BBQ Pulled Pork Sandwich
A recipe from Georgia Department of Education School Nutrition
This recipe outlines the essential steps to create the perfect BBQ Pork Sandwich. Tender and juicy pulled pork, smoky-rich flavor, house-made garlicky pickles all served in a soft, warm, shiny bun.
Ingredients:
- 160 srv Garlicky-Dill Pickles
- 30 lbs Pork, BBQ sauced, pulled, precooked, ready to eat, frozen
- 160 each Bread, buns, hamburger, WG, frozen
- 1 1/2 cup BBQ Spice Blend
- as needed Pan spray, butter flavored
Steps:
TWO DAYS PRIOR TO SERVICE:
- Prepare Garlicky-Dill Pickles. Cold hold, wrapped, labeled, and dated until needed.
- Place frozen BBQ in the cooler to thaw.
Hold at 41°F or below.
Hold at 41°F or below.
DAY PRIOR TO SERVICE:
- Pull buns from the freezer to dry storage.
DAY OF SERVICE:
- Place buns, bagged, in warmer to heat.
- Spray 4-inch hotel pans with pan spray. Place 10 pounds of pulled pork in each pan.
- Add 1/4 cup BBQ spice blend to each pan and stir to incorporate.
- Cover with foil and heat in oven at 350° F for 20 to 24 minutes, stirring halfway through heating.
- Assemble BBQ Pulled Pork Sandwiches by placing 3-ounces of pulled pork and 3 house made Garlicky-Dill Pickles in each bun.
- Spray the tops of the buns with pan spray. This creates a nice shine.
- Hot hold sandwiches until served.
- Serving is 1 Sandwich.
Cook to 135°F or higher.
The pulled BBQ will hot hold well, covered, for service and does not need to be batch cooked. Sandwiches will need to be batch assembled to avoid soggy buns,
Cook to 135°F or higher.
Recipe Details
Meal Components:
Grain (G)
Meat/Meat Alternate (M/MA)
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
- 2 oz. eq Grain (G)
HACCP Category:
Process #2 (Same Day)
Yield:
160
Portion Size:
1 Sandwich
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 237 | cal |
| Saturated Fat: | 3 | g |
| Total Fat: | 8.7 | g |
| Sodium: | 472 | mg |
