Barbecued pork sandwich
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .