Why Does Pulled Pork Make Me Sick?

Pulled pork is a delicious barbecue staple enjoyed by many. The succulent tender meat soaked in tangy barbecue sauce is the star of countless summer cookouts and tailgates. However some unlucky folks find that no matter how perfectly smoked and sauced that pulled pork may be, it leaves them feeling sick and uncomfortable after eating it.

If you find yourself running for the bathroom or popping antacids every time you indulge in pulled pork, you’re not alone. Approximately 2-3% of adults report having an adverse reaction to pork. While not extremely common, pork sensitivities and allergies do exist. By understanding the potential causes behind “pulled pork tummy,” you can take steps to prevent or manage symptoms.

A Pork Allergy Could Be to Blame

A true pork allergy, also known as “pork-cat syndrome,” affects approximately 1 in 1,000 adults. This syndrome gets its name from the fact that the majority of pork allergies are connected to cat allergies.

Here’s how it works:

• People with cat allergies react to a protein found in cat dander and saliva called cat serum albumin

• There is a similar protein found in pork called porcine serum albumin,

• In patients with cat allergies, their immune system confuses cat albumin and pork albumin, leading to an allergic reaction when they eat pork.

Symptoms of a pork allergy are similar to other food allergies and can include:

• Hives, itching, or swelling of the lips, face, tongue, or throat
• Vomiting or diarrhea
• Abdominal cramps and pain
• Nasal congestion or hay fever symptoms
• Difficulty breathing or swallowing

In severe cases, a pork allergy may trigger anaphylaxis, a life-threatening allergic reaction requiring immediate medical treatment. If you have a known cat allergy and experience intense symptoms after eating pork, see an allergist for testing. Avoiding pork altogether is the only way to prevent an allergic reaction.

A Pork Intolerance Could Be to Blame

While a true pork allergy is fairly uncommon, pork intolerances are much more prevalent. An estimated 15-20% of adults have difficulty digesting pork properly.

With a food intolerance, the immune system is not involved. Instead, trouble arises due to an inability to fully break down or absorb pork components.

Symptoms of a pork intolerance include:

• Nausea
• Bloating and gas
• Diarrhea
• Stomach pain and cramps
• Heartburn
• Headaches

The symptoms are typically less severe than a true allergy and may take hours to develop after eating pork. Keeping a food journal can help identify if pork is a trigger food. Eliminating pork for 2-4 weeks and monitoring symptoms can confirm an intolerance.

Improperly Prepared Pork Could Be to Blame

Undercooked or contaminated pork can cause foodborne illness entirely separate from an allergy or intolerance. Trichinosis from undercooked pork causes digestive upset in over 2,500 Americans each year.

Parasites like trichinella spiralis can survive if pork is not cooked to an internal temperature of at least 145°F. Symptoms develop 1-2 days after exposure and last about a week, including:

• Nausea, vomiting, and/or diarrhea
• Stomach cramps
• Fatigue
• Fever and chills
• Muscle soreness

Prevent trichinosis by using a meat thermometer and ensuring pork reaches a safe internal temperature before serving. Freezing pork less than 6 inches thick for 3 weeks at 5°F or colder can also kill parasites prior to cooking.

Tips for Preventing Pulled Pork Misery

If you’re one of the unlucky few who get sick from pulled pork, take heart. With some simple precautions, you can still enjoy the smoky comfort food on occasion without pain or illness:

• Get tested for a pork allergy. See an allergist and ask about a skin or blood test to definitively diagnose a pork allergy versus intolerance. This will determine if pork must be avoided entirely.

• Try a pork elimination diet. Eliminate all pork and pork products like bacon, ham, pepperoni etc. for 2-4 weeks. Slowly reintroduce pork while monitoring symptoms to identify your tolerance level.

• Opt for fattier cuts. The high fat content in pork shoulder, used for pulled pork, may be harder to digest. Try leaner pork loin or tenderloin and see if symptoms improve.

• Stick to well-cooked pork. Undercooked pork poses risks for parasitic infections. Use a meat thermometer and cook until the internal temperature reaches at least 145°F.

• Limit portion sizes. Even if not allergic, some people tolerate pork better in smaller amounts. Try just 2-3 ounces of pulled pork instead of a full serving.

• Take a digestive enzyme. Over-the-counter products like lactase or Beano can help break down components in pork to ease digestion. Ask your pharmacist for a recommendation.

• Try pulled chicken or jackfruit. Skip the pork and use smoked chicken or jackfruit to replicate the shredded texture and flavors of classic pulled pork, without the side effects.

The Takeaway on Pulled Pork Woes

While inhaling a platter of tender smoked pork may be a quintessential summer pastime for many barbecue lovers, this indulgence can spell trouble for those with pork allergies or intolerances. Arm yourself with knowledge of the potential causes behind pulled pork tummy troubles. Then, take steps to manage symptoms and find pork-free alternatives so you don’t have to miss out on barbecue season. With some simple precautions, you can stay out of the bathroom and keep your place in line at the buffet.