Source: MRS 2020
MRS: 718 — Sandwiches (700s)

BBQ Pulled Pork Burger

Meal Component Contribution:
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
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 80 SERVINGS)
Pork, Leg Roast, Frozen, USDA, #110730
10  pound(s) , cooked weight
Sauce, BBQ, Hickory Smoke, #2253
1 1/4 quart(s)
Spice Blend MS, Creole, No Salt, #2736
1  ounce(s)
Bun, Hamburger, WGR, #1228
80  bun(s)
DIRECTIONS

1.

BBQ PORK:

  • Combine cooked, shredded pork with BBQ sauce and Creole Spice Blend.
  • Heat for 15 minutes or until mixture reaches desired temperature.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

2.

SANDWICH ASSEMBLY:

  • Place 24 bottom portions of hamburger bun on bun pan, 4 down and 6 across.
  • Portion pork with #10 scoop onto bottom portions of hamburger buns.
  • Replace bun top.

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.

3.

Portion 1 sandwich per serving. Each sandwich 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 within 6 hours to 41 degrees or lower.

Production Notes

Use the USDA FNS Food Buying Guide for School Meal Programs to determine amount of fresh ham or pork to prepare to yield the number of 2 ounce portions needed. Shred cooked pork. If the pork roast is prepared the day before, store in shallow pans, cover and refrigerate. Temperature should reach 41 degrees F within 6 hours.

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" provides seasoning and serving ideas for sandwiches.

Prepare only what can be served in a 30 minute period to maintain quality.

Serving Notes

 Individual sandwiches can be wrapped in aluminum foil.

Nutrients Per Serving
Calories
314
Carbohydrates
32.12 g
Dietary Fiber
2.00 g
Protein
20.20 g
Sodium
543.00 mg
Total Fat
11.98 g
Sat. Fat
3.67 g
Trans Fat
0.00 g


Illustrated Presentation of BBQ Pulled Pork Burger
1.

1 serving of BBQ Pulled Pork Burger