MEASURE (FOR 80 SERVINGS)
Pork, Leg Roast, Frozen, USDA, #110730
23 pounds + 2 ounces, (raw weight)
Sauce, BBQ, Hickory Smoke, #2253
1 quarts + 1 cup
Spice Blend MS, Creole, No Salt, #2736
Bun, Hamburger, WGR, #1228
Thaw pork in the refrigerator for two days prior to meal service.
CCP: Thaw under refrigeration at 41 degrees F or lower.
Remove the netting from the pork. Cut each thawed pork leg into three pieces.
Place the pork in steamtable pans (12 " x 20" x 4"). Evenly distribute Creole Seasoning and salt over the pieces of pork and rub the seasonings into the meat.
Bake until the desired temperature is reached: :
CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature,
Remove the pork from the oven, drain the liquid, and let it rest for 10 minutes.
Place the pork pieces in a large stand mixing bowl. Use the paddle attachment and mix on low speed to shred the pork pieces to the desired consistency. Add the BBQ sauce and mix to evenly distribute the sauce in the pork.
CCP: Hold in warmer at 135 degrees F or higher until ready for sandwich assembly.
Serve immediately, or cover the pan with lid, foil, or plastic wrap. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer until ready for service.
CCP: Cover and hold for service at 135 degrees F or higher.
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.
Alternate serving instructions: BBQ Pork Sandwiches can be assembled on the service line.
1 serving of BBQ Pulled Pork Burger
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