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Recipe for Barbeque Pulled Pork

Southern style barbeque pulled pork with bold spices developed by the California Culinary Centers for school food service menu planning.

Barbeque Pulled Pork

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

Yields 50 Servings

This recipe yields one–12 inch by 20 inch by 4 inch pan of barbeque (BBQ) pulled pork for 50 servings: 2.5 ounces or one number 16 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

12 pounds pork leg roast, boneless, frozen (U.S. Department of Agriculture [USDA] food item)

BBQ Sauce
  • 1 tablespoon and 2 teaspoons vegetable oil (USDA food item)
  • 13.75 ounces ready-to-use, fresh, diced yellow onions
  • 2 tablespoons ancho chili powder
  • 1 ounce or 7 cloves, fresh garlic, peeled
  • 1 tablespoon ground cumin
  • 9.5 ounces tomato paste, canned (USDA food item)
  • 3¼ cups ketchup
  • ¼ cup and ½ teaspoon apple cider vinegar
  • 2 ounces or ⅓ cup light brown sugar
  • 1 tablespoon and 2½ teaspoons Worcestershire sauce
  • 2½ cups water
Dry Rub
  • 7 ounces or 1 cup turbinado sugar
  • 3 tablespoons paprika
  • 3 tablespoons granulated garlic
  • 3 tablespoons granulated onion
  • 3 tablespoons kosher salt
  • 2 tablespoons ground cumin
  • 2 tablespoons ground black pepper
  • 2 tablespoons chili powder
  • ¾ teaspoon cayenne pepper
  • ¼ teaspoon dry mustard
  • 2 quarts water

Directions

  1.  Place pork leg roast in refrigerator for two days prior to meal service. Critical Control Point (CCP): Thaw in refrigerator at 41°F or lower.
To Prepare BBQ Sauce
  1. Heat oil in 4 quart pan or pot or in tilt skillet over high heat.
  2. Add onions to oil and sauté until translucent.
  3. Reduce heat to medium and add ancho chili powder, garlic, and cumin to sautéed onions and continue to sauté for additional 5 minutes.
  4. Reduce heat to low, add tomato paste, and continue to cook for additional 10 minutes. Stir frequently to prevent tomato paste from burning.
  5. Add ketchup, vinegar, brown sugar, Worcestershire sauce, and water. Simmer for 5 minutes stirring constantly.
  6. Turn off heat and blend with immersion blender until smooth.
  7. Pour sauce into one–12 inch by 20 inch by 4 inch pan. Place in refrigerator or blast chiller to cool. CCP: Reduce temperature from 135°F to 70°F within 2 hours and from 70°F to 41°F or colder within an additional 4 hours.
To Prepare Dry Rub
  1. Blend turbinado sugar in food processor for 2 minutes.
  2. Combine turbinado sugar with paprika, granulated garlic, granulated onion, salt, cumin, black pepper, chili powder, cayenne pepper, and mustard in 1 quart bowl and mix until well blended.
  3. Rub ½ cup of dry rub onto pork roast. Place pork roast into one–12 inch by 20 inch by 4 inch baking pan. Allow seasoned pork roast to set in refrigerator for 2 hours. CCP: Hold in refrigerator at 41ºF or lower.
  4. Remove roast from refrigerator and add 2 quarts of water to baking pan. Do not pour water over roast, as this will rinse off seasoning.
  5. Cover pan tightly with foil and place into preheated 350°F convection oven or 375°F conventional oven.
  6. Cook in oven for approximately 3 hours. CCP: Heat to internal temperature of 145°F for 4 minutes.
  7. Remove cooked pork roast from baking pan and place on 18 inch by 26 inch by 1 inch sheet pan to rest for approximately 10 minutes.
  8. Remove netting from roast and place in 30 quart stand mixer bowl. Note: If you do not have a 30 quart stand mixer, cut roast in half and place pieces in smaller mixer.
  9. Mix on low speed using paddle attachment. Allow paddle to pull pork apart until desired consistency is reached, approximately 2 minutes.
  10. Place pulled pork back onto sheet pans and place in refrigerator or blast chiller to cool to 41°F in 6 hours. CCP: Reduce temperature from 135°F to 70°F within 2 hours and from 70°F to 41°F or colder within an additional 4 hours
  11. Mix 6 pounds and 7 ounces of shredded pulled pork with 2 quarts of BBQ sauce in one–12 inch by 20 inch by 4 inch pan.
  12. For next day service, cover prepared pork and sauce with lids and hold in refrigerator until ready to reheat. CCP: Hold in refrigerator at 41°F or lower.
  13. Place covered pans in preheated 300°F convection oven or 325°F conventional oven to reheat for service. Cook for approximately 25 minutes until internal temperature reaches 165° F. CCP: Reheat to internal temperature of 165°F or higher for at least 15 minutes.

Nutritional Analysis

  • Calories, in K calories: 355.00
  • Carbohydrates, in grams: 13.20
  • Protein, in grams: 30.50
  • Saturated fat, in grams: 7.20
  • Trans fat, in grams: 0
  • Total fat, in grams: 19.70
  • Sodium, in milligrams: 632.40

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields two–12 inch by 20 inch by 4 inch, pans of barbeque (BBQ) pulled pork for 100 servings: 2.5 ounces or one number 16 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

24 pounds pork leg roast, boneless, frozen (U.S. Department of Agriculture [USDA] food item)

BBQ Sauce
  • 3 tablespoons and 1 teaspoon vegetable oil (USDA food item)
  • 1 pound and 11.5 ounces ready-to-use, fresh, diced yellow onions
  • ¼ cup ancho chili powder
  • 2 ounces or 14 cloves, fresh garlic, peeled
  • 2 tablespoons ground cumin
  • 1 pound and 3 ounces tomato paste, canned (USDA food item)
  • 1 quart and 2½ cups ketchup
  • ½ cup and 1 teaspoon apple cider vinegar
  • 4 ounces or ⅔ cup light brown sugar
  • 3 tablespoons and 2 teaspoons Worcestershire sauce
  • 1 quart and 1 cup water
Dry Rub
  • 14 ounces or 2 cups turbinado sugar
  • ¼ cup and 2 tablespoons paprika
  • ¼ cup and 2 tablespoons granulated garlic
  • ¼ cup and 2 tablespoons granulated onion
  • ¼ cup and 2 tablespoons kosher salt
  • ¼ cup ground cumin
  • ¼ cup ground black pepper
  • ¼ cup chili powder
  • 1½ teaspoons cayenne pepper
  • ½ teaspoon dry mustard
  • 1 gallon water

Directions

  1. Place pork leg roasts in refrigerator for two days prior to meal service. Critical Control Point (CCP): Thaw in refrigerator at 41°F or lower.
To Prepare BBQ Sauce
  1. Heat oil in 8 quart pan or pot or in tilt skillet over high heat.
  2. Add onions to oil and sauté until translucent.
  3. Reduce heat to medium and add ancho chili powder, garlic, and cumin to sautéed onions and continue to sauté for additional 5 minutes.
  4. Reduce heat to low, add tomato paste, and continue to cook for additional 10 minutes. Stir frequently to prevent tomato paste from burning.
  5. Add ketchup, vinegar, brown sugar, Worcestershire sauce, and water. Simmer for 5 minutes stirring constantly.
  6. Turn off heat and blend with immersion blender until smooth.
  7. Pour sauce into two–12 inch by 20 inch by 4 inch pans. Place in refrigerator or blast chiller to cool. CCP: Reduce temperature from 135°F to 70°F within 2 hours and from 70°F to 41°F or colder within an additional 4 hours.
To Prepare Dry Rub
  1. Blend turbinado sugar in food processor for 2 minutes.
  2. Combine turbinado sugar with paprika, granulated garlic, granulated onion, salt, cumin, black pepper, chili powder, cayenne pepper, and mustard in 1 quart bowl and mix until well blended.
  3. Rub ½ cup of dry rub onto each pork roast. Place two roasts into two–12 inch by 20 inch by 4 inch baking pans. Allow seasoned pork roast to set in refrigerator for 2 hours. CCP: Hold in refrigerator at 41ºF or lower.
  4. Remove roasts from refrigerator and add 2 quarts of water to each pan. Do not pour water over roasts, as this will rinse off seasoning.
  5. Cover pans tightly with foil and place into preheated 350°F convection oven or 375°F conventional oven.
  6. Cook in oven for approximately 3 hours. CCP: Heat to internal temperature of 145°F for 4 minutes.
  7. Remove cooked pork roasts from baking pans and place on two–18 inch by 26 inch by 1 inch sheet pans to rest for approximately 10 minutes.
  8. Remove netting from roasts and place in 30 quart stand mixer bowl. Note: If you do not have a 30 quart stand mixer, cut roasts in half and place pieces in smaller mixer.
  9. Mix on low speed using paddle attachment. Allow paddle to pull pork apart until desired consistency is reached, approximately 2 minutes.
  10. Place pulled pork back onto sheet pans and place in refrigerator or blast chiller to cool to 41°F in 6 hours. CCP: Reduce temperature from 135°F to 70°F within 2 hours and from 70°F to 41°F or colder within an additional 4 hours.
  11. Mix 12 pounds and 14 ounces of shredded pulled pork (approximately 2 roasts) with 4 quarts of BBQ sauce in two–12 inch by 20 inch by 4 inch pans.
  12. For next day service, cover prepared pork and sauce with lids and hold in refrigerator until ready to reheat. CCP: Hold in refrigerator at 41°F or lower.
  13. Place covered pans in preheated 300°F convection oven or 325°F conventional oven to reheat for service. Cook for approximately 25 minutes until internal temperature reaches 165° F. CCP: Reheat to internal temperature of 165°F or higher for at least 15 minutes.

Nutritional Analysis

  • Calories, in K calories: 355.00
  • Carbohydrates, in grams: 13.20
  • Protein, in grams: 30.50
  • Saturated fat, in grams: 7.20
  • Trans fat, in grams: 0
  • Total fat, in grams: 19.70
  • Sodium, in milligrams: 632.40

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Hot plate recipes
  • Recipes with condiments

Serving Suggestion

  • Yield 50 or yield 100–2½ ounce or ¼ cup (number 16 scoop) BBQ Pulled Pork serving. 

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 2 ounce equivalents meat/meat alternative

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Frozen, boneless pork leg roast
  • Vegetable oil
  • Canned tomato paste

Recipe Roots (Flavor Profile)

  • American classic
  • Southeast USA

Preparation Time

  • Preparation to serve time: 5 hours and 30 minutes for 50 servings and 5 hours and 30 minutes for 100 servings

Critical Control Point (CCP)

  • CCP: Thaw pork leg roast in refrigerator at 41°F or lower.
  • CCP: Reduce sauce temperature from 135°F to 70°F within 2 hours and from 70°F to 41°F or colder within an additional 4 hours.
  • CCP: Hold seasoned pork in refrigerator at 41ºF or lower.
  • CCP: Heat seasoned pork to internal temperature of 145°F for 4 minutes.
  • CCP: Reduce BBQ Pork temperature from 135°F to 70°F within 2 hours and from 70°F to 41°F or colder within an additional 4 hours
  • CCP: Hold BBQ Pork in refrigerator at 41°F or lower.
  • CCP: Reheat BBQ Pork to internal temperature of 165°F or higher for at least 15 minutes.

Kid Rating

Five-fork kid rating.

Culinary Center

Centralia Elementary School District

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Monday, June 12, 2023
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