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Add a photoRaciónes: 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.
- NOTE:
- 1. IN STEP 2, 7 LB 4 Ounce DRY ONIONS A.P. WILL YIELD 6 LB 8 Ounce CHOPPEDONIONS.
- NOTE:
- 2. IN STEP 2, 13 Ounce (4 1/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE
- NOTE:
- 3. IN STEP 3, Mix MAY BE COOKED IN 350 F. OVEN Till THOROUGHLY HEATED.
- NOTE:
- 4. If you like, BUNS MAY BE TOASTED IN STEP 4.
- SERVING SIZE: 2/3 C. PL
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 650g | |
| Recipe makes 12 servings | |
| Calories 410 | |
| Calories from Fat 10 | 2% |
| Total Fat 1.22g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3803mg | 158% |
| Potassium 1559mg | 45% |
| Total Carbs 103.25g | 28% |
| Dietary Fiber 3.8g | 13% |
| Sugars 86.74g | 58% |
| Protein 7.7g | 12% |
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