RECIPE DETAILS
Item ID: 1951827
Serving Description: 1 Sandwich
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Pork, Sandwich, Wraps
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1951827
Serving Description: 1 Sandwich
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Pork, Sandwich, Wraps
Allergens: Milk, Wheat
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Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
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Pork: 58%
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Ham: 90%
Pre-Preparation
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If frozen, thaw pork under refrigeration at or below 41°F according to HACCP procedures for 2 to 3 days before cooking.
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Preheat oven to 300°F.
Preparation
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Place two defrosted pork roasts in each 4-inch full-size hotel pan.
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Mix together the water, salt, pepper, cumin, and the first amount of mustard.
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Pour brine over pork in hotel pans, filling the pans about three-quarters of the way up.
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Cover each pan with parchment and foil.
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Cook at 300°F for 4 to 6 hours, until a minimum internal temperature of 145°F is reached.
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Shred while the pork is still hot.
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Place the shredded pork back into the cooking liquid and cool according to HACCP SOP.
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Cover and chill in the refrigerator overnight. Hold cold until service at 41°F or less if not assembling immediately.
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Slice ham into 1/2 oz slices.
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Slice the Swiss cheese into 1/4 oz slices.
If preparing for cook/chill/ship
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Cook pork in 400°F oven for 8 minutes or until the internal temperature is 145°F.
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Cool according to HACCP SOP.
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Send pork, ham, and Swiss in separate hotel pans.
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Reheat onsite in 375°F oven and cook until internal temperature is 165°F on the day of service. Hold hot until service at 140°F or higher.
Assemble the sandwiches
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Spread 1 tablespoon of mustard on the bottom half of each bun.
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Add 1 slice of ham (1/2 oz).
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Add 1 slice Swiss cheese (1/4 oz).
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Add 2 oz of shredded pork.
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Add 2 pickles.
- Place top bun on top of sandwich.
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Arrange assembled sandwiches on sheet pans, about 50 sandwiches per pan.
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Bake at 350°F for 15 to 20 minutes, until cheese is melted and the sandwich reaches an internal temperature of 165°F.
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Hold hot until service at 140°F or higher.
Serving
Serving size: 1 sandwich
*Note on Allergens: some Buns have Egg, Soy, and/or Sesame Seeds, please be sure to check labels and note accordingly.
Recipe Source: Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 284.98 kcal |
| Total Fat | 5.11 gm |
| Saturated Fat | 0.53 gm |
| Trans Fat | 0.00* gm |
| Sodium | 858.44 mg |
| Carbohydrates | 32.79 gm |
| Fiber | 4.12 gm |
| Sugars | 6.16 gm |
| Added Sugars | 1.03* gm |
