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Receta Barbecued Pork Sandwich
by Global Cookbook

Barbecued Pork Sandwich
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  Raciónes: 12

Ingredientes

  • 1 1/2 quart WATER
  • 18 lb PORK BUTTS FZ
  • 4 3/4 lb ONIONS DRY
  • 100 x BUN HAMBGR 13OZ #102
  • 63/1000 lb SUGAR, BROWN, 2 LB
  • 9 lb CATSUP TOMATO#10
  • 12 ounce MUSTARD PREP. 1 LB JAR
  • 12 ounce VINEGAR CIDER

Direcciones

  1. USE 18 LB OF COOKED, Minced, Or possibly FINELY DICED PORK BUTT Or possibly Grnd PORK.
  2. COMBINE ONIONS, CATSUP, MUSTARD, BROWN SUGAR, VINEGAR, AND WATER; Add in TOPORK; STIR TO MIX WELL.
  3. COVER SIMMER 45 Min; STIR OCCASIONALLY TO PREVENT BURNING.
  4. PLACE 2/3 C. (1-NO. 6 SCOOP). Mix ON BOTTOM HALF BUN. TOP WITH SECOND HALF.
  5. SERVE Warm ON SPLIT, TOASTED BUNS.
  6. NOTE:
  7. IN STEP 2, 7 LB 4 Ounce DRY ONIONS A.P. WILL YIELD 6 LB 8 Ounce CHOPPEDONIONS.
  8. NOTE:
  9. IN STEP 2, 13 Ounce (4 1/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE
  10. NOTE:
  11. IN STEP 3, Mix MAY BE COOKED IN 350 F. OVEN Till THOROUGHLY HEATED.
  12. NOTE:
  13. If you like, BUNS MAY BE TOASTED IN STEP 4.
  14. SERVING SIZE: 2/3 C. PL