Pulled Pork

Nutrition Facts
Serving Size 4 oz
Calories 284
    Calories from Fat - - -

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 14.2g
35%
Tot. Carb. 18.2g
14%
  Sat. Fat 5.1g
19%
  Dietary Fiber 0g
0%
  Trans Fat 0g
 
  Sugars 18.2g
 
Cholesterol 70.9mg
 
Protein 16.2g
 
Sodium 405mg
27%
 
 
Protein   29%
  • Carbohydrates   14%
  • Total Sugars  
  • Fat   35%
  • Vitamin D - mcg  
  • Added Sugar  
  • Calories   12%
  • Sodium   27%
  • Calcium   0%
  • Iron   4%
  • Potassium   5%
  • INGREDIENTS:  BBQ PORK (fully cooked ingredients: smoked cooked pork shoulder boston butt, barbecue sauce (high fructose corn syrup, vinegar, tomato paste, modified food starch, contains 2% or less of salt, pineapple juice concentrate, natural smoke flavor, spices, caramel color, sodium benzoate (preservative), molasses, corn syrup, garlic, sugar, tamarind, natural flavor))
    ALLERGENS:  
    Note: Nutritional Values that are not available for a recipe are represented by dashes.
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods.