Recipe for Hot Roast Pork Sandwich

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Yield:

100 Servings

Ingredients:

Amount	Ingredient
3/4 gal	WATER
3/4 lb	PORK ROAST LOIN FZ
200 slc	BREAD SNDWICH 22OZ #51
1 lb	FLOUR GEN PURPOSE 10LB
1 cup	SOUP GRAVY BASE BEEF
7/8 lb	SHORTENING, 3LB

Instructions:

Instructions: 1. SLICE PORK INTO THIN SLICES, 16 TO 24 SLICES PER POUND.

2. PLACE 3 TO 4 SLICES PORK ON ONE SLICE OF BREAD. TOP WITH SECOND SLICE OF
BREAD.

3. PREPARE 1 1/2 RECIPE FOR BROWN GRAVY (RECIPE NO. 001600). USING PORK DRIPPINGS. POUR ABOUT 1/2 CUP (1-NO. B LADLE) HOT GRAVY OVER SANDWICH.

SERVE
IMMEDIATELY.

NOTE: IN STEP 1, 29 LB 4 OZ PORK LION, BONED, WILL YIELD ABOUT 18 LB 12 OZ COOKED PORK. SEE RECIPE NO. L08100 FOR COOKING DIRECTIONS.

SERVING SIZE: 1 SANDWICH

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