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Add a photoRaciónes: 12
Ingredientes
- 2 3/4 gal WATER
- 18 3/4 lb PORK ROAST LOIN FZ
- 200 slc BREAD SNDWICH 22OZ #51
- 1 lb FLOUR GEN PURPOSE 10LB
- 1 c. SOUP GRAVY BASE BEEF
- 1 7/8 lb SHORTENING, 3LB
- 1 tsp PEPPER BLACK 1 LB CN
Direcciones
- 1. SLICE PORK INTO THIN SLICES, 16 TO 24 SLICES PER Lb..
- 2. PLACE 3 TO 4 SLICES PORK ON ONE SLICE OF BREAD. TOP WITH SECOND SLICE OFBREAD.
- 3. PREPARE 1 1/2 RECIPE FOR BROWN GRAVY (RECIPE NO. 001600). USING PORK DRIPPINGS. POUR ABOUT 1/2 C. (1-NO. B LADLE) Warm GRAVY OVER SANDWICH.
- SERVEIMMEDIATELY.
- NOTE: IN STEP 1, 29 LB 4 Ounce PORK LION, BONED, WILL YIELD ABOUT 18 LB 12 Ounce COOKED PORK. SEE RECIPE NO. L08100 FOR COOKING DIRECTIONS.
- SERVING SIZE: 1 SANDWICH
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 977g | |
| Recipe makes 12 servings | |
| Calories 765 | |
| Calories from Fat 630 | 82% |
| Total Fat 71.25g | 89% |
| Saturated Fat 16.53g | 66% |
| Trans Fat 23.69g | |
| Cholesterol 0mg | 0% |
| Sodium 36mg | 2% |
| Potassium 43mg | 1% |
| Total Carbs 28.96g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.1g | 0% |
| Protein 3.92g | 6% |
