Onion, Apple Cider Vinegar, Tomato Paste, Filtered Water, Distilled White Vinegar, Garlic, Assorted Chile Peppers (Guajillo, New Mexico Mild, and Arbol), Salt, Expeller Pressed Canola Oil, Smoked Paprika, Black Pepper and Evaporated Cane Sugar.
Red fork recipe: serves 4-6. Smoky pulled pork: 2 to 2 1/2 lbs boneless pork shoulder roast. 1 pouch Red Fork smoky pulled pork slow cook sauce. 1. Preheat oven to 350 degrees. 2. Brown pork shoulder in 1-2 tbs of oil in a Dutch oven set over medium-high heat until golden, about 5 minutes per side. 3. Pour the pulled pork sauce and 2 cups water over the pork. Cover; cook in oven until fork tender, 2 1/2 to 3 hours. 4. Use 2 large forks to pull pork into large shreds. Mix shreds with pan juices. Season to taste with salt. Serve piled high on sandwich buns. Slow cooker variation: brown pork as directed. Put pork, pulled pork sauce and 1 cup water in a slow-cooker. Cover and cook on low until fork-tender, 6 to 8 hours. Pouch not intended for microwave use.
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