Recipe for Pulled Pork BBQ Sandwich

Yields 50 Servings

This recipe yields 50–8.5 ounce pulled pork barbeque (BBQ) sandwiches.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 21 pounds (uncooked) or 9 pounds and 7 ounces (cooked yield) pork leg roast, boneless, frozen (U.S. Department of Agriculture food item)
• 2 tablespoons kosher salt
• 3 tablespoons granulated garlic
• 3 tablespoons poultry seasoning
• 2 tablespoons olive oil
• 1½ cups fresh white onions, diced
• 6 whole bay leaves
• 1 quart water
• 2 quarts BBQ Sauce
• 2 pounds and 8 ounces fresh ready-to-use green cabbage, shredded
• 3 cups low fat or low calorie coleslaw dressing
• 50–2.1 ounce, 4 inch, whole grain-rich knot buns

Directions

To Prepare Pork

1. Remove pork roast from freezer, allow to thaw in refrigerator for 24 hours. Critical Control Point (CCP): Hold pork in refrigerator at 41°F or lower.
2. Rinse pork under cold running water. Allow to drain in a colander.
3. Cut two full roasts into quarters. Place 8 quarters into one–12 inch by 20 inch by 4 inch steam table pan.
4. In a small bowl, combine salt, granulated garlic, and poultry seasoning. Mix well.
5. Sprinkle dry seasoning onto roasts and rub in until pork is well seasoned. Add water. Add bay leaves. Cover with foil.
6. Place pork in preheated convection oven at 350°F braising for 2 hours and 30 minutes or until internal temperature reaches 165°F for 15 seconds. CCP: Cook pork to an internal temperature of 165°F for 15 seconds.
7. Remove pork from oven, drain off braising liquid and cool in refrigerator at 41°F or lower. Hold in refrigerator for assembly or next day service. CCP: Reduce temperature from 165°F to 70°F within two hours and from 70°F to 41°F or colder within an additional four hours.

To Prepare BBQ Pork Mixture

8. In a 9 inch sauté pan, heat oil. Add diced onions. Sauté over medium heat until onions are caramelized. Place in a 10⅜ inch by 12¾ inch by 2 inch pan.
9. Place cooled pork in Buffalo Chopper or food processor. Chop roast until shredded, placing pork back into 12 inch by 20 inch by 4 inch steam table pan. Add caramelized onions. Fold in until well mixed.
10. Pour 2 quarts of BBQ sauce into pork and onion mixture. Fold until well incorporated.
11. Heat pork, onion, and BBQ sauce until internal temperature reaches 165°F for 15 seconds. CCP: Reheat pork to at least 165°F for 15 seconds for service.
12. Hold in warmer for assembly. CCP: Hold pork at 135°F or higher for service.

To Prepare Coleslaw

13. Place coleslaw mix in one–18 inch by 26 inch by 9 inch pan or 13 gallon food container. Pour coleslaw dressing over mixture until well coated. CCP: Hold coleslaw in refrigerator at 41°F or lower.

To Assemble Sandwiches

14. Place knot bun bottom half onto an 18 inch by 26 inch by 1 inch sheet or bun pan.
15. Using a ⅜ cup or one number 10 scoop place pork onto bottom half of bun.
16. Top with ¼ cup or one number 16 scoop coleslaw mix.
17. Top with second half of bun.
18. Serve 1 sandwich per serving immediately.
    

Nutritional Analysis

• Calories, in K calories: 471
• Carbohydrates, in grams: 45.70
• Protein, in grams: 21.80
• Saturated fat, in grams: 6.40
• Trans fat, in grams: 0
• Total fat, in grams: 16.40
• Sodium, in milligrams: 862.90

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields 100–8.5 ounce pulled pork barbeque (BBQ) sandwiches.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 42 pounds (uncooked) or 18 pounds and 14 ounces (cooked yield) pork leg roast, boneless, frozen (U.S. Department of Agriculture food item)
• ¼ cup kosher salt
•  ⅜ cup granulated garlic
• ⅜ cup poultry seasoning
• ¼ cup olive oil
• 3 cups fresh white onions, diced
• 12 whole bay leaves (6 in each pan)
• 1 quart water (each pan)
• 1 gallon BBQ sauce
• 5 pounds fresh ready-to-use green cabbage, shredded
• 1 quart and 2 cups low fat or low calorie coleslaw dressing
• 100–2.1 ounce, 4 inch, whole grain-rich knot buns

Directions

To Prepare Pork

1. Remove pork roast from freezer, allow to thaw in refrigerator for 24 hours. Critical Control Point (CCP): Hold pork in refrigerator at 41°F or lower.
2. Rinse pork under cold running water. Allow to drain in a colander.
3. Cut four full roasts into quarters. Separate roast into two–12 inch by 20 inch by 4 inch steam table pans. Place 8 quarters (2 full roasts) in each pan.
4. In a small bowl, combine salt, granulated garlic, and poultry seasoning. Mix well.
5. Sprinkle dry seasoning onto roasts and rub in until pork is well seasoned. Add water. Use 1 quart of water for each steam table pan. Add bay leaves. Cover with foil.
6. Place pork in preheated convection oven at 350°F braising for 2 hours and 30 minutes or until internal temperature reaches 165°F for 15 seconds. CCP: Cook pork to an internal temperature of 165°F for 15 seconds.
7. Remove pork from oven, drain off braising liquid and cool in refrigerator at 41°F or lower. Hold in refrigerator for assembly or next day service. CCP: Reduce temperature from 165°F to 70°F within two hours and from 70°F to 41°F or colder within an additional four hours.

To Prepare BBQ Pork Mixture

8. In a 9 inch sauté pan, heat oil. Add diced onions. Sauté over medium heat until onions are caramelized. Place in a 10⅜ inch by 12¾ inch by 2 inch pan.
9. Place cooled pork in Buffalo Chopper. Chop roast until shredded, placing pork back into 12 inch by 20 inch by 4 inch steam table pan. Add caramelized onions. Fold in until well mixed.
10. Pour 1 gallon of BBQ sauce into pork and onion mixture. Fold until well incorporated.
11. Heat pork, onion, and BBQ sauce until internal temperature reaches 165°F for 15 seconds. CCP: Reheat pork to at least 165°F for 15 seconds for service.
12. Hold in warmer for assembly. CCP: Hold pork at 135°F or higher for service.

To Prepare Coleslaw

13. Place coleslaw mix in two–18 inch inch by 26 inch by 9 inch pan or 13 gallon food container. Pour coleslaw dressing over mixture until well coated. CCP: Hold coleslaw in refrigerator at 41°F or lower.

To Assemble Sandwiches

14. Place knot bun bottom half onto an 18 inch by 26 inch by 1 inch sheet or bun pan.
15. Using a ⅜ cup or one number 10 scoop place pork onto bottom half of bun.
16. Top with ¼ cup or one number 16 scoop coleslaw mix.
17. Top with second half of bun.
18. Serve 1 sandwich per serving immediately.

Nutritional Analysis

• Calories, in K calories: 471
• Carbohydrates, in grams: 45.70
• Protein, in grams: 21.80
• Saturated fat, in grams: 6.40
• Trans fat, in grams: 0
• Total fat, in grams: 16.40
• Sodium, in milligrams: 862.90

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

• Sandwich recipes

Serving Suggestion

• Yield 50 or yield 100–8.5 ounce pulled pork BBQ sandwiches.
• Nutritional and component analysis based on Freund Baking Company, whole wheat hamburger buns, and Gayle’s BBQ sauce.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

• 3 ounce equivalents meat/meat alternative
• 2 ounce equivalents whole grain-rich
• ¼ cup vegetables (¼ cup other vegetables)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

• Pork leg roast, boneless, frozen

Recipe Roots (Flavor Profile)

• American Classic
• Southeast USA

Preparation Time

• Preparation to serve time: 2 hours and 45 minutes for 50 servings or 3 hours for 100 servings

Critical Control Point (CCP)

• CCP: Hold pork in refrigerator at 41°F or lower.
• CCP: Cook pork to an internal temperature of 165°F for 15 seconds.
• CCP: Reduce pork temperature from 165°F to 70°F within two hours and from 70°F to 41°F or colder within an additional four hours.
• CCP: Reheat pork to at least 165°F for 15 seconds for service.
• CCP: Hold pork at 135°F or higher for service.
• CCP: Hold coleslaw in refrigerator at 41°F or lower.

Kid Rating

Culinary Center

Riverside Unified School District