Barbecued Pork Sandwich Recipe

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0 votes | 1168 views
Servings: 12

Ingredients

Cost per serving $2.09 view details

Directions

  1. 1. USE 18 LB OF COOKED, Minced, Or possibly FINELY DICED PORK BUTT Or possibly Grnd PORK.
  2. 2. COMBINE ONIONS, CATSUP, MUSTARD, BROWN SUGAR, VINEGAR, AND WATER; Add in TOPORK; STIR TO MIX WELL.
  3. 3. COVER SIMMER 45 Min; STIR OCCASIONALLY TO PREVENT BURNING.
  4. 4. PLACE 2/3 C. (1-NO. 6 SCOOP). Mix ON BOTTOM HALF BUN. TOP WITH SECOND HALF.
  5. 5. SERVE Warm ON SPLIT, TOASTED BUNS.
  6. NOTE:
  7. 1. IN STEP 2, 7 LB 4 Ounce DRY ONIONS A.P. WILL YIELD 6 LB 8 Ounce CHOPPEDONIONS.
  8. NOTE:
  9. 2. IN STEP 2, 13 Ounce (4 1/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE
  10. NOTE:
  11. 3. IN STEP 3, Mix MAY BE COOKED IN 350 F. OVEN Till THOROUGHLY HEATED.
  12. NOTE:
  13. 4. If you like, BUNS MAY BE TOASTED IN STEP 4.
  14. SERVING SIZE: 2/3 C. PL

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Nutrition Facts

Amount Per Serving %DV
Serving Size 650g
Recipe makes 12 servings
Calories 410  
Calories from Fat 10 2%
Total Fat 1.22g 2%
Saturated Fat 0.2g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 3803mg 158%
Potassium 1559mg 45%
Total Carbs 103.25g 28%
Dietary Fiber 3.8g 13%
Sugars 86.74g 58%
Protein 7.7g 12%
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