Barbecued Pork Sandwich

100 Servings

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Barbecued Pork Sandwich Ingredients

1 1/2 qt WATER	1/16 lb SUGAR; BROWN, 2 LB
18 lb PORK BUTTS FZ	9 lb CATSUP TOMATO#10
4 3/4 lb ONIONS DRY	12 oz MUSTARD PREP. 1 LB JAR
100 BUN HAMBGR 13OZ #102	12 oz VINEGAR CIDER

Instructions for Barbecued Pork Sandwich

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 2/3 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 (4 1/3 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: 2/3 CUP PL From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PorkCuisine: Uncategorized