Instructions: 1. USE 18 LB OF COOKED, CHOPPED, OR FINELY DICED PORK BUTT OR GROUND PORK.

2. COMBINE ONIONS, CATSUP, MUSTARD, BROWN SUGAR, VINEGAR, AND WATER; ADD TO
PORK; STIR TO MIX WELL.

3. COVER SIMMER 45 MINUTES; STIR OCCASIONALLY TO PREVENT BURNING.

4. PLACE 2/3 CUP (1-NO. 6 SCOOP). MIXTURE ON BOTTOM HALF BUN. TOP WITH SECOND HALF.

5. SERVE HOT ON SPLIT, TOASTED BUNS.

NOTE:

1. IN STEP 2, 7 LB 4 OZ DRY ONIONS A.P. WILL YIELD 6 LB 8 OZ CHOPPED
ONIONS.

NOTE:

2. IN STEP 2, 13 OZ (4 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE

NOTE:

3. IN STEP 3, MIXTURE MAY BE COOKED IN 350 F. OVEN UNTIL THOROUGHLY HEATED.

NOTE:

4. IF DESIRED, BUNS MAY BE TOASTED IN STEP 4.

SERVING SIZE: 2/3 CUP PL

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