OPEN FACE MOLASSES BBQ ROAST PORK

OPEN FACE MOLASSES BBQ ROAST PORK

Nutrition Facts

Serving Size
SERVING (1 SLICE TOAST TOPPED WITH 1/2 CUP PULLED
Amount Per Serving
Calories 354
% Daily Value
Total Fat 10.7g
16%
Saturated Fat 2g
10%
Cholesterol 60mg
20%
Sodium 595mg
25%
Total Carbohydrate 40g
13%
Dietary Fiber 3g
12%
Protein 25g
50%
Vitamin A 21%
Vitamin C 6%
Calcium 6%
Iron 19%
Total Time

300 min.

Serving & Size

SERVING (1 SLICE TOAST TOPPED WITH 1/2 CUP PULLED

Add To Pantry

Dry rubbed and slow cooked pork shoulder, pulled and simmered in a molasses and cider vinegar BBQ sauce made with Campbell's® Classic Tomato Soup served over whole wheat garlic toast. 

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure
Campbell's® Condensed Tomato Soup
cans
paprika tbsp.
black pepper tbsp.
garlic tbsp.
cumin tbsp.
dried thyme tbsp.
bay leaf tsp.
kosher salt 0 1/4  tsp.
olive oil tbsp.
sweet onion 20 oz. cups
garlic tbsp.
water cups
cider vinegar 0 3/4  cups
molasses 0 1/2  cups
bone-in pork shoulder ea.
whole grain garlic texas toast 24  ea.
Instructions
BBQ Dry Rub: 

1. Combine dry spices.

2. Cover and reserve. (Makes 1/2 cup spice rub.)

 
BBQ Sauce:

1. In a large heavy pot, heat oil over medium-high heat.

2. Add onions. Sauté for 5 minutes, or until they start to caramelize.

3. Stir in garlic and 1/4 cup of Dry Rub mixture. Cook 2 minutes, stirring often.

4. Mix in Campbell's® Condensed Tomato Soup, water, vinegar and molasses. Bring to a boil. Reduce heat. Simmer 30 minutes, or until thickened and flavors have melded. Keep warm. (Makes 2 qt. sauce)
 
CCP: Hold for hot service at 140°F or higher until needed.

 
Pork:

1. Rub pork shoulder evenly with 1/4 cup Dry Rub. Place in roasting pan or half hotel pan. Cover tightly with foil. Roast in 300ºF oven for 4 hours. 
Remove pan from heat. Skim off fat from drippings.

2.Brush pork roast with 2 cups BBQ Sauce. Cover, and return to oven. Cook 1-2 hours more, or until very tender.

3. Remove from heat. Cool for 1 hour before trimming off excess fat and removing meat from bone.

4. Shred/chop meat into small pieces. Return meat to roasting pan and toss with remaining BBQ Sauce. Keep warm. (3 qt. pork with sauce.)
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
 
CCP: Hold for hot service at 140°F or higher until needed.
Assembly:

1. Lay one slice garlic toast flat on plate. 

2. Using a #8 scoop, top with 1/2 cup BBQ pork. Serve immediately.

Recipe Tip

  1. Could also be served with braised vegetables such as: potatoes, carrots, celery, turnips, and parsnips.

     
  2. Try serving with biscuits, noodles or over cornbread.
  3. Perfect served as sliders.
Newsletter

Sign up now!

©2019 CSC Brands LP, All Rights Reserved.