BBQ Pork Slider

Nutrition Facts

Serving Size 2 EACH

Calories 747

Calories from Fat 27.2

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

Amount/Serving

%DV*

Total Fat 36.1g

56%

Sat. Fat 12.9g

- - -%

Trans Fat 0g

Cholesterol 88.8mg

- - -%

Sodium 1565.2mg

68%

Amount/Serving

%DV*

Tot. Carb. 79.2g

24%

Dietary Fiber 0g

Sugars 31.4g

Includes 27.2g Added Sugars

Protein 29.1g

Vitamin D - 0.6mcg - 0%

Calcium - 40mg - 4%

Iron - 1.3mg - 16%

Potassium - 239.9mg - 5%

INGREDIENTS: BBQ Pork Naan Pizza Topping (PULLED PORK (smoked cooked pork, cider vinegar, sugar, salt, spices), KICKIN' BOURBON WING SAUCE (high fructose corn syrup, distilled vinegar, molasses, aged cayenne red pepper, salt, sugar, modified corn starch, contains less than 2% of the bourbon, chipotle pepper puree (water, chipotle pepper), water, chili powder (chili pepper, spice, salt, garlic), natural flavor, garlic,* potassium sorbate and sodium benzoate (preservatives), tomato paste, xanthan gum, spice extractives, sucralose, natural smoke flavor, citric acid, sodium citrate. *dried)), POTATO SLIDER ROLL (bun: flour (wheat, malted barley), water, sugar, yeast, soybean oil, potato flour, fermented potato flour, salt, wheat gluten, contains less than 2% of each of the following: dextrose, natural flavors, enzymes, barley malt flour, milk powder, ascorbic acid, calcium sulfate, corn flour, spices (turmeric, paprika), maltodextrin, citric acid, and calcium propionate (preservative) topping: water, pea protein, dextrose, maltodextrin and modified food starch contains: wheat, milk processed in a facility that produces products that contain soy), FRIED ONION RINGS (onions, palm oil, wheat flour, dextrose and salt. allergy information: made on same equipment as products containing milk. )

ALLERGENS: Milk, Wheat, Soybeans, 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.