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

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.
Prep Time30 minutes
Cook Time (Includes 8 hours for initial roast and 1 hour for reheating on day of service.)9 hours
Total Time9 hours 30 minutes
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Meats, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Summer, Fall, Spring, Winter
Multicultural Region: North America
Calories: 184

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

      -

      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

          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.

          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.

          Nutrition

          Serving: 2oz pork and 1 oz gravy | Calories: 184 | Total Carbohydrate: 12g | Protein: 16g | Total Fat: 7.66g | Saturated Fat: 2.62g | Cholesterol: 52mg | Sodium: 70mg | Potassium: 10000mg | Dietary Fiber: 1.6g | Total Sugars: 4.4g | Vitamin C: 22mg | Vitamin D: 10000IU | Calcium: 26.4mg | Iron: 1.47mg | Added Sugars included: 10000g | Vitamin A: 561mcg RAE