Sweet BBQ pulled pork with cheesy mash
Prefix 505 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 123 kcal | 6% |
| Fat | 4.9 g | 7% |
| of which saturates | 2.2 g | 11% |
| Carbohydrate | 12.8 g | 5% |
| of which sugars | 5.4 g | 6% |
| Fibre | 1.2 g | — |
| Protein | 6.3 g | 13% |
| Salt | 0.41 g | 7% |
Open Food Facts, ODbL, record updated 23 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
mashed potato [potato, whole milk, butter (milk), salt, white pepper], cooked pulled pork (15%) [pork, sugar, water, spirit vinegar, spices, tomato purée, salt, cornflour, smoked salt, onion powder, caramelised sugar syrup, mustard seeds, garlic powder, maltodextrin]. tomato, water, onion, sugar, tomato paste, red leicester cheese (with colour: annatto norbixin) (milk) (1.5%), medium cheddar cheese (milk) (1.5%), honey, cornflour, red wine vinegar, spirit vinegar, rapeseed oil, garlic purée, pork gelatine, salt, fructose, molasses, white wine vinegar, mustard flour, caramelised sugar syrup, glucose syrup, onion purée, potato starch, onion powder, mustard bran, tamarind paste, smoked salt, black pepper, spices, sea salt, acidity regulators (malic acid, acetic acid), ginger purée, colour (plain caramel), garlic, garlic oil. made using british pork. allergy advice
- E150aPlain caramelColour
- E160bAnnattoColour
- E160biiAnnatto norbixinColour
- E260Acetic acidPreservative
- E296Malic acid
- E428Gelatine
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
84% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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