Home › Dishes › Bbq Pulled Pork
Bbq Pulled Pork has an estimated glycemic index of 20 (range 15 to 28), which is low, and a glycemic load of 2 per serving (low). NutriOptio estimates one serving (100 g) at 250 calories, with 20 g protein, 10 g carbohydrate and 15 g fat.
American cuisine · Non-Vegetarian. Serving: 100 g.
| Nutrient | Per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 20 g |
| Carbohydrate | 10 g |
| Fiber | 0 g |
| Sugars | 8 g |
| Added sugars | 6 g |
| Fat | 15 g |
| Saturated fat | 5 g |
| Sodium | 800 mg |
Typical ingredients: Pork shoulder, BBQ sauce (tomato paste, vinegar, sugar, spices), onion, garlic, black pepper, salt
| Dish | GL / serving | kcal / serving |
|---|---|---|
| Breakfast Sausage | 1 | 300 |
| Cobb Salad | 1 | 450 |
| Coleslaw | 1 | 150 |
| Egg Salad | 1 | 350 |
| Garden Salad | 1 | 100 |
NutriOptio estimates 250 calories in one serving (100 g) of a typical bbq pulled pork recipe. Your recipe and portion will change this.
A serving has an estimated glycemic load of 2, which is low (10 or under is low, 20 or over is high). Portion size and what you eat it with matter. This is general information, not medical advice.
NutriOptio grades a typical bbq pulled pork D on Nutri-Score, where A is the best and E the lowest nutritional quality.
Your recipe is not the typical one. Photograph your plate or describe it, and NutriOptio grades your actual portion for glycemic load, Nutri-Score and processing.
Open the NutriOptio web appThese are the values the NutriOptio app gave for a typical bbq pulled pork in October 2026. They are AI estimates and can change as the app is updated; search the dish in the app for its current estimate. Calories and nutrients are NutriOptio's AI estimate for a typical recipe and portion. The glycemic index is NutriOptio's reference value for this dish, estimated from its carbohydrate ingredients; glycemic load is computed from it and the serving's carbohydrate. Home and restaurant versions vary, sometimes a lot. General information, not medical advice.
