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Pulled Pork BBQ Sandwich (Test)

Updated

Quick Reference

ProductReceivingStorageThaw TempTimeThawCook TimeQuality ServingOnce Opened/PreppedHold Time
Pulled PorkFreezerFreezer34°F -41°F24 hours45 minutes150°F to 160°F2 hours
PicklesDry StorageCooler34°F -41°F34°F -41°F
BBQ SauceDry StorageCooler34°F -41°F34°F -41°F4 days
BunsDry StorageDry Storage120°FToasted to order

Tools Needed

  • Red tongs
  • 1/4 size, 4-inch-deep microwavable pan with lid
  • 13 ½” rubber spatula
  • 4oz perforated spoodle
  • Warming pans for product holding cabinet
  • Solid lids for warming pans
  • Squeeze bottle
  • #8 disher

QA Standard

A hot, fresh sandwich with tender, fully shredded pulled pork. Pork should be moist and evenly coated with BBQ sauce with no large clumps. Bun should be toasted to order and properly wrapped.

Work Safe

PULLED PORK – ROTATING & THAWING

  • Pulled pork is delivered frozen.
  • Each case contains 4 bags.
  • When ready to thaw, remove bags from the case.
  • Do not thaw in the case
  • Do not stack bags while thawing
  • Place bags in a single layer on a sheet pan.
  • Place sheet pan in the walk-in cooler (34°F – 41°F) to thaw for 24
    hours.
  • Thawed pulled pork may be held in the walk-in cooler for up to 3 days.
  • Using a sharpie, mark a dissolvable label with:
  • Pulled Date/Time
  • Ready by Date/Time (24 hours later)
  • Use by Date/Time (3 days after thaw)
  • Example:
  • Pulled: March 20 – 10:00 AM
  • Ready: March 21 – 10:00 AM
  • Use By: March 24 – 10:00 AM
  • Place a label on each bag.

BBQ SAUCE STORAGE

  • Fill squeeze bottle with BBQ sauce.
  • Place a dissolvable label on the bottle.
  • Mark the 4-day discard date (including day prepared).
  • Example:
  • Filled on March 20
  • Discard EOD March 23
  • BBQ sauce is held at 34°F – 41°F.
  • Store squeeze bottle in a 1/6-size, 4-inch-deep pan on the make table.

COOKING PULLED PORK

  • Fill stock pot with water from the hot water machine:
  • 1–2 bags: 4 quarts
  • 3 bags: 6 quarts
  • Place 1–3 bags of pulled pork (do not open bags) into the stock pot.
  • Ensure bags are fully submerged in water
  • Place stock pot on the two-eye burner set to medium-high.
  • Press timer:
  • Thawed product (up to 3 bags): Cook Time 45 minutes
  • Frozen product (up to 3 bags): Cook Time 1 hour 15 minutes

REMOVING & TEMPING PULLED PORK

  • Always wear black safety gloves when handling hot product.
  • After cooking, remove stock pot from burner and carry to prep sink.
  • Place a colander in the prep sink.
  • Carefully pour water and pork bags into colander.
  • Caution: Hot water can cause burns
  • To check temperature, fold each bag over the thermometer probe.
  • Do not pierce bag with thermometer
  • Pulled pork must reach a minimum internal temperature of 155°F.
  • If product has not reached 155°F:
  • Place bags back into stock pot
  • Add hot water from the bun warmer
  • Cook in 5-minute increments until product reaches 155°F

HOLDING PULLED PORK

  • Once product reaches 155°F, following holding procedures
  • Option 1 – Hold unopened bags in 4-tier cabinet / Hatco
  • Option 2 – Transfer to MPHC for immediate use

PREPARING FOR MPHC

  • Carry pulled pork bags to prep table.
  • Using scissors, cut open bag and empty pork into MPHC pan.
  • 1 bag per MPHC Pan
  • Use red tongs to shred pork and ensure no large pieces remain.

HOLDING PULLED PORK – MPHC

  • Place MPHC pan into cabinet with a solid lid.
  • Always keep pans fully pushed into MPHC to maintain temperature.
  • Press the 2-hour timer when placing product into MPHC.
  • Product must maintain a minimum temperature of 135°F while
    holding.
  • Discard any remaining product at the end of the 2-hour hold time.

HOLDING PULLED PORK – 4 TIER CABINET / HATCO

  • Place unopened bags into a 1/2-size pan:
  • Up to 2 bags per pan
  • Place pan into 4-tier holding cabinet or Hatco.
  • Place a dissolvable label on the pan.
  • Mark two-day discard date.
  • Example: Cooked 3/13 Discard EOD 3/14
  • Product must maintain a minimum temperature of 135°F while
    holding.

USING PULLED PORK FROM HELD BAGS

  • Remove bag from holding cabinet.
  • Temp by folding bag over thermometer probe:
  • Must be 135°F or higher
  • If product is below 135°F:
  • Discard immediately
  • Carry bag to prep table.
  • Using scissors, cut open bag and empty pork into MPHC pan.
  • Use red tongs to shred pork and ensure no large pieces remain.
  • Place pan into MPHC and follow 2-hour hold procedures.

COOLING PULLED PORK (END OF DAY)

  • At end of day, any remaining unopened bags must be cooled.
  • Prepare an ice bath:
  • Fill a 1/3-size pan with ice and water
  • Place 1 bag per pan into ice bath.
  • Transfer dissolvable label with two-day discard date to 1/3 size pan

COOLING REQUIREMENTS

  • Product must cool:
  • From 135°F to 70°F within 2 hours
  • From 70°F to 41°F or below within 4 additional hours
  • Total cooling time: 6 hours

REHEATING PULLED PORK

  • Reheat using standard cooking method:
  • Place unopened bag(s) in hot water
  • Cook for 45 minutes
  • Ensure bags are fully submerged
  • Product must go directly to the line after reheating.
  • Pulled Pork can only be reheated one time.
  • Use reheated product first.
  • Do not return reheated product to holding cabinet.
  • After reheating, follow MPHC 2-hour hold procedures.

PULLED PORK SANDWICH ASSEMBLY

  • BBQ Pulled Pork Sandwiches are always prepared to order
  • Always wear single-use gloves when preparing sandwiches.
  • Place bun cut side up in toaster.
  • Place toasted bun in center of foil wrap.
  • Use squeeze bottle to portion 1 oz. BBQ sauce onto heel in a circular
    motion
  • Use squeeze bottle to portion 1 oz. BBQ sauce onto crown in a circular
    motion
  • Note: BBQ Sauce is portioned directly onto both the heel and
    crown (2 oz. total)
  • Use a 4 oz. spoodle to portion 3 oz. of pulled pork onto the BBQ sauce.
  • Place 4 pickles onto the crown.
  • Place crown on sandwich.
  • Wrap sandwich in foil wrap using the square wrapping procedures.
  • Mark wrap “BBQ”.

SERVING

  • BBQ Pulled Pork Sandwich only Dine in: Place on serving tray
  • BBQ Pulled Pork Sandwich only Dine out: Place in 6lb bag with 2
    napkins
  • BBQ Pulled Pork Sandwich with fry Dine in: Place sandwich(es) on
    serving tray & one order regular fry
  • BBQ Pulled Pork Sandwich with Dine out: Place sandwich(es) in 6lb
    bag with one regular fry & 2 napkins
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