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369 Calories, 23.9 g fat, 26.4 g protein, 10.1 g carbohydrate, 0.1 g fibre, 741 mg sodium
*Ingredient not included in nutritional analysis.
If desired, this recipe may be prepared in advance. After cooking pork, shred pork as directed in recipe. Transfer shredded pork and sauce to a shallow large baking dish. Refrigerate for up to 24 hours. Remove from refrigerator and let stand for 20 - 30 minutes. Bake, covered, at 350°F, until bubbly and heated through, about 40 - 45 minutes.