Barbecue Pork and Vinegar Sauce

Product Number

General Description

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 165 degrees F. Grill, steam, sauté, or microwave until 165 degrees F.

Serving Suggestions

Serve our pork BBQ in any foodservice 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

One of Chandler’s best sellers! Great taste and eye appeal. Tremendous value. Convenient, fully cooked. No labor, waste, or added ingredients required. Just thaw, heat, and serve.

Ingredients

PORK, 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