Peruvian Pork Sub

A recipe from Gwinnett County School Nutrition

Flavorfully marinated pulled pork with a tangy spread of cilantro, lime and jalapenos. Giving a blast of bright, fresh, and acidic flavor with every bite.

Peruvian Pork Sub

Ingredients:

Pork

  • 9 1/2 lbs Pork, pulled
  • 1/4 cup Garlic, granulated
  • 3 tbsp Salt, kosher
  • 1/4 cup Cumin, ground
  • 1/4 cup Paprika
  • 2 tbsp Black pepper, ground
  • 1 cup Vinegar, white
  • 1 cup Oil, vegetable
  • 9 1/2 cup Spicy Cilantro Mayo Spread
  • 50 each Rolls, sub, Whole Grain, sliced completely lengthwise
  • 50 each Lettuce, leaf, green, washed
  • 3 1/4 lbs Onion, red, thinly sliced strips

Steps:

  1. In a large bowl, combine all the spices with the vinegar and oil. Wisk until fully blended.
  2. Place pulled pork into a 4-inch hotel pan, pour the marinade over and gentle toss to all pork is coated.
  3. Cover with foil and place into a 350° oven for 35 minutes, stirring halfway through.

    4. Cook to 165°F or higher for 15 seconds.

  4. Hold pork hot until ready for assembly.

    5. Hold at 135°F or above.

Assembly

  1. Separate and lay out the tops and bottoms of the sub rolls onto sheet pans. Spread 1 ½ tablespoons of the spread on each side of the sub bread.
  2. Place 3 ounces of the pulled pork on the bottom sub roll.

    3. Weight out 3 ounces of pork then match that portion with the appropriate measuring utensil.

  3. Top with green leaf lettuce and onions, just before service. Then place the sub roll top onto the sandwich.

Recipe Details

Meal Components:

Grain (G) icon
Grain (G)
Meat/Meat Alternate (M/MA) icon
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)

Portions:

50

Portion Size:

1 sandwich

Nutrition Information:

Nutrient Amount Unit
Calories: 368 cal
Saturated Fat: 3.76 g
Total Fat: 16.16 g
Sodium: 716 mg
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