BBQ Pork Rice Bowl

Prior to service

1. Remove pulled pork from box and thaw in cooler 2 days prior to service.
2. Place corn in a perforated pan and thaw in cooler overnight.
3. Place drained pinapple tidbits into a perforated pan and place in cooler overnight.

Reserve pineapple juice and use when cooking rice.

Hold at 41°F or below.

Day of Service

1. Prepare the Brown rice recipe. and the BBQ pinto bean recipes.

For added flavor, substitute the reserved pineapple just for the equal amount of vegetable stock when preparing the rice.

Cook to 135°F or higher.

2. Spread out the corn and the pineapple onto a parchment lines sheet pan. Tightly cover with foil.
3. Roast corn and pineapple at 375°F for 50 minutes.

Remove the foil for the last 15 minutes to allow the corn and pineapple to start to caramelize.

Cook to 135°F or higher.

4. Once the rice, corn and pineapple have finished cooking, Gentle fold in the corn and pineapple into the rice.
5. Cover with plastic wrap, label, date and hold in warmer until ready for service.

Hold at 135°F or above.

6. Placed BBQ pinto beans into a steam table pan, cover, label, date, and hold in warmed until ready for service.

Cook to 135°F or higher.

7. Place pulled pork into a 4-inch hotel pan, cover with foil and place into oven at 350° for about 30 minutes.

Cook to 135°F or higher.

8. Place cooked pork into warmer and hold for service.

Hold at 135°F or above.

Bowl build

1. Using a #4 disher (8-ounce), place a mounded portion of the pineapple, corn rice into a bowl.

The mounded scoop is to take into consideration the corn and pineapple and allow for the proper amount of rice to yield 1 cup (2-ounce B/G)

2. Top the rice with 2-ounces (1/4 cup) of BBQ pinto beans.
3. Follow with 3-ounce of the pulled pork.

Weigh out the 3 ounces then determine the proper serving utensil for portioning.

4. Drizzle about 1/2 ounce of BBQ sauce then sprinkle with the chopped green onions and cilantro.