Pork, cranberry sauce, brown sugar, yellow mustard, nutmeg, and Pace® Medium Chunky salsa bring this sandwich to life with a burst of flavor. Served on a hamburger roll and iceberg lettuce for extra crunch.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|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.
|cranberry sauce||20 oz.||2 cups|
|brown sugar||8 oz.||1 cups|
|yellow mustard||3 oz.||0 333/1000 cups|
|pork loin||96 oz.|
|hamburger roll||37.5 oz.||24 ea.|
|iceberg lettuce||30 oz.||3 qt.|
|1. Mix salsa, cranberry sauce, brown sugar, mustard and nutmeg in large saucepot. Heat to a boil. Cook over low heat 6 to 8 minutes.|
|2. Place pork in full-size steam table pan. Pour salsa mixture over pork. Cover with foil and bake at 325°F. for 2 1/2 to 3 hours until internal temperature is 165° F or higher for 15 seconds.
3. Remove pork from sauce. Cool slightly. Shred pork with fork and return serving pan with sauce.CCP: Hold at 140°F or higher for service.
|4. Using a # 8 scoop portion 1/2 cup pork on each roll. Add 1/2 cup lettuce to each sandwich.|
- Try substituting coleslaw for lettuce in this recipe.