Ingredients
| BBQ pulled pork(Serving is 3 oz. – 2 m/ma) | 18⅜ pound |
| Pineapple Corn Rice(linked recipe) | 100 cups |
| Veggie Pinto Beans(linked recipe) | 25 cups |
| BBQ sauce | 6 cups |
| Cilantro, chopped | 6 cups |
| Scallions, chopped | 3 cups |
Instructions
- Thaw BBQ pulled pork 2 days prior to service.
- Place pork into 4-inch hotel pan.
- Cover with foil and heat in oven at 350° F for 20 to 27 minutes or until internal temperature reaches 155° F for 15 seconds.
- NOTE: stir midway through cooking.Hold hot for assembly.
Assembly:
- Portion 1 cup of rice in the bottom of the bowl. Top with ¼ cup pinto beans and 3 ounces of BBQ pulled pork.
- Garnish with a drizzle of BBQ sauce, chopped cilantro and chopped scallions.