RECIPE DETAILS
Item ID: 1794406
Serving Description: 1 Sandwich
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Pork
Allergens: Wheat
RECIPE DETAILS
Item ID: 1794406
Serving Description: 1 Sandwich
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Pork
Allergens: Wheat
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
- Pork: 58% (cooked)
Pre-Preparation
-
Thaw pork per HACCP guidelines.
-
Day before cooking:
a. Remove netting from pork.
b. Place pork, fat side up, in a 6″ hotel pan.
c. Approximately 24 lb of pork (3 roasts) fits in one pan.
d. Sprinkle with salt and pepper and cover.
e. Set aside until morning. -
Morning of cooking – begin early, as this is an all-day process:
a. Preheat oven to 400°F.
b. Pour boiling water over pork to approximately 1.5″ from the top of the pan.
c. Cover with parchment paper and foil.
d. Place in preheated 400°F oven.
e. Cook at 400°F for 3 hours.
f. After 3 hours, reduce oven temperature to 275°F and cook for 4 more hours.
Note: Alternative steam method – steam for 5.5 hours until tender.
Preparation
-
Remove pork from oven – it should be tender and falling apart.
-
Remove pork from pans and allow to cool slightly, until it can be handled comfortably.
-
Remove any remaining visible fat.
-
Shred the pork by hand while still warm.
Note: Do not cool pork overnight before shredding – shredding must be done while warm. Pork can be combined with sauce the following day. -
Mix the BBQ sauce and water.
-
Combine the sauce with the shredded pork.
-
Place 11.75 lb of pork/sauce mixture per hotel pan.
Note: Loss on reheat is approximately 15% – final reheat weight will be about 10 lb per pan. -
If sending to site kitchens for service: cover pans with parchment and foil, label, and chill until transport.
Reheating Instructions for the day of service
-
Preheat oven to 350°F.
-
Place covered pans of pork in the oven and reheat to an internal temperature of 165°F.
-
Keep in the warmer until service.
Serving:
Serving size: 3 oz by weight of BBQ pork on a hamburger bun
Portions per pan: 53
Suggested Serving Utensil: 2 oz spoodle or tongs
*Note on Allergens: some Burger Buns have Egg and/or Sesame seeds, please be sure to check labels and adjust accordingly.
Recipe Source: Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| 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 |
| 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 | 337.34 kcal |
| Total Fat | 5.21 gm |
| Saturated Fat | 0.02 gm |
| Trans Fat | 0.01 gm |
| Sodium | 628.13 mg |
| Carbohydrates | 34.39 gm |
| Fiber | 3.48 gm |
| Sugars | 8.98 gm |
| Added Sugars | 1.03* gm |
