MEASURE (FOR 80 SERVINGS)
Pork, Pulled, #1059
19 pound(s) + 12 ounce(s)
Sauce, BBQ, Hickory Smoke, #2253
Spice Blend MS, Creole, No Salt, #2736
Bun, Hamburger, WGR, #1228
CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
Place sandwich in a steamtable pan (12" x 20" x 2½") lined with pan liners. Cover with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service. Prepare in batches to maintain quality.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
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.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for sandwiches.
Prepare only what can be served in a 30 minute period to maintain quality.
Individual sandwiches can be wrapped in aluminum foil.
1 serving of BBQ Pork Sandwich
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