Title: Barbecued Pork Sandwich
Categories:
Yield: 100 Servings

2 qt WATER
30 3/4 lb PORK BUTTS FZ
6 1/2 lb ONIONS DRY
100 BUN HAMBGR 13OZ #102
2 oz SUGAR; BROWN, 2 LB
12 lb CATSUP TOMATO#10
2 c MUSTARD PREP. 1 LB JAR
2 c VINEGAR CIDER

1. USE 30 LB 13 OZ (17-29 OZ CN) CANNED PORK WITH NATURAL JUICES. DRAIN.

2. COMBINE ONIONS, CATSUP, MUSTARD, BROWN SUGAR, VINEGAR, AND WATER; ADD
TO
PORK; STIR TO MIX WELL.

3. COVER; SIMMER 25 MINUTES; STIR OCCASIONALLY TO PREVENT BURNING.

4. PLACE 2/3 CUP (1-NO. 6 SCOOP) HOT MIXTURE ON BOTTOM HALF BUN. TOP WITH
SECOND HALF.

5. SERVE HOT IMMEDIATELY.

NOTE: 1. IN STEP 2, 7 LB 4 OZ DRY ONIONS A.P. WILL YIELD 6 LB 8 OZ
CHOPPED
ONIONS.

NOTE: 2. IN STEP 2, 13 OZ (4 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11000.

NOTE: 3. IN STEP 3, MIXTURE MAY BE COOKED IN 350 F. OVEN UNTIL THOROUGHLY
HEATED.

NOTE: 4. IF DESIRED, BUNS MAY BE TOASTED IN STEP 4.

Recipe Number: N02702

SERVING SIZE: 2/3 CUP PL

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.