Barbecued pork sandwich

Yield: 100 Servings

Measure Ingredient
1½ quart WATER
18 pounds PORK BUTTS FZ
4¾ pounds ONIONS DRY
100 BUN HAMBGR 13OZ #102
1/16 pounds SUGAR; BROWN, 2 LB
9 pounds CATSUP TOMATO#10
12 ounces MUSTARD PREP. 1 LB JAR
12 ounces VINEGAR CIDER

1. USE 18 LB OF COOKED, CHOPPED, OR FINELY DICED PORK BUTT OR GROUND PORK.

2. COMBINE ONIONS, CATSUP, MUSTARD, BROWN SUGAR, VINEGAR, AND WATER; ADD TO

PORK; STIR TO MIX WELL.

3. COVER SIMMER 45 MINUTES; STIR OCCASIONALLY TO PREVENT BURNING.

4. PLACE ⅔ CUP (1-NO. 6 SCOOP). MIXTURE ON BOTTOM HALF BUN. TOP WITH SECOND HALF.

5. SERVE HOT ON SPLIT, TOASTED BUNS.

NOTE: 1. IN STEP 2, 7 LB 4 OZ DRY ONIONS A.P. WILL YIELD 6 LB 8 OZ CHOPPED

ONIONS.

NOTE: 2. IN STEP 2, 13 OZ (4⅓ CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11000.

NOTE: 3. IN STEP 3, MIXTURE MAY BE COOKED IN 350 F. OVEN UNTIL THOROUGHLY HEATED.

NOTE: 4. IF DESIRED, BUNS MAY BE TOASTED IN STEP 4.

Recipe Number: N02701

SERVING SIZE: ⅔ CUP PL

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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