Recipe - Barbecued Pork Sandwich

1 One half qt WATER
18 pound PORK BUTTS FZ
4 Three fourths pound ONIONS DRY
100 BUN HAMBGR 13OZ #102
1/16 pound SUGAR; BROWN, 2 LB
9 pound CATSUP TOMATO#10
12 ounce MUSTARD PREP. 1 LB JAR
12 ounce VINEGAR CIDER

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

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

3. COVER SIMMER 45 MINUTES; STIR OCCASIONALLY TO PREVENT BURNING.

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

5. 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 (4 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A11000.

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: 2/3 CUP PL

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