Recipe: Barbecued Pork Sandwich (Pork Butt) for 100

BARBECUED PORK SANDWICH (PORK BUTT) FOR 100

13 1/2 lbs pork, cooked, diced
3 3/8 lbs (2 quarts plus 1 5/8 cups) fresh onions, chopped
6 1/3 lbs (3 quarts) catsup
2 1/4 oz (1/4 cup plus 2 tbsp) dry mustard
1 oz (3 tbsp) sugar, brown, packed
2 1/3 lbs (1 quarts plus 1/2 cup) water
9 3/8 oz (1 1/8 cups) distilled vinegar
9 1/2 lbs (100 each) sandwich buns, split

Combine onions, catsup, mustard, brown sugar, water and vinegar. Add to pork.

Cover; simmer 35 minutes. Stir occasionally to prevent scorching. CCP (Critical Control Point): Internal temperature must reach 145 degrees F or higher for 15 seconds.

TO SERVE:
Place 1/2 cup or No. 8 scoop of hot mixture on bottom half bun. Top with second half.

CCP (Critical Control Point): Hold for service at 140 degrees F or higher.

Makes 100 servings
Portion - 1 sandwich (1/2 cup pork on each)
Source: U.S. Armed Forces recipes (2003) - No. N 027 01 SANDWICHES