Pork Street Deli Pork Burnt Ends
Photo: Open Food Facts contributors (CC BY-SA)

Prepared meats

Pork Street Deli Pork Burnt Ends

16 oz

Score

Bad 8 out of 100 High confidence
  • Ultra-processed
  • Contains added sugars
  • No synthetic dyes

Why it scores 8

Pork Street Deli Pork Burnt Ends scores 8 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. minus 20 points Dextrose: An added sugar. Strong
  2. minus 20 points Sugar: An added sugar. Strong
  3. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Pork Burnt Ends

START100

Ingredients

  • Dextrose minus 20 points
    Strong An added sugar. [1][2][3]
  • Sugar minus 20 points
    Strong An added sugar. [1][2][3]
  • Molasses minus 10 points
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 6 kinds of ultra-processing markers minus 7.5 points
    Emerging Industrial additive classes found: color (added), flavor enhancer, flavoring, industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. [4]
subtotal−25.5

Nutrition per 100 g

  • Sugars 16.4 g / 100 g minus 8 points
    Strong High in sugar. [1]
  • Saturated fat 3.6 g / 100 g minus 3 points
    Strong High in saturated fat. [5]
  • Salt 1.4 g / 100 g minus 5 points
    Strong High in salt. [6]
  • Energy 207 kcal / 100 g minus 1 points
    Info Energy-dense for its weight. [2]
subtotal−17

TOTAL 8Bad

100 − 92.5 = 7.5 → 8

Can’t score above 79. Contains dextrose, an ingredient of high concern. [1][2][3][7][8][9][10][11]


GTIN 04099100096866 · 2026-05-26

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy207 kcal
Fat7.9 g
Saturated fat3.6 g
Trans fat0 g
Carbohydrates19.3 g
Sugars16.4 g
Added sugars11.4 g
Fiber0 g
Protein15 g
Salt1.4 g

Serving: 1 portion (140 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

SEASONED AND SEARED PORK* (BONELESS PORK, WATER, GARLIC POWDER, SMOKE FLAVOR, SEASONING [SEA SALT, POTASSIUM CARBONATE, NATURAL FLAVOR], DEXTROSE, SALT, BLACK PEPPER, SEASONING [SUGAR, SALT, DEXTROSE, SPICES, PAPRIKA, GARLIC, ONION, NATURAL SMOKE FLAVOR, CITRIC ACID]), AND BBQ SAUCE (WATER, SUGAR, MOLASSES, DISTILLED VINEGAR, TOMATO PASTE, HIGH FRUCTOSE CORN SYRUP, BROWN SUGAR, SOY SAUCE [WATER, WHEAT, SOYBEANS, SALT], MODIFIED POTATO STARCH, SALT, CONTAINS LESS THAN 2% OF ORANGE JUICE CONCENTRATE, NATURAL SMOKE FLAVOR, CHIPOTLE PEPPER, PAPRIKA, SPICE, DRIED ONION, DRIED GARLIC, MUSTARD FLOUR, NATURAL FLAVOR, CARAMEL COLOR, LEMON JUICE CONCENTRATE, POTASSIUM SORBATE AND SODIUM BENZOATE [PRESERVATIVES], YEAST EXTRACT, MALTODEXTRIN, PINEAPPLE JUICE CONCENTRATE, XANTHAN GUM, ASCORBIC ACID, CHILI POWDER [CHILI PEPPER, SPICE, SALT, GARLICI, AUTOLYZED YEAST EXTRACT). *PORK SEARED IN VEGETABLE OIL.

Allergens and diets

Contains: Soy, Wheat, Gluten, Mustard

  • Not vegan
  • Not vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  6. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  7. 21 CFR 184.1866 High fructose corn syrup

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Mar 24, 2023 · Law

    “a sweet, nutritive saccharide mixture containing either approximately 42 or 55 percent fructose”

    ecfr.gov

  8. Questions & Answers About 4-MEI

    U.S. Food and Drug Administration · Mar 27, 2020 · Regulator

    “Based on current science, the FDA has no reason to believe that there are any immediate or short-term health risks presented by 4-MEI at the levels expected in food.”

    fda.gov

  9. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  10. Proposition 65 List of Chemicals Known to the State to Cause Cancer or Reproductive Toxicity

    California Office of Environmental Health Hazard Assessment (OEHHA) · Jul 31, 2026 · Law

    “The date refers to the initial appearance of the chemical on the list.”

    oehha.ca.gov

  11. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org