MEASURE (FOR 80 SERVINGS)
Pork, Leg Roast, Frozen, USDA, #110730
10 pounds , cooked weight
Sauce, BBQ, Hickory Smoke, #2253
1 1/4 quarts
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 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.
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.
Individual sandwiches can be wrapped in aluminum foil.
1 serving of BBQ Pulled Pork Burger
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