Pulled Pork & Perogies Casserole - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

350 g/12.3 oz

Ingredients

	Metric	Imperial
Schneiders Pulled Pork, Cooked	1.12 Kg	2.46 Lbs
Potato and Cheese Perogies, prepared, frozen	3 Kg	6.6 Lbs
Water (absorbed into perogies during cooking)	4 L	5 Quarts
Canola Oil	30 mL	2 Tbsp
Onions, diced, frozen	140 g	4.9 oz
Sauerkraut, prepared, drained	140 g	4.9 oz
Green Onions	60 g	2 oz
Black Pepper	30 mL	2 Tbsp
Mozzarella Cheese, shredded	500 mL	2.2 cups

Two days before, thaw cooked pulled pork in the refrigerator at 40'F/4'C or lower.
Preheat convection or combi oven to roast at 375 F. In a large pot, bring water to a boil. Season with salt when boiling. Add the frozen perogies and boil for 10-12 minutes or until they float. Drain the water and reserve the perogies.
In a large fry pan over medium heat, saute the onions with canola oil for 5-7 minutes to release the water and caramelize the natural sugars within. Season with black pepper and reserve.
In a 2" deep parchment lined insert pan, sprinkle 1/2 the sauerkraut on the bottom of the pan. Cover the sauerkraut with a layer of perogies. Sprinkle on the sauteed onions, pulled pork, green onions and the remainder of the sauerkraut. Bake in the oven at 375 F for 12-17 minutes, depending on the heat of the oven. Ensure the pork reaches an internal temperature of 165 F (74 C) for a minimum of 15 seconds.
Remove the casserole from the oven and sprinkle the mozzarella cheese over the mixture and melt in the oven for 3-5 more minutes until the cheese is bubbly and light brown.
When serving, ensure a full serving of the dish is plated so the taste of all of the different ingredients and layers in the dish are noted. .

Garnish with sour cream and chopped green onions (nutritional analysis not included)