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

Cook Method: Chill

Nutritional Content

Allergens: : Onion; AllergenSulphites; Pineapple; Pork & Products; AllergenMilk; AllergenSoy; AllergenEggs

Calories: 240 Kcal

Carbohydrates: 25 g

Protein: 13 g

Total Fat: 11 g

Calcium: 50 mg

Sodium: 310 mg

Ingredients

10 Servings

• Pork Salad Soft f/Roast Prepared 1 1/4 Qt

• Pineapple Chunk JcPk Drained 1 1/4 Qt

• Lettuce, Green Leaf 12.5 oz

25 Servings

• Pork Salad Soft f/Roast Prepared 3 1/4 Qt

• Pineapple Chunk JcPk Drained 3 1/4 Qt

• Lettuce, Green Leaf 1 lb 15 oz

50 Servings

• Pork Salad Soft f/Roast Prepared 1 Gal 4 Cup

• Pineapple Chunk JcPk Drained 1 Gal 4 Cup

• Lettuce, Green Leaf 3 lb 14 oz

100 Servings

• Pork Salad Soft f/Roast Prepared 3 Gal 2 Cup

• Pineapple Chunk JcPk Drained 3 Gal 2 Cup

• Lettuce, Green Leaf 7 lb 12 oz

Instructions

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

2. Prepare Pork salad as per recipe

3. Chill pineapple chunks until preparation of plates begins. Drain pineapple chunks just before preparing plates.

4. Wash lettuce. Break off into leaves. Dry leaves.

5. Prepare plates: line each plate with a Lettuce Leaf. On each Lettuce-lined plate, place 1 #10 scoop of Pork Salad and 1/2 cup of well-drained Pineapple. Cover plates if not serving immediately.

6. CCP -- Maintain <40F/4C

   
   
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