Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Reheat

Nutritional Content

Allergens: AllergenWheat; Pork & Products; Tomato; Mustard; Garlic; AllergenSulphites

Calories: 320 Kcal

Carbohydrates: 36 g

Protein: 19 g

Total Fat: 11 g

Calcium: 100 mg

Sodium: 550 mg

Ingredients

10 Servings

• 1 lb 15 Oz Pork, Loin Bnls

• 1 2/3 Cup Sauce, BBQ

• 10 each Bun Hamburger White Wheat

25 Servings

• 4 lb 14 Oz Pork, Loin Bnls

• 1 Qt Sauce, BBQ

• 25 each Bun Hamburger White Wheat

50 Servings

• 9 lb 12 Oz Pork, Loin Bnls

• 2 Qt Sauce, BBQ

• 50 each Bun Hamburger White Wheat

100 Servings

• 19 lb 8 Oz Pork, Loin Bnls

• 1 Gal Sauce, BBQ

• 100 each Bun Hamburger White Wheat

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Bake roast until tender.

3. For Fresh Pork and Ham Cuts: Cook to internal temp of 145F/63C held for 15 sec.

4. Cut drained pork as desired (sliced, shredded or chopped). Add barbecue sauce reheat. Sauce can be heated separately and served on the side if desired. Serve 2 oz meat on warmed buns.

5. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

6. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

7. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.
   
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