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Employees must wash hands and put gloves on prior to working with any ready to eat foods.
Revised 7/23/2025. Print 4 per page Scale 140
Set Up
Gather a stock pot and a bag of pork.
Inspect the bag of pork to make sure there aren't any holes.
Cold Water
Fill the stock pot approximately halfway full with cold water.
Hot water can make the bags burst.
Add Bag of Pork
Add the bag of pork to the cold water and set the burner to medium low heat.
High heat can make the bags burst.
Heat to Temp
Rotating the bag every 15 mins, heat the bag of pork to 165°.
Shred the Pork
Use a bag cutter to open the bag of pork in a 1/3 pan. Then use tongs to shred the pork.
Make sure to remove any large pieces of fat.
Pan Up
Divide the pork evenly into (2) 1/6 pans.
Place in the hot table for service, or wrap with plastic and store in the hot box for later use.
Remember to use FIFO when placing in hot box.
CLMO
Best practice CLMO
(Cook Less More Often)
Cook only enough to get though the service period, to keep the product as fresh as possible for the customers.
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