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CAROLINA STYLE PULLED PORK SANDWICH
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| 40 Portions 1 (10 Lb.) Boston Butt Roast Thaw in time to allow roasts to marinate for 24 hours before cooking. 4 Teaspoons Salt 2 Tablespoons Brown Sugar Chipotle Powder (0.0289 lb) 1 Tablespoon Rubbed Sage 2 1/2 Teaspoons Garlic Powder Blend well. Press over entire surface of a 4.0 - 5.0 lb. roast Cover with plastic film and refrigerate for 24 hours at or below 40•F. Remove plastic film. Place in baking pan. Tent pans loosely, leaving ends open. Roast at 250•F. for 5-6 hours or to 180•F. Cover tightly with foil and let sit at least 30 minutes. 1 Teaspoon Salt 1/2 Cup + 1 Tablespoon Brown Sugar 0.0089 lb. Chipotle Powder 1 Teaspoon Sage 1 Teaspoon Garlic Powder 2 1/4 Cups Cider Vinegar 4 Oz. Jalapeno Slices Canned Drained. Place in saucepan while pork is roasting. Bring to a boil over medium heat. Reduce heat and simmer for 10 minutes. Strain out jalapenos and set aside. C ut roasts into 1 1/2 to 2 inch thick slices. Shred slices with two forks or gloved fingers, removing bone and fat. Place shredded pork in pan and pour reserved vinegar sauce over the pork. Toss well to allow sauce to coat the pork. Hold for service at or above 140•F. Serve on a bun with coleslaw, sliced onions and pickles. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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