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|5 servings per container|
|Serving Size: 0.5 cup (125 g)|
|Calories from Fat||5|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||0 g (0%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g (0%)|
|Cholesterol||0 mg (0%)|
|Sodium||350 mg (15%)|
|Total Carbohydrate||67 g (22%)|
|Dietary Fiber||1 g (4%)|
A Southern classic. All natural. Creators of specialty foods. Gluten free. Stonewallkitchen.com. Classic Pulled Pork: North Carolina's originally used the wood from their backyards for smoking and barbecuing pork and each cook had their own special sauce. Eventually the flavor and aroma of the best barbecue attracted neighbors and the first roadside BBQ joints were born. This sauce, slowly simmered with a pork shoulder, makes the best pulled pork sandwich you'll find north of Raleigh! Made in USA.
Pure Cane Sugar, Water, Tomato Paste, Honey, Brown Sugar, Dijon Mustard (Water, Mustard Seed, Vinegar, Salt, White Wine, Citric Acid, Turmeric, Tartaric Acid, Spices), Cider Vinegar, Garlic Powder, Onion Powder, Salt, Citric Acid, Spices, Capsicum Oil.
Refrigerate after opening. Rub salt and pepper onto a 4 lb. boneless pork shoulder. Heat 3 tbsp. vegetable oil over medium-high heat in a heavy ovenproof cooking pot with a lid. Brown the roast on all sides. Drain off all but 2 tbsp. of fat. Pour jar of Pulled Pork Simmering Sauce over pork. Cover pot and bake in a preheated 325 degrees F oven for 2-1/2 to 3 hours until the pork can easily be pulled apart with a fork. Spoon the sauce over the roast several times during baking. Remove roast from pot. Pull pork apart removing any fat. Add pulled pork back to the pan with sauce and stir. Serve warm on a sandwich bun topped with coleslaw. Serves 6-8.
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