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:

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EMAIL RECIPE

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Sriracha Pork BBQ Sandwich

JTM Products:

Instructions:

For best results, thaw Sous Vide Pork in cooler (<40F) for 48-72hrs.



From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert. Evenly break up the Sous Vide Pork to ensure proper mixing. Using gloved hands shred pork into smaller pieces.

2. Combine sriracha, BBQ Sauce and sliced onions with pork. Cover and place in a 350F oven.

3. Cook for approximately 30-45 minutes (to an internal temp of 165F for 15 seconds HACCP Critical Control Point).

3. Remove from oven and place in a holding cabinet covered until service. (Hold at 145F or higher HACCP Critical Control Point)

*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.



Nutritional contribution:

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.