Barbecue Pork and Potato Stack
Succulent pulled pork flavor with barbeque sauce partnered with Classic Casserole® Scalloped Potatoes O’Brien Style, delivers a bold take on familiar Southern favorites.
Serving size: 11 oz. potato/barbecue sauce/pork mixture, 3 oz. coleslaw
Instructions
| Ingredient | Quantity | Instructions |
|---|---|---|
| Preheat oven to 400° F (350° F convection). | ||
| Water, boiling | 3 qt. | Pour boiling water into large bowl. Add 2 seasoning packets and potatoes; blend well. |
| Classic Casserole® Scalloped Potatoes O'Brien Style | 1 carton | |
| Barbecue sauce | 1 qt. | Add next 2 ingredients; mix well. Pour into full-size steamtable pan. |
| Pork, pulled | 6 lb. | |
| Cover pan with foil (to keep sugars from burning). Bake in conventional oven for 45 minutes. Uncover and return to oven for an additional 15 minutes. | ||
| Coleslaw, coarsely shredded, commercially prepared | 5 qt. | In large bowl, combine coleslaw with seasoning; reserve. |
| Southwest seasoning | 2 tbsp. | For each serving: Cut pan 4 by 6 into 24 11-oz. servings. Top each serving with 3 oz. coleslaw. Drizzle with barbecue sauce. |
| More Ideas to Build On
• Create menu variety by using other meats such as pulled roasted chicken or chopped smoked beef. An ideal use for leftover roasted chicken or beef. • Serve as a side to any barbecue combination plate or barbecue-themed banquet. • Serve coleslaw in a red cabbage cup alongside the barbecue pork and potato stack. |
Nutritional Information Per Serving
| Calories — 666 KCAL | Protein — 34.4 g | Fat — 28.2 g |
| Carbs — 66.7 g | Iron — 2.8 mg | Sodium — 2248 mg |
| Potassium — 160 mg | Zinc — 0.17 mg | Vitamin A — 857 IU |
| Riboflavin — 0.05 mg | Niacin — 0.2 mg | Calcium — 93 mg |
| Cholesterol — 110 mg | Vitamin B6 — 107 mcg | Vitamin B12 — 0.02 mcg |
| Thiamine — 0.06 mg |