Pulled Pork BBQ

Nutrition Facts

Serving Size 4 OZ

Calories 338

Calories from Fat 2.2

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 24.3g

37%

Sat. Fat 8.4g

- - -%

Trans Fat 0g

Cholesterol 95.8mg

- - -%

Sodium 139.2mg

Amount/Serving

%DV*

Tot. Carb. 5g

Dietary Fiber 0.5g

Sugars 3.7g

Includes 2.2g Added Sugars

Protein 23.4g

Vitamin D - 2.3mcg - 0%

Calcium - 29.4mg - 3%

Iron - 1.6mg - 20%

Potassium - 434.7mg - 9%

INGREDIENTS: PORK, Blue Ridge BBQ Sauce (SWEET BABY RAYS HICKORY BBQ SAUCE (high fructose corn syrup, distilled vinegar, tomato paste, modified corn starch, brown sugar, contains less than 2% of: salt, fructose, natural smoke flavor, pineapple juice concentrate, caramel color, molasses, spice, sodium benzoate (preservative), garlic,* mustard flour, corn syrup, sugar, tamarind, natural flavor, celery seed. *dried.), Carolina BBQ Sauce (VINEGAR (apple cider vinegar (diluted with water to 5% acidity). ), WATER, BROWN SUGAR (sugar, molasses ), HONEY (clover honey. ), PEPPER SAUCE (vinegar, aged peppers (peppers, salt, vinegar), water, xanthan gum and benzoate of soda (to preserve freshness and flavor). manufactured on a line that produces products with a soy allergen.), RED PEPPER (crushed red pepper), GARLIC PEELED, LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER)), BLACK PEPPER

ALLERGENS: Soybeans

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.