barbecued pork sandwich

USE 18 LB OF COOKED, CHOPPED, OR FINELY DICED PORK BUTT OR GROUND PORK.

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

COVER SIMMER 45 MINUTES; STIR OCCASIONALLY TO PREVENT BURNING.

PLACE ⅔ CUP (1-NO.

SCOOP). MIXTURE ON BOTTOM HALF BUN. TOP WITH SECOND HALF.

SERVE HOT ON SPLIT, TOASTED BUNS.

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 (4⅓ 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: N02701 SERVING SIZE: ⅔ CUP PL From the (actually used today!).

Downloaded from Glen's MM Recipe Archive, .