Guinness Pulled Pork
This Guinness Pulled Pork delivers 48g protein and 389 calories per serving with a unique flavor that breaks up repetitive meal prep cycles. Eight servings come together on the stovetop in 40 minutes, stretching your prep ingredients further than traditional options. Works for anyone tired of chicken and ground meats but still tracking macros.
Ingredients
- •Paprika, Smoked(15g)
- •2 tsp. salt
- •Red pepper flakes(5g)
- •Garlic powder(3g)
- •1/2 tsp. freshly-cracked black pepper
- •Pork Loin(1814g)
- •Yellow Onion
- •Beer, Stout
Instructions
- 1In a small bowl, whisk together paprika, salt, crushed red pepper, garlic powder, and black pepper until combined. Rub the mixture all over the surface of the pork until covered.
- 2Spread out the sliced onions over the bottom of the slow cooker. Then place the pork on top. And then pour the beer on top.
- 3Cover and cook on low for 10-12 hours, or until the pork literally falls apart on your pork. Serve on sliders, tacos, salads, or however you would like!
- 4Store in an airtight container in the refrigerator for up to four days, or freeze.
Nutrition — Per Serving
389
calories
48g
protein
22g
fat
- Carbohydrates
- 2g
- Saturated fat
- 7.5g
- Sodium
- 93 mg
- Dietary fiber
- 0.9g
8 servings per batch · ~230g each
Macro data sourced from USDA FoodData Central
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How much protein does Guinness Pulled Pork have per serving?
Each serving provides 48g of protein and 389 calories with 22g fat and 2g carbs. The minimal carbohydrate content makes this a pure protein-and-fat option.
How long does Guinness Pulled Pork take to prep?
Quick prep yields 8 servings per batch, which is excellent volume efficiency for a week of dinners. You're getting eight meals from one stovetop session.
Is Guinness Pulled Pork good for fat loss?
At 389 calories and 48g protein per serving with only 2g carbs, this recipe is exceptional for fat loss where you need to maintain muscle while in a deficit. The minimal carbs keep this option flexible for low-carb or keto-aligned cutting phases.
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