Pork Grillades State(Louisiana) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
A tender braised pork dish, often served with grits (Grits and Grillades), is a classic Southern dish served at weddings, backyard gatherings, and everything in between.
NSLP/SBP CREDITING INFORMATION:
2 oz pork with 1 oz gravy provides 2 oz eq meat/meat alternate, ⅜ cup red/orange vegetable, ⅛ cup additional vegetable.
Recipe Project Name: Fiscal Year 2021 Cohort B Team Nutrition Training Grant for School Meal Recipe Development Louisiana Department of Education, Diocese of Baton Rouge
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
No ratings yet
Add to Cookbook https://staging.theicn.org/cnrb/pdfs/state_developed_recipes/louisiana/Louisiana-Grillades-schools-50-100-servings-08-29-2024-v1.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Prep Time 30 minutes
Cook Time (Includes 8 hours for initial roast and 1 hour for reheating on day of service.) 9 hours
Total Time 9 hours 30 minutes

Ingredients
 

50 Servings

    Weight

    • 12 lb Pork leg roast, boneless, frozen
    • - - Garlic, granulated
    • - - Onion powder
    • - - Creole seasoning blend, school-made (see attached recipe)
    • - - Pepper, ground, black
    • 6 lb 5 oz Tomatoes, diced, canned, low sodium
    • 2 lb 8 oz Pepper and onion blend, frozen
    • - - Juice, apple
    • 2 ¼ oz Flour, all-purpose
    • - - Water
    • 1 lb 11 oz Tomato paste, canned, low sodium

    Measure

    • - - Pork leg roast, boneless, frozen
    • ¼ cup Garlic, granulated
    • ¼ cup Onion powder
    • 2 Tbsp Creole seasoning blend, school-made (see attached recipe)
    • 2 Tbsp Pepper, ground, black
    • About 1 No. 10 can Tomatoes, diced, canned, low sodium
    • 2 qt 2 cups Pepper and onion blend, frozen
    • 1 qt Juice, apple
    • ½ cup Flour, all-purpose
    • 1 gal 2 qt Water
    • About ¼ No. 10 can Tomato paste, canned, low sodium

    100 Servings

      Weight

      • 24 lb Pork leg roast, boneless, frozen
      • - - Garlic, granulated
      • - - Onion powder
      • - - Creole seasoning blend, school-made (see attached recipe)
      • - - Pepper, ground, black
      • 12 lb 10 oz Tomatoes, diced, canned, low sodium
      • 5 lb Pepper and onion blend, frozen
      • - - Juice, apple
      • 4 ½ oz Flour, all-purpose
      • - - Water
      • 3 lb 6 oz Tomato paste, canned, low sodium

      Measure

      • - - Pork leg roast, boneless, frozen
      • ½ cup Garlic, granulated
      • ½ cup Onion powder
      • ¼ cup Creole seasoning blend, school-made (see attached recipe)
      • ¼ cup Pepper, ground, black
      • About 2 No. 10 cans Tomatoes, diced, canned, low sodium
      • 1 gal 1 qt Pepper and onion blend, frozen
      • 2 qt Juice, apple
      • 1 cup Flour, all-purpose
      • 3 gal Water
      • About ½ No. 10 can Tomato paste, canned, low sodium

      Quantity
       

      50 Servings

        Weight

        • 12 lb Pork leg roast, boneless, frozen
        • - - Garlic, granulated
        • - - Onion powder
        • - - Creole seasoning blend, school-made (see attached recipe)
        • - - Pepper, ground, black
        • 6 lb 5 oz Tomatoes, diced, canned, low sodium
        • 2 lb 8 oz Pepper and onion blend, frozen
        • - - Juice, apple
        • 2 ¼ oz Flour, all-purpose
        • - - Water
        • 1 lb 11 oz Tomato paste, canned, low sodium

        Measure

        • - - Pork leg roast, boneless, frozen
        • ¼ cup Garlic, granulated
        • ¼ cup Onion powder
        • 2 Tbsp Creole seasoning blend, school-made (see attached recipe)
        • 2 Tbsp Pepper, ground, black
        • About 1 No. 10 can Tomatoes, diced, canned, low sodium
        • 2 qt 2 cups Pepper and onion blend, frozen
        • 1 qt Juice, apple
        • ½ cup Flour, all-purpose
        • 1 gal 2 qt Water
        • About ¼ No. 10 can Tomato paste, canned, low sodium

        100 Servings

          Weight

          • 24 lb Pork leg roast, boneless, frozen
          • - - Garlic, granulated
          • - - Onion powder
          • - - Creole seasoning blend, school-made (see attached recipe)
          • - - Pepper, ground, black
          • 12 lb 10 oz Tomatoes, diced, canned, low sodium
          • 5 lb Pepper and onion blend, frozen
          • - - Juice, apple
          • 4 ½ oz Flour, all-purpose
          • - - Water
          • 3 lb 6 oz Tomato paste, canned, low sodium

          Measure

          • - - Pork leg roast, boneless, frozen
          • ½ cup Garlic, granulated
          • ½ cup Onion powder
          • ¼ cup Creole seasoning blend, school-made (see attached recipe)
          • ¼ cup Pepper, ground, black
          • About 2 No. 10 cans Tomatoes, diced, canned, low sodium
          • 1 gal 1 qt Pepper and onion blend, frozen
          • 2 qt Juice, apple
          • 1 cup Flour, all-purpose
          • 3 gal Water
          • About ½ No. 10 can Tomato paste, canned, low sodium

          Ingredients
           

          50 Servings

            Weight

            • 12 lb Pork leg roast, boneless, frozen
            • - - Garlic, granulated
            • - - Onion powder
            • - - Creole seasoning blend, school-made (see attached recipe)
            • - - Pepper, ground, black
            • 6 lb 5 oz Tomatoes, diced, canned, low sodium
            • 2 lb 8 oz Pepper and onion blend, frozen
            • - - Juice, apple
            • 2 ¼ oz Flour, all-purpose
            • - - Water
            • 1 lb 11 oz Tomato paste, canned, low sodium

            Measure

            • - - Pork leg roast, boneless, frozen
            • ¼ cup Garlic, granulated
            • ¼ cup Onion powder
            • 2 Tbsp Creole seasoning blend, school-made (see attached recipe)
            • 2 Tbsp Pepper, ground, black
            • About 1 No. 10 can Tomatoes, diced, canned, low sodium
            • 2 qt 2 cups Pepper and onion blend, frozen
            • 1 qt Juice, apple
            • ½ cup Flour, all-purpose
            • 1 gal 2 qt Water
            • About ¼ No. 10 can Tomato paste, canned, low sodium

            100 Servings

              Weight

              • 24 lb Pork leg roast, boneless, frozen
              • - - Garlic, granulated
              • - - Onion powder
              • - - Creole seasoning blend, school-made (see attached recipe)
              • - - Pepper, ground, black
              • 12 lb 10 oz Tomatoes, diced, canned, low sodium
              • 5 lb Pepper and onion blend, frozen
              • - - Juice, apple
              • 4 ½ oz Flour, all-purpose
              • - - Water
              • 3 lb 6 oz Tomato paste, canned, low sodium

              Measure

              • - - Pork leg roast, boneless, frozen
              • ½ cup Garlic, granulated
              • ½ cup Onion powder
              • ¼ cup Creole seasoning blend, school-made (see attached recipe)
              • ¼ cup Pepper, ground, black
              • About 2 No. 10 cans Tomatoes, diced, canned, low sodium
              • 1 gal 1 qt Pepper and onion blend, frozen
              • 2 qt Juice, apple
              • 1 cup Flour, all-purpose
              • 3 gal Water
              • About ½ No. 10 can Tomato paste, canned, low sodium

              Quantity
               

              50 Servings

                Weight

                • 12 lb Pork leg roast, boneless, frozen
                • - - Garlic, granulated
                • - - Onion powder
                • - - Creole seasoning blend, school-made (see attached recipe)
                • - - Pepper, ground, black
                • 6 lb 5 oz Tomatoes, diced, canned, low sodium
                • 2 lb 8 oz Pepper and onion blend, frozen
                • - - Juice, apple
                • 2 ¼ oz Flour, all-purpose
                • - - Water
                • 1 lb 11 oz Tomato paste, canned, low sodium

                Measure

                • - - Pork leg roast, boneless, frozen
                • ¼ cup Garlic, granulated
                • ¼ cup Onion powder
                • 2 Tbsp Creole seasoning blend, school-made (see attached recipe)
                • 2 Tbsp Pepper, ground, black
                • About 1 No. 10 can Tomatoes, diced, canned, low sodium
                • 2 qt 2 cups Pepper and onion blend, frozen
                • 1 qt Juice, apple
                • ½ cup Flour, all-purpose
                • 1 gal 2 qt Water
                • About ¼ No. 10 can Tomato paste, canned, low sodium

                100 Servings

                  Weight

                  • 24 lb Pork leg roast, boneless, frozen
                  • - - Garlic, granulated
                  • - - Onion powder
                  • - - Creole seasoning blend, school-made (see attached recipe)
                  • - - Pepper, ground, black
                  • 12 lb 10 oz Tomatoes, diced, canned, low sodium
                  • 5 lb Pepper and onion blend, frozen
                  • - - Juice, apple
                  • 4 ½ oz Flour, all-purpose
                  • - - Water
                  • 3 lb 6 oz Tomato paste, canned, low sodium

                  Measure

                  • - - Pork leg roast, boneless, frozen
                  • ½ cup Garlic, granulated
                  • ½ cup Onion powder
                  • ¼ cup Creole seasoning blend, school-made (see attached recipe)
                  • ¼ cup Pepper, ground, black
                  • About 2 No. 10 cans Tomatoes, diced, canned, low sodium
                  • 1 gal 1 qt Pepper and onion blend, frozen
                  • 2 qt Juice, apple
                  • 1 cup Flour, all-purpose
                  • 3 gal Water
                  • About ½ No. 10 can Tomato paste, canned, low sodium
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 12 lb Pork leg roast, boneless, frozen
                    • - - Garlic, granulated
                    • - - Onion powder
                    • - - Creole seasoning blend, school-made (see attached recipe)
                    • - - Pepper, ground, black
                    • 6 lb 5 oz Tomatoes, diced, canned, low sodium
                    • 2 lb 8 oz Pepper and onion blend, frozen
                    • - - Juice, apple
                    • 2 ¼ oz Flour, all-purpose
                    • - - Water
                    • 1 lb 11 oz Tomato paste, canned, low sodium

                    Measure

                    • - - Pork leg roast, boneless, frozen
                    • ¼ cup Garlic, granulated
                    • ¼ cup Onion powder
                    • 2 Tbsp Creole seasoning blend, school-made (see attached recipe)
                    • 2 Tbsp Pepper, ground, black
                    • About 1 No. 10 can Tomatoes, diced, canned, low sodium
                    • 2 qt 2 cups Pepper and onion blend, frozen
                    • 1 qt Juice, apple
                    • ½ cup Flour, all-purpose
                    • 1 gal 2 qt Water
                    • About ¼ No. 10 can Tomato paste, canned, low sodium

                    100 Servings

                      Weight

                      • 24 lb Pork leg roast, boneless, frozen
                      • - - Garlic, granulated
                      • - - Onion powder
                      • - - Creole seasoning blend, school-made (see attached recipe)
                      • - - Pepper, ground, black
                      • 12 lb 10 oz Tomatoes, diced, canned, low sodium
                      • 5 lb Pepper and onion blend, frozen
                      • - - Juice, apple
                      • 4 ½ oz Flour, all-purpose
                      • - - Water
                      • 3 lb 6 oz Tomato paste, canned, low sodium

                      Measure

                      • - - Pork leg roast, boneless, frozen
                      • ½ cup Garlic, granulated
                      • ½ cup Onion powder
                      • ¼ cup Creole seasoning blend, school-made (see attached recipe)
                      • ¼ cup Pepper, ground, black
                      • About 2 No. 10 cans Tomatoes, diced, canned, low sodium
                      • 1 gal 1 qt Pepper and onion blend, frozen
                      • 2 qt Juice, apple
                      • 1 cup Flour, all-purpose
                      • 3 gal Water
                      • About ½ No. 10 can Tomato paste, canned, low sodium

                      Quantity
                       

                      50 Servings

                        Weight

                        • 12 lb Pork leg roast, boneless, frozen
                        • - - Garlic, granulated
                        • - - Onion powder
                        • - - Creole seasoning blend, school-made (see attached recipe)
                        • - - Pepper, ground, black
                        • 6 lb 5 oz Tomatoes, diced, canned, low sodium
                        • 2 lb 8 oz Pepper and onion blend, frozen
                        • - - Juice, apple
                        • 2 ¼ oz Flour, all-purpose
                        • - - Water
                        • 1 lb 11 oz Tomato paste, canned, low sodium

                        Measure

                        • - - Pork leg roast, boneless, frozen
                        • ¼ cup Garlic, granulated
                        • ¼ cup Onion powder
                        • 2 Tbsp Creole seasoning blend, school-made (see attached recipe)
                        • 2 Tbsp Pepper, ground, black
                        • About 1 No. 10 can Tomatoes, diced, canned, low sodium
                        • 2 qt 2 cups Pepper and onion blend, frozen
                        • 1 qt Juice, apple
                        • ½ cup Flour, all-purpose
                        • 1 gal 2 qt Water
                        • About ¼ No. 10 can Tomato paste, canned, low sodium

                        100 Servings

                          Weight

                          • 24 lb Pork leg roast, boneless, frozen
                          • - - Garlic, granulated
                          • - - Onion powder
                          • - - Creole seasoning blend, school-made (see attached recipe)
                          • - - Pepper, ground, black
                          • 12 lb 10 oz Tomatoes, diced, canned, low sodium
                          • 5 lb Pepper and onion blend, frozen
                          • - - Juice, apple
                          • 4 ½ oz Flour, all-purpose
                          • - - Water
                          • 3 lb 6 oz Tomato paste, canned, low sodium

                          Measure

                          • - - Pork leg roast, boneless, frozen
                          • ½ cup Garlic, granulated
                          • ½ cup Onion powder
                          • ¼ cup Creole seasoning blend, school-made (see attached recipe)
                          • ¼ cup Pepper, ground, black
                          • About 2 No. 10 cans Tomatoes, diced, canned, low sodium
                          • 1 gal 1 qt Pepper and onion blend, frozen
                          • 2 qt Juice, apple
                          • 1 cup Flour, all-purpose
                          • 3 gal Water
                          • About ½ No. 10 can Tomato paste, canned, low sodium
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 12 lb Pork leg roast, boneless, frozen
                            • - - Garlic, granulated
                            • - - Onion powder
                            • - - Creole seasoning blend, school-made (see attached recipe)
                            • - - Pepper, ground, black
                            • 6 lb 5 oz Tomatoes, diced, canned, low sodium
                            • 2 lb 8 oz Pepper and onion blend, frozen
                            • - - Juice, apple
                            • 2 ¼ oz Flour, all-purpose
                            • - - Water
                            • 1 lb 11 oz Tomato paste, canned, low sodium

                            Measure

                            • - - Pork leg roast, boneless, frozen
                            • ¼ cup Garlic, granulated
                            • ¼ cup Onion powder
                            • 2 Tbsp Creole seasoning blend, school-made (see attached recipe)
                            • 2 Tbsp Pepper, ground, black
                            • About 1 No. 10 can Tomatoes, diced, canned, low sodium
                            • 2 qt 2 cups Pepper and onion blend, frozen
                            • 1 qt Juice, apple
                            • ½ cup Flour, all-purpose
                            • 1 gal 2 qt Water
                            • About ¼ No. 10 can Tomato paste, canned, low sodium

                            100 Servings

                              Weight

                              • 24 lb Pork leg roast, boneless, frozen
                              • - - Garlic, granulated
                              • - - Onion powder
                              • - - Creole seasoning blend, school-made (see attached recipe)
                              • - - Pepper, ground, black
                              • 12 lb 10 oz Tomatoes, diced, canned, low sodium
                              • 5 lb Pepper and onion blend, frozen
                              • - - Juice, apple
                              • 4 ½ oz Flour, all-purpose
                              • - - Water
                              • 3 lb 6 oz Tomato paste, canned, low sodium

                              Measure

                              • - - Pork leg roast, boneless, frozen
                              • ½ cup Garlic, granulated
                              • ½ cup Onion powder
                              • ¼ cup Creole seasoning blend, school-made (see attached recipe)
                              • ¼ cup Pepper, ground, black
                              • About 2 No. 10 cans Tomatoes, diced, canned, low sodium
                              • 1 gal 1 qt Pepper and onion blend, frozen
                              • 2 qt Juice, apple
                              • 1 cup Flour, all-purpose
                              • 3 gal Water
                              • About ½ No. 10 can Tomato paste, canned, low sodium

                              Quantity
                               

                              50 Servings

                                Weight

                                • 12 lb Pork leg roast, boneless, frozen
                                • - - Garlic, granulated
                                • - - Onion powder
                                • - - Creole seasoning blend, school-made (see attached recipe)
                                • - - Pepper, ground, black
                                • 6 lb 5 oz Tomatoes, diced, canned, low sodium
                                • 2 lb 8 oz Pepper and onion blend, frozen
                                • - - Juice, apple
                                • 2 ¼ oz Flour, all-purpose
                                • - - Water
                                • 1 lb 11 oz Tomato paste, canned, low sodium

                                Measure

                                • - - Pork leg roast, boneless, frozen
                                • ¼ cup Garlic, granulated
                                • ¼ cup Onion powder
                                • 2 Tbsp Creole seasoning blend, school-made (see attached recipe)
                                • 2 Tbsp Pepper, ground, black
                                • About 1 No. 10 can Tomatoes, diced, canned, low sodium
                                • 2 qt 2 cups Pepper and onion blend, frozen
                                • 1 qt Juice, apple
                                • ½ cup Flour, all-purpose
                                • 1 gal 2 qt Water
                                • About ¼ No. 10 can Tomato paste, canned, low sodium

                                100 Servings

                                  Weight

                                  • 24 lb Pork leg roast, boneless, frozen
                                  • - - Garlic, granulated
                                  • - - Onion powder
                                  • - - Creole seasoning blend, school-made (see attached recipe)
                                  • - - Pepper, ground, black
                                  • 12 lb 10 oz Tomatoes, diced, canned, low sodium
                                  • 5 lb Pepper and onion blend, frozen
                                  • - - Juice, apple
                                  • 4 ½ oz Flour, all-purpose
                                  • - - Water
                                  • 3 lb 6 oz Tomato paste, canned, low sodium

                                  Measure

                                  • - - Pork leg roast, boneless, frozen
                                  • ½ cup Garlic, granulated
                                  • ½ cup Onion powder
                                  • ¼ cup Creole seasoning blend, school-made (see attached recipe)
                                  • ¼ cup Pepper, ground, black
                                  • About 2 No. 10 cans Tomatoes, diced, canned, low sodium
                                  • 1 gal 1 qt Pepper and onion blend, frozen
                                  • 2 qt Juice, apple
                                  • 1 cup Flour, all-purpose
                                  • 3 gal Water
                                  • About ½ No. 10 can Tomato paste, canned, low sodium
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 12 lb Pork leg roast, boneless, frozen
                                    • - - Garlic, granulated
                                    • - - Onion powder
                                    • - - Creole seasoning blend, school-made (see attached recipe)
                                    • - - Pepper, ground, black
                                    • 6 lb 5 oz Tomatoes, diced, canned, low sodium
                                    • 2 lb 8 oz Pepper and onion blend, frozen
                                    • - - Juice, apple
                                    • 2 ¼ oz Flour, all-purpose
                                    • - - Water
                                    • 1 lb 11 oz Tomato paste, canned, low sodium

                                    Measure

                                    • - - Pork leg roast, boneless, frozen
                                    • ¼ cup Garlic, granulated
                                    • ¼ cup Onion powder
                                    • 2 Tbsp Creole seasoning blend, school-made (see attached recipe)
                                    • 2 Tbsp Pepper, ground, black
                                    • About 1 No. 10 can Tomatoes, diced, canned, low sodium
                                    • 2 qt 2 cups Pepper and onion blend, frozen
                                    • 1 qt Juice, apple
                                    • ½ cup Flour, all-purpose
                                    • 1 gal 2 qt Water
                                    • About ¼ No. 10 can Tomato paste, canned, low sodium

                                    100 Servings

                                      Weight

                                      • 24 lb Pork leg roast, boneless, frozen
                                      • - - Garlic, granulated
                                      • - - Onion powder
                                      • - - Creole seasoning blend, school-made (see attached recipe)
                                      • - - Pepper, ground, black
                                      • 12 lb 10 oz Tomatoes, diced, canned, low sodium
                                      • 5 lb Pepper and onion blend, frozen
                                      • - - Juice, apple
                                      • 4 ½ oz Flour, all-purpose
                                      • - - Water
                                      • 3 lb 6 oz Tomato paste, canned, low sodium

                                      Measure

                                      • - - Pork leg roast, boneless, frozen
                                      • ½ cup Garlic, granulated
                                      • ½ cup Onion powder
                                      • ¼ cup Creole seasoning blend, school-made (see attached recipe)
                                      • ¼ cup Pepper, ground, black
                                      • About 2 No. 10 cans Tomatoes, diced, canned, low sodium
                                      • 1 gal 1 qt Pepper and onion blend, frozen
                                      • 2 qt Juice, apple
                                      • 1 cup Flour, all-purpose
                                      • 3 gal Water
                                      • About ½ No. 10 can Tomato paste, canned, low sodium

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 12 lb Pork leg roast, boneless, frozen
                                        • - - Garlic, granulated
                                        • - - Onion powder
                                        • - - Creole seasoning blend, school-made (see attached recipe)
                                        • - - Pepper, ground, black
                                        • 6 lb 5 oz Tomatoes, diced, canned, low sodium
                                        • 2 lb 8 oz Pepper and onion blend, frozen
                                        • - - Juice, apple
                                        • 2 ¼ oz Flour, all-purpose
                                        • - - Water
                                        • 1 lb 11 oz Tomato paste, canned, low sodium

                                        Measure

                                        • - - Pork leg roast, boneless, frozen
                                        • ¼ cup Garlic, granulated
                                        • ¼ cup Onion powder
                                        • 2 Tbsp Creole seasoning blend, school-made (see attached recipe)
                                        • 2 Tbsp Pepper, ground, black
                                        • About 1 No. 10 can Tomatoes, diced, canned, low sodium
                                        • 2 qt 2 cups Pepper and onion blend, frozen
                                        • 1 qt Juice, apple
                                        • ½ cup Flour, all-purpose
                                        • 1 gal 2 qt Water
                                        • About ¼ No. 10 can Tomato paste, canned, low sodium

                                        100 Servings

                                          Weight

                                          • 24 lb Pork leg roast, boneless, frozen
                                          • - - Garlic, granulated
                                          • - - Onion powder
                                          • - - Creole seasoning blend, school-made (see attached recipe)
                                          • - - Pepper, ground, black
                                          • 12 lb 10 oz Tomatoes, diced, canned, low sodium
                                          • 5 lb Pepper and onion blend, frozen
                                          • - - Juice, apple
                                          • 4 ½ oz Flour, all-purpose
                                          • - - Water
                                          • 3 lb 6 oz Tomato paste, canned, low sodium

                                          Measure

                                          • - - Pork leg roast, boneless, frozen
                                          • ½ cup Garlic, granulated
                                          • ½ cup Onion powder
                                          • ¼ cup Creole seasoning blend, school-made (see attached recipe)
                                          • ¼ cup Pepper, ground, black
                                          • About 2 No. 10 cans Tomatoes, diced, canned, low sodium
                                          • 1 gal 1 qt Pepper and onion blend, frozen
                                          • 2 qt Juice, apple
                                          • 1 cup Flour, all-purpose
                                          • 3 gal Water
                                          • About ½ No. 10 can Tomato paste, canned, low sodium
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Thaw pork under refrigeration 24-48 hours in advance.
                                            Critical Control Point: Hold at or below 41 °F.
                                          • Preheat oven to 375 °F.
                                          • In a mixing bowl, combine granulated garlic, onion powder, Creole seasoning, and black pepper.
                                          • Rub the seasoning blend into the pork roast.
                                            Critical Control Point: Hold at or below 41 °F.
                                          • For every 50 servings, spray a 6-inch-deep full-size pan with pan release.
                                          • Add 1 No. 10 can of diced tomatoes, 2 lb 8 oz pepper and onion blend, and 1 qt apple juice to the bottom of each pan. Gently mix to combine.
                                          • Place the seasoned pork roast on top of the tomato mixture. Tent pans with foil.
                                          • Bake, covered, for 2 hours.
                                          • Lower the oven temperature to 300 °F and remove cover. Continue to cook for approximately 3 ½ - 4 hours until the roast becomes very tender when pierced with a paring knife. When very tender, the internal temperature should reach between 165 °F and 180 °F. For desired quality, the roast will exceed the 145 °F minimum safe internal cooking temperature (CCP).
                                            Critical Control Point: Heat to 145 °F or higher for at least 4 minutes.
                                          • Remove pork roast from oven. Cool using the two-stage cooling method.
                                            Critical Control Point: Cool to 70 °F within two hours and to 41 °F or below within four hours.
                                          • When the roast has properly cooled, cover and store overnight in the refrigerator.
                                            Critical Control Point: Hold at or below 41 °F.
                                          • The following day, preheat oven to 350 °F.
                                          • Remove the pork roast from the pans. Do not discard solids or liquid left in the pan; they will be used to make the gravy.
                                          • Slice the pork into approximately 2 oz portions. Verify weight using a portion scale. Shingle the sliced pork into two clean 2-inch-deep full-size pans. Cover pans with foil.
                                          • Bake pork, covered, until fully reheated, approximately 20-25 minutes.
                                            Critical Control Point: Reheat to a minimum of 165 °F for 15 seconds. Hold for hot service at 135 °F or higher.
                                          • While the pork is reheating, prepare the gravy.
                                          • Transfer the vegetables and juices from the pork roasting pans to a tilt skillet/braiser. Dust with flour and stir to combine well. Heat over medium high heat, bringing mixture to a simmer.
                                          • Simmer the gravy until it thickens slightly, approximately 10-15 minutes.
                                          • Add the water and tomato paste; stir well to combine. When gravy has thickened, ladle 1 qt over each pan of sliced pork roast.
                                            Critical Control Point: Heat to 135 °F or higher for at least 15 seconds. Hold for hot service at 135 °F or higher.
                                          • Serve the remaining gravy on the side.
                                          • Serve one 2 oz portion sliced pork topped with approximately 1 oz gravy using a 1 oz ladle.

                                          Nutrition INFORMATION

                                          Pork Grillades State(Louisiana) Child Nutrition Agency Developed Recipe for Schools
                                          Amount Per Serving
                                           
                                          2 oz pork and 1 oz gravy
                                          Calories
                                          184
                                          Total Fat
                                           
                                          7.66
                                          g
                                          12
                                          %
                                          Saturated Fat
                                           
                                          2.62
                                          g
                                          16
                                          %
                                          Cholesterol
                                           
                                          52
                                          mg
                                          17
                                          %
                                          Sodium
                                           
                                          70
                                          mg
                                          3
                                          %
                                          Total Carbohydrate
                                           
                                          12
                                          g
                                          4
                                          %
                                          Dietary Fiber
                                           
                                          1.6
                                          g
                                          7
                                          %
                                          Total Sugars
                                           
                                          4.4
                                          g
                                          5
                                          %
                                          Added Sugars included
                                           
                                          10000
                                          g
                                          Protein
                                           
                                          16
                                          g
                                          32
                                          %
                                          Vitamin A
                                           
                                          561
                                          mcg RAE
                                          Vitamin C
                                           
                                          22
                                          mg
                                          27
                                          %
                                          Vitamin D
                                           
                                          10000
                                          IU
                                          66667
                                          %
                                          Calcium
                                           
                                          26.4
                                          mg
                                          3
                                          %
                                          Iron
                                           
                                          1.47
                                          mg
                                          8
                                          %
                                          Potassium
                                           
                                          10000
                                          mg
                                          286
                                          %
                                          N/A=data not available
                                          *Marketing Guide

                                          Notes

                                          Suggest serving with grits.
                                          Optional ingredients are not included in the recipe nutrient analysis. Addition of optional ingredients may change crediting and/or nutrition information.
                                          The food safety temperatures are based on the FDA Food Code. Some information included in this guide may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
                                          Cooking Process #3: Complex

                                          Creole Seasoning Blend

                                          Makes about 12 oz (2 ½ cups 2 Tbsp)
                                          Garlic, granulated ½ cup
                                          Paprika ½ cup
                                          Smoked Paprika ½ cup
                                          Chili Powder ¼ cup
                                          Black Pepper, ground ¼ cup
                                          Cayenne Pepper 2 Tbsp 2 tsp
                                          Onion Powder 2 Tbsp
                                          Celery Salt 1 Tbsp 1 tsp
                                          Dry Mustard 1 Tbsp 1 tsp
                                          Thyme Leaves, dried 1 Tbsp 1 tsp
                                          Oregano Leaves, dried 1 Tbsp
                                          Critical Control Point: No bare hand contact with ready to eat food.
                                          1. Whisk all ingredients together in a large bowl.
                                          2. Transfer to a plastic seasoning container and store in a cool, dry location until ready to use.
                                          Note: Be sure to use granulated garlic, not garlic powder, to make sure product will sprinkle freely.
                                          Yield / Volume
                                          50 Servings:
                                          Gravy: About 6 lb/3 qt
                                          Pork: About 6 lb 4 oz
                                          100 Servings:
                                          Gravy: About 12 lb/1 gal 2 qt
                                          Pork: About 12 lb 8 oz