Pulled Pork Breakfast Bowl

Nutrition Facts

Serving Size 1 BOWL
Calories 1247
Calories from Fat 2.2
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 78.9g
121%
Sat. Fat 28.9g
- - -%
Trans Fat 0.7g
Cholesterol 579.3mg
- - -%
Sodium 2794.1mg
121%
Tot. Carb. 95.1g
29%
Dietary Fiber 13.6g
40%
Sugars 23.4g
   Includes 2.2g Added Sugars
0%
Protein 45g
Vitamin D - 4.8mcg - 0%
Calcium - 307.6mg - 31%
Iron - 6.4mg - 80%
Potassium - 1804.2mg - 38%
INGREDIENTS: Cornbread (WHOLE MILK (milk, vitamin D3 ), GLUTEN FREE FLOUR (whole grain sorghum flour, brown rice flour (rice flour, stabilized rice bran with germ), whole grain millet flour, rice flour, food starch-modified, whole grain quinoa flour, xanthan gum. ), Cream of Corn (CORN (yellow corn.), CREAM CHEESE (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum. contains: milk ), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), SHAVED CHEESE (parmesan, romano and asiago cheeses: (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes), powdered cellulose to prevent caking, natamycin (a natural mold inhibitor) contains milk), SUGAR (sugar), KOSHER SALT (salt, yellow prussiate of soda)), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), CORN MEAL (enriched yellow corn meal (yellow corn meal, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), wheat flour. contains: wheat), SUGAR (sugar), FRESH EGGS, BAKING POWDER (baking soda (for leavening), cornstarch, sodium bicarbonate, sodium aluminum sulfate (for leavening), calcium sulfate, monocalcium phosphate (for leavening). ), KOSHER SALT (salt, yellow prussiate of soda)), AVOCADO, Scrambled Eggs (EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER (black pepper)), Pulled Pork (PORK, CAROLINA DIRT RUB (ingredients: sugar, paprika, brown sugar, sea salt, spices including chili pepper, salt, onion and garlic powder, mustard seed, celery seed, extractives of paprika (color) and not more than 2% tricalcium phosphate added to prevent caking. ), MUSTARD (distilled vinegar, water, no.1 mustard seed, salt, turmeric, oleoresin paprika, spices.), VINEGAR (apple cider vinegar (diluted with water to 5% acidity). )), Roasted Fingerling Potatoes (FINGERLING POTATOES, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), KOSHER SALT (salt, yellow prussiate of soda), THYME, ROSEMARY, BLACK PEPPER), Pepper Relish (SWEET BELL PEPPERS, CHAMPAGNE VINEGAR (white wine vinegar. no sulphites added. ), FRESH RED ONION, JALAPENO CHILI, BROWN SUGAR (sugar, molasses), FRESH ORANGE, KOSHER SALT (salt, yellow prussiate of soda), ITALIAN PARSLEY, GARLIC PEELED, CORIANDER SEEDS), QUESO CHEESE (water, cheddar cheese (pasteurized milk, cheese culture, salt, enzymes), cream, poblano peppers, hatch green chilis, contains less than 2% of modified food starch, jalapeno peppers (with salt, acetic acid, water, calcium chloride), sodium phosphates, salt, dehydrated red bell peppers, jalapeno extractives. contains: milk.), Pickled Red Onion (FRESH RED ONIONS, RICE VINEGAR (rice wine vinegar (reduced with water to 4.5% acidity).), SUGAR (sugar), KOSHER SALT (salt, yellow prussiate of soda), THYME, BAY LEAVES ( bay leaves.)), GREEN ONIONS
ALLERGENS: Milk, Eggs, Wheat, Gluten
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.