pork, spices (irradiated) , sugars (dextrose, corn maltodextrin, orange juice solids), salt, dehydrated onions, dehydrated red Bell peppers, garlic powder, modified corn starch, vegetable oil (canola & /or sunflower), lime juice solids, dehydrated orange peels, Vinegar solids, spice extractive, natural flavor.

i. Preheat oven to 425°F (218°C). Place pork shoulder in a roasting pan or Dutch oven, fat side up, and cover tightly with foil or a lid. Roast in the oven for 30 – 45 minutes.

ii. Lower the heat to 350°F (176°C) and continue to cook for another 2 – 2½ hours or until the meat is tender and easily pulls apart with a fork. Let roast rest for 15-20 minutes before shredding with two forks. Serve the pulled pork on buns with toppings like coleslaw and pickles.

iii. Cooking times may vary with different appliances. Adjustments may be necessary to achieve desired results.

i. Place the seasoned pork in the slow cooker. Cook on low heat for 8-10 hours or on high heat for 4-6 hours until the pork is tender and easily shreds with a fork. Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix it with the cooking juices.

ii. Serve the pulled pork on buns or mashed potatoes or rice.

iii. Cooking times may vary with different appliances. Adjustments may be necessary to achieve desired results.

Nutritional Facts