It was nice to get a BBQ in for the last lunch of summer. We are trying to do better about making the dishes easier to make, and to serve, while still being something special.
It doesn’t get much easier than the slow cooker! Everyone seemed to enjoy it.
Here is the recipe for the meal. Below are the directions we provided for the servers.
Pork Shoulder
Total – 11.24 lbs raw
7lbs after cooking
38% loss
Rub –
1tbs kosher salt
2 tbs black pepper
1 tsp cinnemon
Slaw
2lbs 13 oz carrots after shredding, weight with bowl
2 lbs 10 oz purple cabbage
4 lbs 10 oz green cabbage
7 lbs total
4 cups mayo
2 cups vinegar
4 tbs sugar
2 tsp salt
Pasta salad
3 – 17.6 oz bags of pasta
8 lbs cooked
1 – 2.25 oz cans sliced olives
Small box cherry tomatoes
Menu:
Hickory Smoked BBQ Pork Sandwich
Italian Herb Pasta
Coleslaw
Dessert:
Cookie Brownies
Directions:
Hickory Smoked Sandwich
- Pork will be in slow cooker to reheat.
- There are 5 bags of buns (40 total)
- Stir, shred more if needed
- One scoop per sandwich
- There are 2 types of BBQ sauces. Either leave at table, or add to sandwich in kitchen.
Italian Herb Pasta Salad:
- Mix in bag (total of 3 bags)
- Serve cold, one scoop per plate
Coleslaw:
- Serve cold, one scoop per plate
Dessert
- Serve room temp.
*note: NO onion in any dish
FC Food Kitchen 