Barbecue Pork and Potato Stack
Yield; 24 servings.
3 qt. water, boiling 1 carton Classic Casserole®
Scalloped Potatoes O'Brien Style 1 qt. barbecue sauce 6 lb. pulled pork 5 qt. coleslaw, coarsely shredded, commercially prepared 2 Tbsp. Southwest seasoning
Preheat oven to 400°F (350°F convection). Pour boiling water into large bowl. Add 2 seasoning packets and potatoes. Blend well.
Add next 2 ingredients; mix well. Pour into full-size steamtable pan. 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. In large bowl, combine coleslaw with seasoning. Reserve.
For each serving: Cut pan 4 x 6 into 24 11-oz. servings. Top each serving with 3 oz. coleslaw. Drizzle with barbecue sauce.
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