RECIPE DETAILS
Item ID: 1794406
Serving Size: 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 Size: 1 Sandwich
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Pork
Allergens: Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
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
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 We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Note: Do not cool pork overnight before shredding – shredding must be done while warm. Pork can be combined with sauce the following day.
Note: Loss on reheat is approximately 15% – final reheat weight will be about 10 lb per pan.Reheating Instructions for the day of service
Serving:
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 | 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 |
