Wiley  

Our slimming friendly Pork Carnitas are served in lettuce leaves with a cooling salsa - perfect if you're counting calories or following a diet plan like Weight Watchers. You can still enjoy Pulled Pork even when calorie counting or following a diet plan like Weight Watchers thanks to this slimming friendly recipe!

Pulled Pork | Slimming & Weight Watchers Friendly

You can still enjoy Pulled Pork even when calorie counting or following a diet plan like Weight Watchers thanks to this slimming friendly recipe!
Provided by: Kate
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 19

Ingredients:

• 1.5 kg pork shoulder
• 2 onions (chopped)
• 2 tbsp Schwartz Perfect Shake Classic BBQ Seasoning
• 1 tbsp Worcestershire sauce
• 250 ml beef stock (1 stock cub dissolved in 250ml/1 cup boiling water)
• 1 tbsp black pepper
• low calorie cooking spray
• ½ onion
• 2 cloves garlic (crushed)
• 1 can chopped tomatoes
• 1 tbsp tomato puree
• ½ lemon (juice of)
• 1 tbsp Schwartz Perfect Shake Classic BBQ Seasoning
• 1 tbsp balsamic vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp white wine vinegar
• 1 tbsp Franks Hot Sauce
• 1 tsp mustard powder
• 1 tsp granulated sweetener

Nutrition:

• Calories: 395 kcal
• Carbohydrate: 14 g
• Protein: 43 g
• Fat: 16 g
• Saturated Fat: 5 g
• Cholesterol: 145 mg
• Sodium: 1206 mg
• Fiber: 3 g
• Sugar: 6 g
• Unsaturated Fat: 9 g
• Serving Size: 1 serving

How to cook:

1. Pulled Pork
2. Cut the pork shoulder in half and trim all excess fat - there will be quite a bit. It's fine if you cut the pork up to get at the fat
3. Mix the salt and pepper with the Schwartz Perfect Shake Classic BBQ Seasoning and rub it all over the pork. Make sure to massage. Place the pork in the fridge for a few hours or use immediately
4. Place the Instant Pot into Sauté mode and spray with low calorie cooking spray. Brown the pork on all sides, don't worry if the bottom of the pot browns
5. Remove the pork from the pot and deglaze with a bit of the stock. Make sure all browned bit are off the bottom
6. Tip in the onions and cook until they soften. Add the pork back to the pot and pour in the stock and Worcestershire sauce
7. Place
8. Lock the lid, turn the valve to sealing and place the Instant Pot into Manual mode. Increase the time to 90. The pot will come to pressure and when it's done so it'll start to count down
9. Allow
10. Once finished, allow the pot to naturally release it's pressure for 15 minutes
11. Place the pork and onions on a plate and run the remaining juices through a fat separator to get rid of the fat. Return the juices to the pot, and put the pot into Sauté mode
12. Add
13. Once the juices have reduced by half add in your BBQ sauce & simmer stirring frequently for another 5 minutes. Whilst this bubbles away pull your pork & onions with a couple of forks. It will just melt, resist the temptation to pick!
14. Add the pork into the sauce and stir well. Place the pot into 'Keep Warm' if you want to go back for seconds. You probably will!!
15. BBQ Sauce
16. Cook
17. Spray a frying pan with low calorie cooking spray and cook the onions and garlic until the onions are soft
18. Add the tomato puree and tinned tomatoes and cook for 5 minutes on high, stirring frequently
19. Add in the rest of the ingredients, lower the heat and simmer for 20 minutes, the sauce should thicken nicely
20. Place into a sterilised jar, and store in the fridge until ready to use. Use within a week.

Notes: Pulled Pork Recipe. Image by Emma Jones, You can still enjoy Pulled Pork even when calorie counting or following a diet plan like Weight Watchers thanks to this slimming friendly recipe!

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pork carnitas with pineapple and mango salsa slimming pork carnitas with pineapple and mango salsa pinch of nom pulled pork

Wanda Cooks | Dr Pepper Pulled Pork Pinch Of Nom Recipe

Wanda Cooks | Dr Pepper Pulled Pork Pinch Of Nom Recipe Thanks for watching our little
Duration: 19:15

Asian Pulled Pork | Slimming & Weight Watchers Friendly

This Asian Pulled Pork is our twist on the classic - it's slimming friendly and sooo tasty if you're calorie counting or following Weight Watchers!
Provided by: Kay
Total time: 375 minutes
Cook time: 360 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Asian
Number of ingredients: 24

Ingredients:

• 1 kg pork joint
• 1 tsp Chinese five-spice powder
• 1 tsp salt
• 750 ml chicken stock (made up with 2 stock cubes)
• 150 ml dark soy sauce
• 3 tbsp granulated sweetener
• 1/2 tsp crushed chilli flakes
• 4 spring onions (cut into 5-cm (2 inch) pieces)
• 1 head garlic (cloves peeled and cut in half)
• 1 5cm piece fresh ginger (no need to peel - cut into thin slices)
• 1 tsp Sriracha
• 1 tbsp rice vinegar ( or Lime Juice)
• 6 wraps (we like Weight Watchers wraps)
• 1/2 orange (zest only)
• 1/4 red cabbage (shredded)
• 3 carrots (julienned)
• 1 tbsp rice vinegar
• 1 lime (juice only)
• 1 tsp Sriracha
• 1 tsp fish sauce (optional)
• 5 tbsp quark
• 1 tbsp rice vinegar
• 1 tsp Sriracha
• 1 tsp water (depending on how thin you want the sauce)

Nutrition:

• Calories: 627 kcal
• Carbohydrate: 8 g
• Protein: 52 g
• Fat: 29 g
• Saturated Fat: 10 g
• Cholesterol: 151 mg
• Sodium: 3036 mg
• Fiber: 2 g
• Sugar: 3 g
• Unsaturated Fat: 16 g
• Serving Size: 1 serving

How to cook:

1. To make the Asiain pulled pork
2. Rub the pork all over with the five-spice powder and salt.
3. Add the chicken stock, soy sauce, chilli flakes, rice vinegar, orange zest and Sriracha to the slow cooker.
4. Add granulated sweetener and mix until it's dissolved in the cooking liquor. Add the spring onions, garlic and ginger. Place the pork in, and make sure it's coated well.
5. Put the lid on the slow cooker, set it on high, and cook for 4 hours.
6. After 4 hours, turn the slow cooker down to low and cook until the meat is very tender and cook for another 2 hours.
7. Remove the pork and transfer the sauce to a pan (or turn the slow cooker on to saute if it has that setting) and allow the sauce to reduce by a half.
8. Meanwhile, shred the pork with 2 forks and place it in a bowl.
9. Remove the vegetables from the sauce and pour it through a fat separator, then stir it through the shredded pork.
10. Cut each wrap into 4 quarters, then put a spoonful of the pork mix in each quarter. Fold the edges up so they look like a taco. Put some of the Slaw on top of the pork, then top with a couple of spoons of the spicy sauce.
11. To make the spicy sauce
12. Mix all the ingredients together well.....yes it's that easy!!
13. To make the slaw
14. Place the shredded cabbage and carrots in a bowl - set aside
15. Mix the lime juice, rice vinegar, Sriracha and fish sauce (if using) in a bowl. Mix until the Sriracha is dissolved
16. Pour the mix over the shredded carrot and cabbage and toss to coat well

Notes: Pinch of Nom - Syn Free Asian Pulled Pork If you like, Syn Free Asian Pulled Pork If you like pulled pork you will LOVE this! FULL RECIPE HERE http

Pulled Pork Rolls | Slimming & Weight Watchers Friendly

Succulent pulled pork wrapped up in crispy filo pastry. These Pulled Pork Rolls make a tasty change from sausage rolls and they’re slimming friendly too!
Provided by: Laura V
Total time: 270 minutes
Cook time: 240 minutes
Prep time: 30 minutes
Yields: 24 servings
Cuisine: non specific
Number of ingredients: 10

Ingredients:

• 1.4 kg boneless pork shoulder joint ((weight before removing fat))
• 2 tbsp BBQ seasoning
• 2 tbsp clear honey
• 1 tbsp Dijon mustard
• 1 tbsp tomato puree
• salt and black pepper (to taste)
• 9 single sheets of filo pastry (30 x 26cm each)
• 1 medium egg (beaten with a fork)
• 1 1/2 tsp sesame seeds
• 100 ml water

Nutrition:

• Calories: 89 kcal
• Carbohydrate: 6.9 g
• Protein: 9.8 g
• Fat: 2.3 g
• Saturated Fat: 0.7 g
• Sodium: 380 mg
• Fiber: 0.5 g
• Sugar: 2.3 g
• Serving Size: 1 serving

How to cook:

1. Pre-heat the oven to 160 ºC. Trim all visible fat off the pork joint and discard. Place the pork in a medium roasting tin.
2. Mix
3. In a small bowl, mix together the BBQ seasoning, honey, mustard, tomato puree and season with salt and black pepper.
4. Pour the marinade over the pork joint and rub it all over. Cover tightly with foil and place in the preheated oven for 3.5 - 4 hours. Baste the joint occasionally with the juices in the roasting tin and re-cover tightly with foil.
5. Add
6. After about 3 hours, add 100 ml water and stir into the sticky residue in the roasting tin. Roughly break up the pork using two forks and stir into the sticky sauce.
7. Re-cover tightly with foil and return to the oven for approximately 30 minutes - 1 hour. Check frequently that the mixture isn't drying out. If it is, stir in a little more water, until you have a moist, sticky mixture. The aim is to make a mixture where any excess liquid has reduced and the mixture is sticky and the pork is tender.
8. Break up the pork mixture using two forks, until it’s finely shredded. If your pork isn't tender and shredding well, re-cover and continue cooking, adding a little more water as needed, until it is tender and will shred easily. Timings and the amount of water needed may vary slightly depending how much lean pork you started with after removing the fat, as this can vary from joint to joint. Be prepared to check on the pork frequently to stop it drying out and keep it moist by adding water if you think it needs it.
9. Leave
10. When you have a tender, shredded, sticky mixture, leave it to cool quickly. Increase the oven temperature to 180 ºC. Line two baking trays with non-stick baking paper.
11. Assemble
12. To assemble the rolls: Take 3 single sheets of filo pastry, 30 x 26 cm each, and place one on top of the other.
13. Cut the 3 layered sheet in half lengthways to make 2 rectangles. Using a third of the pork mixture, divide between the 2 rectangles, placing lengthways down the centre of each.
14. Brush some beaten egg down one long side of each rectangle. Roll up tightly to make 2 long rolls, finishing with the seam underneath.
15. Cut
16. Using a large, serrated knife (such as a bread knife), carefully cut each roll into 4 to make a total of 8 rolls.
17. Repeat this process twice more with the remaining filo sheets and pork mixture, until you have made 24 Pulled Pork Rolls.
18. Transfer the Pulled Pork Rolls onto the 2 lined baking trays, placing seam side down. You may find using a palette knife or fish slice helps you pick them up.
19. Brush all over with the remaining beaten egg and sprinkle with a few sesame seeds.
20. Bake in the preheated oven for 8 - 10 minutes until crisp and light golden brown. Serve hot or cold with BBQ sauce, tomato ketchup or other accompaniments of your choice.

Notes: Pork and Pepper Stew, Ingredients · 400 g lean pork steaks cut into strips · 1 tin chopped tomatoes 400g tin · 1 large onion chopped · 3 peppers any colour · 150 g green beans · 3 cloves

Pork Carnitas with Pineapple and Mango Salsa

Our slimming friendly Pork Carnitas are served in lettuce leaves with a cooling salsa - perfect if you're counting calories or following a diet plan like Weight Watchers.
Provided by: Ellie
Total time: 275 minutes
Cook time: 260 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Mexican
Number of ingredients: 22

Ingredients:

• 800 g lean diced pork
• 2 white onions (cut into quarters)
• 2 oranges (juiced)
• 3 limes (juiced)
• 4 cloves of garlic (crushed)
• 1 can of diet cola
• 2 bay leaves
• 1 tsp granulated sweetener
• 1 tsp dried cumin
• 1 tsp dried oregano
• 1 tsp paprika
• 1 tsp cayenne pepper
• 1 chicken stock cube (made up with 300ml of boiling water)
• low calorie cooking spray
• 120 g fresh or tinned pineapple (chopped)
• 160 g fresh mango (peeled and chopped)
• 1 red onion (diced)
• 1/4 red chilli (finely chopped)
• small spring of fresh coriander (chopped)
• salt and pepper to taste
• 8 little gem lettuce leaves (trimmed)
• 1 tbsp lime juice

Nutrition:

• Calories: 364 kcal
• Carbohydrate: 22 g
• Protein: 47 g
• Fat: 8.7 g
• Saturated Fat: 0.1 g
• Sodium: 11 mg
• Fiber: 3.9 g
• Sugar: 19 g
• Serving Size: 1 serving

How to cook:

1. For the pork
2. Pre-heat the oven to 160°c and spray a large, oven proof frying pan with low calorie cooking spray.
3. Combine
4. In a mixing bowl combine the pork, onion, garlic, oregano, paprika, cayenne pepper and cumin. Mix well then transfer to the frying pan. Cook for about 5 minutes on a medium heat until the meat has sealed all over.
5. Add the orange and lime juice to the pan along with the cola, chicken stock, sweetener and bay leaves. Cover with the lid and place into the oven. Cook for 4 hours or until the pork is tender.
6. Take the pan out and turn the oven up to 200°c. Transfer the cooked pork to a mixing bowl and then pull it apart with two forks.
7. Add the shredded meat to a baking tray and pop back into the oven for 10-15 until the edges are crispy. Keep warm until you’re ready to serve.
8. For the salsa
9. Mix the pineapple, mango, red chilli, coriander, red onion and lime juice in a bowl. Season with salt and pepper to taste, then put to one side.
10. Arrange the little gem lettuce leaves on a plate and fill with the shredded pork. Top with the salsa and serve with a wedge of fresh lime.

Notes: More content, Pinch of Nom, profile picture. Pinch of Nom. ASIAN PULLED PORK This one is great for the slow cookerit smells incredible!!!