Product Number
20-500-01
General Description
Child Nutrition label Southern (Eastern North Carolina) Style Vinegar Sauce pork barbecue made with slow-cooked pork Boston Butts. Great flavor with excellent yield. 5% Textured Vegetable Protein (TVP).
Preparations & Cooking Instructions
Defrost under refrigeration. Heat in covered pan at 350 F degrees until internal temperature is minimum 165 degrees F. Grill, steam, sauté, or microwave until minimum 165 degrees F.
Serving Suggestions
Serve our pork BBQ in any school foodservice application. Great on sandwiches with coleslaw or on a platter with traditional barbecue fixings. Students will love the tangy flavor and bite of this Southern-style BBQ.
Benefits
Made with same raw pork materials as our standard product line. Great taste and eye appeal. Convenient, fully cooked. No labor, waste, or added ingredients required. Just thaw, heat, and serve.
Ingredients
PORK BOSTON BUTT/SHOULDER, 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]), 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
