Ingredients
- 3 cups Pacific Northwest Canned Pears, halves or slices, in juice, drained and juice reserved
- 4 cups shredded cabbage
- 1-1/2 cups golden raisins
- 1 cup shredded carrots
- 1 cup Pear Slaw Dressing (recipe follows)
- 12 ounces shredded barbecue pork, hot
- 6 hamburger buns
- PEAR SLAW DRESSING
- 3/4 cup mayonnaise
- 2 tablespoons reserved Pacific Northwest Canned Pear juice
- 2 tablespoons apple cider vinegar
- 1/4 cup coarsely chopped fresh parsley
- Kosher salt and freshly ground black pepper, to taste
Method
Dice the drained pears and add them to a bowl with the cabbage, raisins and carrots. Toss the contents of the bowl with the dressing, mixing well to coat the ingredients thoroughly.
To serve, place 2 ounces barbecue pork on the bottom half of each hamburger bun and top with 1 cup pear slaw. Cover with the top bun and serve remaining slaw on the side.
PEAR SLAW DRESSING
In a small bowl, whisk together the mayonnaise, reserved pear juice and vinegar. Stir in the parsley and season to taste with salt and pepper. Cover and refrigerate until ready to use.
Makes 1 cup
Servings
Makes 6 servings.Ingredients
- 12 cups Pacific Northwest Canned Pears, diced, in juice, drained and juice reserved
- 16 cups shredded cabbage
- 6 cups golden raisins
- 6 cups shredded carrots
- 4 cups Pear Slaw Dressing (recipe follows)
- 3 pounds barbecue pork, hot
- 24 whole grain hamburger buns
- PEAR SLAW DRESSING
- 3 cups mayonnaise
- 2/3 cup reserved Pacific Northwest Canned Pear juice
- 1/2 apple cider vinegar
- 1 cup coarsely chopped fresh parsley
- 2 teaspoons freshly ground black pepper
- Kosher salt to taste
Method
In a large bowl, combine the pears, cabbage, carrots and raisins. Add the dressing and gently toss to coat the ingredients evenly and thoroughly. Cover and refrigerate at least 45 minutes before serving.
To serve, place 2-ounces barbecue pork on the bottom half of each bun and top with 1 cup pear slaw. Cover with top bun and serve. Pear Slaw can also be served on the side, as an accompaniment to the barbecue.
PEAR SLAW DRESSING
In a large bowl, whisk together the mayonnaise, reserved pear juice, and vinegar. Stir in the parsley and pepper, and season to taste with salt if needed. Cover and refrigerate at least 1 hour before serving.
Makes 4 cups
Servings
Makes 24 servings (2-ounces pork and 1 cup slaw)Ingredients
- 4 lb 12 oz barbecue pork, cooked
- 1 no. 10 can pears, Pacific Northwest, canned, diced, extra light syrup, drained, syrup reserved*
- 2 1/4 cup mayonnaise, regular
- 1/2 cup pear juice, reserved, extra light syrup
- 1/3 cup vinegar, apple cider
- 1 1/2 tsp. black pepper, ground
- 3/4 cup parsley, chopped
- 1 lb 11 oz cabbage, raw green, EP
- 15 oz carrots, shredded
- 1 lb 9 oz raisins
- 19 hamburger buns, whole grain
Method
1. Thaw bag of prepared pulled pork in the refrigerator overnight. Place unopened bag of pork in a 4 inch half size steam table pan and steam. Open bag carefully and pour into steam table pan.
CCP: Heat to 135° F or higher.
CCP: Hold for hot service at 135° F or higher.
2. Drain Pears and reserve ½ cup extra light syrup. Set aside.
CCP: No bare hand contact with ready to eat food.
3. In a large mixing bowl, combine mayonnaise, pear juice, apple cider vinegar and black pepper. Whisk until well blended.
CCP: Hold at 41° F or lower.
CCP: No bare hand contact with ready to eat food.
4. Rinse parsley under running water. Dry well using a disposable towel. Chop fine. Add to mayonnaise dressing.
CCP: No bare hand contact with ready to eat food.
5. Remove undesirable cabbage leaves from head. Rinse heads under running water and drain in a colander. Cut cabbage heads into quarters and remove core. Shred cabbage using vegetable processor, or other piece of equipment designed for shredding vegetables. Add to mayonnaise dressing bowl.
CCP: Hold at 41° F or lower.
CCP: No bare hand contact with ready to eat food.
6. Add carrots, raisins, and drained pears to mayonnaise mixture. Mix well until all ingredients are coated.
CCP: Hold at 41° F or lower.
CCP: No bare hand contact with ready to eat food.
7. To serve, place 4 oz shredded pork on hamburger bun. Using an 8 oz spoodle, serve 1 cup pear slaw alongside BBQ pork sandwich. Sandwiches may be prepared on the serving line or pre-made and held in hot holding cabinet. Leftovers are not good quality when reheated.
CCP: Hold and serve BBQ at 135° F or higher.
CCP: Hold and serve Pear Slaw at 41° F or lower.
CCP: No bare hand contact with ready to each food.
