Number of Servings

Ingredients: Quantity:
BBQ Sauce 20.0 fl. oz.
Hamburger Buns 23 each
JTM Sous Vide Diced Pork 5.0 lbs.
JTM Sriracha Sauce 4.0 fl. oz.
Sliced Onions 4.0 oz

Prep Time: 35 min.     Yields: 23
Desired Yield:

PRINT OR SAVE AS PDF

EMAIL RECIPE

JTM Food Group Logo

Sriracha Pork BBQ Sandwich

JTM Products:

Instructions:

For best results, thaw product in cooler (<40F) for 48 -72 hrs. however, product can still be heated from a frozen state.



From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert.

2. Combine sriracha, BBQ Sauce and sliced onions with pork. Cover and place in a 350F oven for approximately 30-45 minutes (to an internal temp of 165F for 15 seconds HACCP Critical Control Point)

3. Remove from oven and shred pork with tongs.

4. Place in a holding cabinet covered until service. (Hold at 145F or higher HACCP Critical Control Point)

*Note - Cooking times may vary with equipment



From frozen state: (Steam/Oven Method)

1. Place frozen, unopened bag of JTM Sous Vide Diced Pork in a steamer, kettle, tilt skillet or stock pot with boiling water and heat for approximately 40 minutes or until product reaches 165F or higher).

2. Remove heated Sous Vide Pork from its bag and place in a SS pan insert.

3. Combine sriracha, BBQ sauce and sliced onions and blend with Sous Vide pork. Place in a pre-heated 350F oven uncovered and cook for 15 minutes or until product reaches 165F.

4. Remove from oven and shred pork with tongs.

5 Place in a holding cabinet covered until service. (Hold at 145F or higher HACCP Critical Control Point)

5. *Note - Cooking times may vary with equipment



Portion 4.0 oz. of the sriracha pork BBQ with a 1/2 cup/4.0 oz. ladle/#8 scoop or disher on a 4'' WGR hamburger roll.



One serving provides: 2.0 oz. M/MA and 2.0 oz. Grain Equivalent

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.