Cook Time: 30 Min.

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Heat Cook Temp.: 350°F

Nutritional Content

Allergens: Pork & Products; AllergenWheat

Calories: 240 Kcal

Carbohydrates: 26 g

Protein: 23 g

Total Fat: 6 g

Calcium: 100 mg

Sodium: 770 mg

Ingredients

10 Servings

• 1 lb 14 Oz Pork Pulled No Sauce RTC

• 1/2 Cup Water, Tap

• 10 each Bun Hamburger Whole Wheat

25 Servings

• 4 lb 11 Oz Pork Pulled No Sauce RTC

• 1 1/4 Cup Water, Tap

• 25 each Bun Hamburger Whole Wheat

50 Servings

• 9 lb 6 oz Pork Pulled No Sauce RTC

• 2 1/2 Cup Water, Tap

• 50 each Bun Hamburger Whole Wheat

100 Servings

• 18 lb 12 Oz Pork Pulled No Sauce RTC

• 1 1/4 Qt Water, Tap

• 100 each Bun Hamburger Whole Wheat

  
  

Instructions

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

2. Thaw pork under refrigeration <40F/4C.

3. Spread pork in a shallow pan and tent with foil. Add approximately 1/4 cup water per pound of meat. Cook for approximately 30 mins to internal temp of >160F/71C held for 15 sec.

4. Portion 3 oz. between bun at time of service.

5. CCP -- Maintain >135F/57C. Temperature should be taken every 2 hours during holding.

6. CCP -- Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

7. CCP -- Reheat: To internal temp of 165F/74C held 15 sec within 2 hrs - one time only.
   
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