BBQ Pulled Pork Sandwich

Instructions

Pre-Preparation

Cooked pork yields 58%

1. Thaw pork per HACCP.

2. Day before cooking:
a. Remove netting from pork.
b. Place pork, fat side up, in a 6″ hotel pan.
c. Approximately 24# of pork (3 each) fits in one pan.
d. Sprinkle with salt and pepper and cover.
e. Set aside until morning.

3. Morning of cooking - get this going asap as this is an all-day process:
a. Preheat oven to 400 degrees
b. Pour boiling water over pork to approximately 1.5″ from top of pan.
c. Cover with parchment paper and foil.
d. Place in preheated 400 degree oven.
e. Cook at 400 for 3 hours.
f. After 3 hours, turn oven temp down to 275 degrees and cook for 4 more hours.

Note: Steam Method - Steam for 5.5 Hours until tender.

Preparation

1. Remove pork from oven, at this point it will be tender and falling apart.
2. Remove pork from pans and allow to cool slightly, just until it can be handled comfortably.
3. Remove any remaining visible fat.
4. Shred the pork, pulling meat apart by hand.
Note:
- Do not cool pork overnight before shredding - it needs to be done while pork is still warm.
- Pork can be combined with sauce the following day.
5. Mix BBQ sauce and water.
6. Combine sauce with shredded pork.
7. Place 11.75# of pork/sauce per hotel pan.
Note: Loss on reheat is approximately 15% - The final reheat weight will be approximately 10# per pan.
8. If sending to site kitchens for service: Cover with parchment and foil, label, chill until transport.

Serving

Reheating Instructions for day of service:
1. Preheat oven to 350 degrees F.
2. Place pans of covered pork in oven and reheat to an internal temp of 165 degrees.
3. Keep in warmer until service.

Serving: Serve 3 oz by weight of BBQ pork on a hamburger bun.
Portions per pan: 53