Pork Barbecue
17 lbs. ground pork
3 qts. ketchup
2 qts. tomato paste
1-1/4 qts. chopped onion
1-1/4 qts. chopped celery
2/3 cup packed brown sugar
2/3 cup Worcestershire sauce
2/3 cup prepared mustard
1-1/3s cup vinegar
3 Tbsp. garlic powder 100 split hamburger rolls
1. In a steam-jacketed kettle, brown pork until pink color disappears; set aside.
2. Combine ketchup, tomato paste, onion, celery, brown sugar, Worcestershire sauce, mustard, vinegar, and garlic powder. Simmer for 30 minutes, stirring occasionally.
3. Add pork; simmer for an additional 10-15 minutes.
4. Portion, using #8 scoop (1/2 cup), onto hamburger roll halves.
5. Top with other roll halves.
6. Hold cooked product at a temperature of at least 140° F.
Yield: 100 servings