Pork Review

[Admin]

Ordering:

From a reliable source, US Foods or Reinhart
Order 2-3 days in advance to use correct slack and thaw

Receiving:

Verify case weights with invoice
Rotate FIFO and in cooler 32°F-40°F

Slacking:

Break out on sheet trays and thaw on speed racks
Allow 48 hours to completely thaw

Seasoning:

All pork should be completely thawed before seasoning
Drain excess moisture from pork
Rub pork with Rib Rub, approximately 1 cup per pork butt
Season using “Wet Hand-Dry Hand” method

Smoking:

Place 12-14 lbs. Of hickory wood in fire box
Place pork on rack, fat side up
Set smoker for 225 F. for approximately 10-12 hours
Set a designated timer and fill out Cook of Board with required information
Manager performs a F.A.T. Test in smoke phase
Smoke pork to a minimum internal tempertaure of 185 F

Cooling:

Place pork on uncovered sheet trays to cool under refrigeration
Maximum 4 pork butts per sheet tray
Pork must be cooled to 70 F. in 2 hours and 40 F. in 4 hours
When pork reaches 40 F. split in half lengthwise, wrap and label with item,
date of smoking and Manager's initials

Reheating:

Reheat pork to 165 F.
Place in Cres Cor that is set at 250 F. for approximately 2 hours
Label with 4 hour DOA time

Holding:

Pork may be held wrapped in the hot holding unit at 170 F.
Pork may be held on the line in a perforated pan, above Au Jus during meal periods

Chopping:

Remove visible fat from pork
Weight out proper portion
Chop into 1/2” chunks using a chef knife with chopping handle
Mix exterior bark with interior meat for correct flavor profile
Toss in Meat Sauce