Pibil Cochinita (Pulled Pork)

Nutrition Facts

Serving Size 4 OZ

Calories 259

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 18.1g

28%

Sat. Fat 6.4g

- - -%

Trans Fat 0g

Cholesterol 77.4mg

- - -%

Sodium 784.7mg

34%

Amount/Serving

%DV*

Tot. Carb. 1.6g

Dietary Fiber 0.3g

Sugars 0.5g

Includes 0g Added Sugars

Protein 21g

Vitamin D - 1.2mcg - 0%

Calcium - 37mg - 4%

Iron - 1.6mg - 20%

Potassium - 332.7mg - 7%

INGREDIENTS: PORK, WATER, FRESH ONIONS, VINEGAR (apple cider vinegar (diluted with water to 5% acidity). ), KOSHER SALT (salt, yellow prussiate of soda), WORCESTERSHIRE SAUCE (water, high fructose corn syrup, vinegar, salt, worcestershire seasoning [(dextrose, sugar, caramel color(contains sulfites), salt, garlic powder, spices, hydrolyzed corn protein, chili pepper, xanthan gum, citric acid, onion powder, soybean oil, silicon dioxide (to aid processing)], caramel color, citric acid, dextrose, propylene glycol, sodium benzoate, guar gum, potassium sorbate, oleoresin capsicum (propylene glycol, natural extractives of chili peppers, water).), LIME JUICE (lime juice from concentrate (water, concentrated lime juice), and less than 2% of lime oil, sodium benzoate (preservative), sodium metabisulfite (preservative). contains: sulfites. ), ORANGE JUICE (frozen concentrated orange juice ), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), GARLIC PEELED, JALAPENO CHILI, OREGANO (oregano.), CRACKED BLACK PEPPER (cracked black pepper.), ALLSPICE (ground allspice. ), CUMIN SEEDS (ground cumin seeds.), BAY LEAVES ( bay leaves.)

ALLERGENS: Soybeans

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.