Barbecued Pork Sandwich (Pork Butt)

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
PORK,COOKED,DICED 13-1/2 lbs
ONIONS,FRESH,CHOPPED 3-3/8 lbs 2 qts 1-5/8 cup 3-3/4 lbs
CATSUP 6-1/3 lbs 3 qts
MUSTARD,DRY 2-1/4 oz 1/4 cup 2 tbsp
SUGAR,BROWN,PACKED 1 oz 3 tbsp
WATER 2-1/3 lbs 1 qts 1/2 cup
VINEGAR,DISTILLED 9-3/8 oz 1-1/8 cup
ROLL,SANDWICH BUNS,SPLIT 9-1/2 lbs 100 each

Method

1 Combine onions, catsup, mustard, brown sugar, water and vinegar. Add to pork.
2 Cover; simmer 35 minutes. Stir occasionally to prevent scorching. CCP: Internal temperature must reach 145 F. or higher for 15
seconds.
3 Place 1/2 cup or No. 8 scoop of hot mixture on bottom half bun. Top with second half.
4 CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
328 cal 32 g 19 g 14 g 53 mg 624 mg 89 mg

Portion

1 Sandwich

Yield

100