Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Barbecued Pork Sandwich (Pork Butt)
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 SANDWICHES No.N 027 01
BARBECUED PORK SANDWICH (PORK BUTT)
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
328 cal
32 g
19 g
14 g
53 mg
624 mg
89 mg
Ingredient
Weight
Measure
Issue
PORK,COOKED,DICED
13-1/2 lbs
ONIONS,FRESH,CHOPPED
3-3/8 lbs
2 qts 1-5/8 cup
3-3/4 lbs
CATSUP
6-1/3 lbs
3 qts
2-1/4 oz
1/4 cup 2 tbsp
MUSTARD,DRY
SUGAR,BROWN,PACKED
1 oz
3 tbsp
2-1/3 lbs
1 qts 1/2 cup
WATER
VINEGAR,DISTILLED
9-3/8 oz
1-1/8 cup
ROLL,SANDWICH BUNS,SPLIT
9-1/2 lbs
100 each
Method
1 Combine onions, catsup, mustard, brown sugar, water and vinegar. Add to pork.
2 Cover; simmer 35 minutes. Stir occasionally to prevent scorching. CCP: Internal temperature must reach 145 F. or higher for 15
seconds.
3 Place 1/2 cup or No. 8 scoop of hot mixture on bottom half bun. Top with second half.
4 CCP: Hold for service at 140 F. or higher.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/sandwiches/barbecued_pork_sandwich_pork_butt.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Sandwich |
| Calories: | 328 cal |
| Carbohydrates: | 32 g |
| Protein: | 19 g |
| Fat: | 14 g |
| Cholesterol: | 53 mg |
| Sodium: | 624 mg |
| Calcium: | 89 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| PORK,COOKED,DICED | 13-1/2 lbs | ||
| ONIONS,FRESH,CHOPPED | 3-3/8 lbs | 2 qts 1-5/8 cup | 3-3/4 lbs |
| CATSUP | 6-1/3 lbs | 3 qts | |
| MUSTARD,DRY | 2-1/4 oz | 1/4 cup 2 tbsp | |
| SUGAR,BROWN,PACKED | 1 oz | 3 tbsp | |
| WATER | 2-1/3 lbs | 1 qts 1/2 cup | |
| VINEGAR,DISTILLED | 9-3/8 oz | 1-1/8 cup | |
| ROLL,SANDWICH BUNS,SPLIT | 9-1/2 lbs | 100 each |
| Method: | |
|
1 Combine onions, catsup, mustard, brown sugar, water and vinegar. Add to pork. 2 Cover; simmer 35 minutes. Stir occasionally to prevent scorching. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 3 Place 1/2 cup or No. 8 scoop of hot mixture on bottom half bun. Top with second half. 4 CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence