BBQ Pork Sandwich

Family Child Care

Ingredients Amount / Measure Notes
  • Catsup, low sodium ‎ 1 tbsp., 2 7/8 tsp. ‎
  • Vinegar, cider ‎ 1 tbsp., 2 7/8 tsp. ‎
  • Mustard, prepared, yellow ‎ 1 1/2 tsp. or 1 packet ‎ ‎
  • Spices, onion powder ‎ 3/8 tsp.
  • Sugars, brown unpacked 1 tbsp., 7/8 tsp. ‎
  • Spices, celery seed ‎ 1/4 tsp.
  • Spices, pepper, black ground < 1/8 tsp.
  • Corn Starch, Box, 24/1lb, Monarch, 884686 ‎ 1/4 oz.
  • Beverages, water, tap, municipal ‎ 3/8 FL OZ
  • Pork Shreds, Sous Vide, 240/2.23oz, 33.5#, 2M, Comida Vida,470510 ‎ 6 3/4 oz.
  • Bun, Hamburger, White Wheat, 4in, 60/2oz, 7.5#, 2WG, AlphaBaking, 51535 ‎ 3 bun


INSTRUCTIONS


  • On the stove top in a large pot on medium heat, combine catsup, vinegar, mustard, onionpowder, brown sugar, celery seed and black pepper. Simmer for 5-10 minutes until thickened. 
  • In a small bowl, mix cornstarch and water. Add into sauce and bring to a simmer untilthickened a little more. 
  • Place pork in a 2 inch hotel pan. Pour in BBQ sauce. Stir until fully incorporated. Cover withfoil and place in a 350 degree F oven for 45 minutes or until the internal temperaturereaches 165 degrees F. 
  • To serve, place 3 oz shredded chicken on a warm bun and cut in half. 

NUTRITION INFORMATION


Nutrition Facts
BBQ Pork Sandwich - Family Child Care
Serving Size
 
0.5 Sandwich
Amount per Serving
Calories
133.597
% Daily Value*
Fat
 
2.328
g
4
%
Saturated Fat
 
0.51
g
3
%
Cholesterol
 
20.16
mg
7
%
Sodium
 
236.116
mg
10
%
Potassium
 
209.059
mg
6
%
Carbohydrates
 
18.397
g
6
%
Fiber
 
1.101
g
5
%
Sugar
 
5.042
g
6
%
Protein
 
9.687
g
19
%
Vitamin A
 
1.483
IU
0
%
Vitamin C
 
0.274
mg
0
%
Calcium
 
30.645
mg
3
%
Iron
 
1.027
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2026/02/BBQ-Pork-Sandwich-Childcare-Family-Home-6.pdf
Age Group: Family Child Care
Serving Size: 6

Savory pulled pork in a rich BBQ sauce, served in a soft bun.

Child Care Centers - 25 servings

Ingredients Amount / Measure Notes
  • Catsup, low sodium ‎ 1/2 c.
  • Vinegar, cider ‎ 1/2 c.
  • Mustard, prepared, yellow ‎ 2 tbsp. or 1 packet ‎
  • Spices, onion powder ‎ 1 1/2 tsp.
  • Sugars, brown unpacked 1/4 c., 1 tbsp., 7/8 tsp. ‎
  • Spices, celery seed ‎ 1 tsp.
  • Spices, pepper, black ground 1/4 tsp.
  • Corn Starch, Box, 24/1lb, Monarch, 884686 ‎ 3/4 oz.
  • Beverages, water, tap, municipal ‎ 1 1/2 FL OZ
  • Pork Shreds, Sous Vide, 240/2.23oz, 33.5#, 2M, Comida Vida,470510 ‎ 1 lbs., 12 oz. ‎
  • Bun, Hamburger, White Wheat, 4in, 60/2oz, 7.5#, 2WG, AlphaBaking, 51535 ‎ 12 1/2 bun


INSTRUCTIONS


  • On the stove top in a large pot on medium heat, combine catsup, vinegar, mustard, onionpowder, brown sugar, celery seed and black pepper. Simmer for 5-10 minutes until thickened. 
  • In a small bowl, mix cornstarch and water. Add into sauce and bring to a simmer untilthickened a little more. 
  • Place pork in a 2 inch hotel pan. Pour in BBQ sauce. Stir until fully incorporated. Cover withfoil and place in a 350 degree F oven for 45 minutes or until the internal temperaturereaches 165 degrees F. 
  • To serve, place 3 oz shredded chicken on a warm bun and cut in half.

NUTRITION INFORMATION


Nutrition Facts
BBQ Pork Sandwich - Child Care Centers - 25 servings
Serving Size
 
0.5 Sandwich
Amount per Serving
Calories
133.597
% Daily Value*
Fat
 
2.328
g
4
%
Saturated Fat
 
0.51
g
3
%
Cholesterol
 
20.16
mg
7
%
Sodium
 
236.116
mg
10
%
Potassium
 
209.059
mg
6
%
Carbohydrates
 
18.397
g
6
%
Fiber
 
1.101
g
5
%
Sugar
 
5.042
g
6
%
Protein
 
9.687
g
19
%
Vitamin A
 
1.483
IU
0
%
Vitamin C
 
0.274
mg
0
%
Calcium
 
30.645
mg
3
%
Iron
 
1.027
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2026/02/BBQ-Pork-Sandwich-Childcare-Center-25.pdf
Age Group: Child Care Centers
Serving Size: 25

Savory pulled pork in a rich BBQ sauce, served in a soft bun.

Schools - 50 servings

Ingredients Amount / Measure Notes
  • Catsup, low sodium ‎ 1 pt.
  • Vinegar, cider ‎ 1 pt.
  • Mustard, prepared, yellow ‎ 1/2 c. or 1 packet ‎
  • Spices, onion powder ‎ 2 tbsp.
  • Sugars, brown unpacked 1 1/4 c., 1 tbsp., 7/8 tsp. ‎
  • Spices, celery seed ‎ 1 tbsp., 1 tsp. ‎
  • Spices, pepper, black ground 1 tsp.
  • Corn Starch, Box, 24/1lb, Monarch, 884686 ‎ 2 1/2 oz.
  • Beverages, water, tap, municipal ‎ 6 FL OZ
  • Pork Shreds, Sous Vide, 240/2.23oz, 33.5#, 2M, Comida Vida,470510 ‎ 7 lbs.
  • Bun, Hamburger, White Wheat, 4in, 60/2oz, 7.5#, 2WG,Alpha Baking, 51535 ‎ 50 bun


INSTRUCTIONS


  • On the stove top in a large pot on medium heat, combine catsup, vinegar, mustard, onionpowder, brown sugar, celery seed and black pepper. Simmer for 5-10 minutes until thickened. 
  • In a small bowl, mix cornstarch and water. Add into sauce and bring to a simmer untilthickened a little more. 
  • Place pork in a 2 inch hotel pan. Pour in BBQ sauce. Stir until fully incorporated. Cover withfoil and place in a 350 degree F oven for 45 minutes or until the internal temperaturereaches 165 degrees F. 
  • To serve, place 3 oz shredded chicken on a warm bun. 

NUTRITION INFORMATION


Nutrition Facts
BBQ Pork Sandwich - Schools - 50 servings
Serving Size
 
1 Sandwich
Amount per Serving
Calories
266.311
% Daily Value*
Fat
 
4.656
g
7
%
Saturated Fat
 
1.019
g
6
%
Cholesterol
 
40.319
mg
13
%
Sodium
 
472.24
mg
21
%
Potassium
 
418.156
mg
12
%
Carbohydrates
 
36.566
g
12
%
Fiber
 
2.203
g
9
%
Sugar
 
10.111
g
11
%
Protein
 
19.375
g
39
%
Vitamin A
 
2.966
IU
0
%
Vitamin C
 
0.548
mg
1
%
Calcium
 
61.314
mg
6
%
Iron
 
2.054
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2026/02/BBQ-Pork-Sandwich-NSLP-50.pdf
Age Group: Schools
Serving Size: 50

Savory pulled pork in a rich BBQ sauce, served in a soft bun.

Schools - 100 servings

Ingredients Amount / Measure Notes
  • Catsup, low sodium ‎ 1 qt.
  • Vinegar, cider ‎ 1 qt.
  • Mustard, prepared, yellow ‎ 1 c. or 1 packet ‎
  • Spices, onion powder ‎ 1/4 c.
  • Sugars, brown unpacked 1 pt., 1/2 c., 2 tbsp., 1 3/4 tsp. ‎
  • Spices, celery seed ‎ 2 tbsp., 2 tsp. ‎
  • Spices, pepper, black ground 2 tsp.
  • Corn Starch, Box, 24/1lb, Monarch, 884686 ‎ 5 oz.
  • Beverages, water, tap, municipal ‎ 12 FL OZ
  • Pork Shreds, Sous Vide, 240/2.23oz, 33.5#, 2M, ComidaVida, 470510 ‎ 14 lbs.
  • Bun, Hamburger, White Wheat, 4in, 60/2oz, 7.5#, 2WG,Alpha Baking, 51535 ‎ 100 bun


INSTRUCTIONS


  • On the stove top in a large pot on medium heat, combine catsup, vinegar, mustard, onionpowder, brown sugar, celery seed and black pepper. Simmer for 5-10 minutes until thickened. 
  • In a small bowl, mix cornstarch and water. Add into sauce and bring to a simmer untilthickened a little more. 
  • Place pork in a 2 inch hotel pan. Pour in BBQ sauce. Stir until fully incorporated. Cover withfoil and place in a 350 degree F oven for 45 minutes or until the internal temperaturereaches 165 degrees F. 
  • To serve, place 3 oz shredded chicken on a warm bun. 

NUTRITION INFORMATION


Nutrition Facts
BBQ Pork Sandwich - Schools - 100 servings
Serving Size
 
1 Sandwich
Amount per Serving
Calories
266.311
% Daily Value*
Fat
 
4.656
g
7
%
Saturated Fat
 
1.019
g
6
%
Cholesterol
 
40.319
mg
13
%
Sodium
 
472.24
mg
21
%
Potassium
 
418.156
mg
12
%
Carbohydrates
 
36.566
g
12
%
Fiber
 
2.203
g
9
%
Sugar
 
10.111
g
11
%
Protein
 
19.375
g
39
%
Vitamin A
 
2.966
IU
0
%
Vitamin C
 
0.548
mg
1
%
Calcium
 
61.314
mg
6
%
Iron
 
2.054
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2026/02/BBQ-Pork-Sandwich-NSLP-100.pdf
Age Group: Schools
Serving Size: 100

Savory pulled pork in a rich BBQ sauce, served in a soft bun.