Food Focus: More Mouth-Watering BBQ Recipes

BBQ Pulled Pork Enchiladas

YIELD: 20 servings (2 enchiladas each)

INGREDIENTS

Barbecue sauce—24 ozs.

Pulled pork—5 lbs.

Whole-grain tortillas—40

Shredded cheddar cheese—4 oz.

Water—8 ozs.

 

DIRECTIONS

1. Heat Pulled Pork (HACCP 165*F or higher) and hold hot at 140*F or higher.

2. Add 8.0 oz of water to BBQ sauce to thin out.

3. Place half the BBQ sauce in the bottom of the full size pan; spread evenly.

4. Place 2.0 oz (by weight) of J Pulled Pork in each USDA 8'' WG tortilla (110394) and roll.

5. Place the rolled enchiladas in the full size hotel pan and cover with remaining BBQ sauce.

6. Sprinkle cheese over enchiladas and bake in a preheated 350*F oven 5 minutes or until cheese starts to brown.

7. Serve two enchiladas

 

Note: JTM Pulled Pork BBQ can be used in this recipe. According to the recipe source, one serving provides 2 oz. M/MA,  ¼ R/O vegetables and 3 grain servings.

Recipe: JTM Provisions Co., www.jtmfoodgroup.com

 

BBQ Roasted Chicken

YIELDS: 100

INGREDIENTS

Roasted Chicken 8-Piece—32.5 lbs.

Catsup—2 #10 Cans

Cider vinegar—1 qt.

Dry mustard—5 Tbsps.

Onion powder—1/4 cup

Brown sugar—5 cups, unpacked

Celery seed—1/4 cup

Pepper—2 Tsps.

Cornstarch—1 ¼ cups

 

DIRECTIONS

1. Preheat oven to 375°F. Thaw chicken.
2. Combine all ingredients, except chicken, in a deep steam table pan.
3. Cover and cook at 375°F until heated. Note: The barbecue sauce is best if made one day ahead of time and stored in the refrigerator.
4. Follow the manufacturer’s instructions to heat chicken.
5. During the last seven minutes of baking, brush or spread barbecue sauce onto the full surface of each chicken piece. The chicken is done when internal temperature reaches 165°F.

Note: Gold Kist Farms chicken can be used for this recipe.

Recipe: Idaho Child Nutrition Programs