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BBQ Recipes

PDF: USDA Commodity Recipe Exchange - Pork Barbecue

Download 22 times Source: www.fns.usda.gov // Topic: BBQ Recipes File Size: 34.31 kb // Total of Page: 1 Page(s) Last download by PaulRSIN Last download on: 3 months ago Share this info: Sample of page (click to enlarge) Short Desciption: (www.fns.usda.gov/fdd/recipes/schrecipes.htm). Pork Barbecue. Yield ? 100 servings. Ingredients. How to Prepare. 17 lbs. ground pork*. 3 qts. ketchup ... Content Inside: United States Department of Agriculture · Food and Nutrition Service · Food Distribution Recipes (www.fns.usda.gov/fdd/recipes/schrecipes.htm) Pork Barbecue Yield 100 servings Ingredients 17 lbs. ground pork* 3 qts. ketchup 2 qts. tomato paste 1-1/4 qts. chopped onion 1-1/4 qts. chopped celery 2/3 cup packed brown sugar 2/3 cup Worcestershire sauce 2/3 cup prepared mustard 1-1/3s cup vinegar 3 Tbsp. garlic powder 100 split hamburger rolls How to Prepare 1. 2. In a steam-jacketed kettle, brown pork until pink color disappears; set aside. Combine ketchup, tomato paste, onion, celery, brown sugar, Worcestershire sauce, mustard, vinegar, and garlic powder. Simmer for 30 minutes, stirring occasionally. Add pork; simmer for an additional 10-15 minutes. Portion, using #8 scoop (1/2 cup), onto hamburger roll halves. Top with other roll halves. Hold cooked product at a temperature of at least 140° F. 3. 4. 5. 6. Nutrition Information Per Serving: Calories = 320 Fat = 10.1 g Protein = 21 g Saturated Fat = 3.1