Description
Seasoned shredded pork in original BBQ Sauce. Fully cooked. Microwavable. Freezable. Satisfaction Guarantee. If for any reason you are not completely satisfied, simply call 1-800-999-RIBS (1-800-999-7427). www.Iloydsbbq.com. Please have ready: use by date, sales receipt and name of store where purchased. US Inspected and Passed by Department of Agriculture. www.Iloydsbbq.com.
Ingredients
Cooked Seasoned Pork (pork, Water, Hydrolyzed Soy Protein, Salt, Sodium Phosphates), Tomato Puree (water, Tomato Paste); High Fructose Corn Syrup, Vinegar, Brown Sugar, Contains 2% Or Less Of Molasses, Modified Cornstarch, Seasoning Blend (salt, Paprika, Spices, Sodium Benzoate, Potassium Sorbate, Onion Powder, Sodium Diacetate, Garlic Powder, Yeast Extract, Erythorbic Acid, Natural Flavors [including Smoke Flavor], Tamarind Extract [corn Syrup, Prune Juice Concentrate, Extractives Of Tamarind, Water, Tartaric Acid, Caramel Color, Citric Acid, Molasses]), Salt, Caramel Color, Natural Smoke Flavoring, Cultured Dextrose, Propionic Acid, Nisin Preparation (salt, Nisin).
Prep
Microwave Directions: (1) Remove lid. Pierce plastic film in several spots on top of microwave container to vent. (2) Place container in microwave. Heat on high for 1-1/2 minutes. Peel back film and stir contents. Re-cover with film and continue to heat for 1 to 1-1/2 minutes or until hot. Let stand for 1 minute. (3) Remove container from microwave using handles. Stir well before serving. Caution: Container and its contents will be hot. Carefully remove film to avoid steam burns. Stove Top Directions: (1) Empty meat and sauce into 2-quart saucepan. (2) Cover and heat over medium heat for 6-8 minutes, stirring frequently, until hot. Serve and enjoy! Microwave ovens and stoves will vary. Heating times given are approximate and may need to be adjusted based on previous cooking experiences with your appliances.Try on your favorite bun, bread, roll, wrap or flatbread!Keep refrigerated.Enjoy or freeze by date stamped on container.
Warnings
Contains soy ingredients.
