Product Number
26-600-01
General Description
Southern (Eastern North Carolina) Style Vinegar Sauce pork barbecue made with slow-cooked pork Boston Butts. Great flavor with excellent yield. 6 % Textured Vegetable Protein (TVP).
Preparations & Cooking Instructions
Defrost under refrigeration. Heat in covered pan at 350 F degrees until internal temperature is 165 degrees F. Grill, steam, sauté, or microwave until 165 degrees F.
Serving Suggestions
Serve our pork BBQ in any institutional application. Great on sandwiches with coleslaw or on a platter with traditional barbecue fixings. Patrons will love the tangy flavor and bite of this Southern-style BBQ.
Benefits
Get the taste of Chandler BBQ at a value price. Ideal for institutional use. Convenient, fully cooked. No labor, waste, or added ingredients required. Just thaw, heat, and serve.
Ingredients
SAUCE (WATER, VINEGAR, SUGAR, SALT, MUSTARD [WATER, DISTILLED VINEGAR, MUSTARD SEED, SALT, TURMERIC], SPICES, SAUCE BASE [WATER, SOY SAUCE (WHEAT, SOYBEANS, SALT), SALT, VINEGAR, CARAMEL COLOR, DEXTROSE, SUGAR, MOLASSES, SPICES INCLUDING MUSTARD, WORCESTERSHIRE SAUCE POWDER ([VINEGAR, MOLASSES, CORN SYRUP, SALT, CARAMEL COLOR, GARLIC POWDER, SUGAR, SPICES, TAMARIND, NATURAL FLAVOR], MALTODEXTRIN), HYDROLYZED CORN GLUTEN, SOY PROTEIN, AND WHEAT GLUTEN, NATURAL SMOKE FLAVOR, MALIC ACID, POLYSORBATE 80]), PORK, WATER, TEXTURED VEGETABLE PROTEIN (SOY FLOUR, CARAMEL COLOR, ZINC OXIDE, NIACINAMIDE, FERROUS SULFATE, COPPER GLUCONATE, VITAMIN A PALMITATE, CALCIUM PANTOTHENATE, THIAMINE MONONITRATE [B1], PYRIDOXINE HYDROCHLORIDE [B6], RIBOFLAVIN [B2], CYANOCOBALAMIN [B12]).
Allergens
Soy, Wheat
