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BBQ Pork Sandwich
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 80 Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 80 SERVINGS) |
|---|---|
Pork, Pulled, #37 | 10 pound(s) + 8 ounce(s) |
Sauce, BBQ, Hickory Smoke, #287 | 1 quart(s) |
Spice Blend MS, Creole, No Salt, #563 | 1 ounce(s) |
Bun, Hamburger, WGR, #549 | 80 bun(s) |
DIRECTIONS
1. | Combine cooked, shredded pork with BBQ sauce and Creole spice blend. Heat to desired temperature. CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process. |
2. | SANDWICH ASSEMBLY:
Prepare in batches to maintain quality. |
3. | Place sandwiches in 2" deep full pans lined with pan liners. Cover with aluminum foil. Cut holes in foil and place in warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
4. | Portion 1 sandwich per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill with in 6 hours to 41 degrees F or lower. |
Production Notes
Use commodity products when available.
Serving Notes
Individual sandwiches can be wrapped in aluminum foil.