Grammy's Kitchen · Pulled Pork · Pulled Pork-Stuffed Zucchini Boats
One of 176 pulled pork recipes we measured
It ranks #1 of 176 for gravy quality among the pulled pork recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 176.
| this recipe | typical | |
|---|---|---|
| aromatics | 0% | 0% |
| sweetener | 0% | 6% |
| salt | 0% | 0% |
| collagen idx | 0.0 | 0.8 |
| marbling idx | 0.0 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 4 medium (8 oz. each) zucchini, halved lengthwise |
| 54 g | 1/4 cup canola oil, divided |
| 6 g | 1 1/2 tsp. kosher salt, divided |
| 340 g | 1 (12-oz.) container cooked shredded pork (about 2 cups) |
| 285 g | 1 cup bottled barbecue sauce |
| 30 g | 2 Tbsp. apple cider vinegar |
| 12 g | 1 Tbsp. granulated sugar |
| 4 g | 1 tsp. Dijon mustard |
| 1 g | 1/2 tsp. ground celery seeds |
| 1 g | 1/4 tsp. black pepper |
| 454 g | 1 1/2 cups thinly sliced red cabbage (from 1 small [1 lb., 4 oz.] head cabbage) |
| 80 g | 1/2 cup thinly sliced red onion (from 1 onion) |
| 25 g | 1/4 cup chopped fresh cilantro |
Method: 7 steps, published by www.southernliving.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.