| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 22 | lb | PORK BUTTS FZ |
| 100 | BUN HAMBGR 13OZ #102 |
INSTRUCTIONS
1. HEAT BARBECUED PORK ACCORDING TO MANUFACTURER'S DIRECTIONS. 2. PLACE 2/3 CUP (1-NO. 6 SCOOP) HOT MIXTURE ON BOTTOM HALF BUN. TOP WITH SECOND HALF. 3. SERVE HOT IMMEDIATELY. NOTE: IF DESIRED, BUNS MAY BE TOASTED IN STEP 2. Recipe Number: N02703 SERVING SIZE: 2/3 CUP PL From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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