Pulled Pork served by the pound.  For 1 pound select quantity of 1 and 2 pounds quantity of 2 etc, rubbed with our house spice and slow-smoked 10 to 12 hours over Tennessee hickory & oak on a hand-built pit. We pull it tender, keep it juicy, and send sauce on the side so the wood smoke can shine. Perfect for sandwiches, tacos, or family trays.

Reheating (best results)

• Oven (loose in pan): 275°F, add 1–2 Tbsp apple juice or water, cover tightly with foil, heat 15–20 min to 165°F.

• Microwave: Vent lid, splash of liquid, 1½–2 min, stir, then 30–60 sec more.

Nutrition (estimates)

Actuals vary with fat cap/trim and sauce amount.

Per 4 oz pulled pork (lightly glazed, no bun):

• Calories: ~290

• Protein: ~24 g

• Carbs: ~3–5 g (from rub/glaze)

• Fat: ~20 g (Sat ~7 g)

• Sodium: ~450–600 mg

Per 1 lb (16 oz): ~1,160 kcal • 96 g protein • 12–20 g carbs • 80 g fat • 1,800–2,400 mg sodium