Barbecued pork sandwich

100 Servings

Ingredients

Quantity Ingredient
1½ quart WATER
18 pounds PORK BUTTS FZ
4¾ pounds ONIONS DRY
100 BUN HAMBGR 13OZ #102
1/16 pounds SUGAR; BROWN, 2 LB
9 pounds CATSUP TOMATO#10
12 ounces MUSTARD PREP. 1 LB JAR
12 ounces VINEGAR CIDER

Directions

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 ⅔ 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 (4⅓ 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: ⅔ CUP PL

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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