Pork Carnitas

Recipy Name:
Pork Carnitas
Recipy Category:
Dinner Entrée
Portion Size:
3 oz. boneless, divided onto 2 tortillas
Ingredients Notes:
2 ½ lbs boneless pork shoulder, cut into bite size pieces Trim all visible fat. Cut across the grain into thin bite size pieces
1 teaspoon salt
½ teaspoon black pepper
¼ cup all purpose flour
¼ cup oil
1 large sweet onion, cut into thin silvers
1 4 oz. can diced green chilies, un drained
1 teaspoon garlic powder Or use 2 cloves, minced
1 cup chicken broth
16 flour or corn tortillas
1 cup shredded cheddar cheese
1 cup fresh diced tomatoes Or sub. Salsa
½ cup sour cream (optional)
Fresh cilantro chopped (optional)
1 large avocado, (optional)
Steps: Directions: Critical Control Point / Quality Assurance
1 Heat oven to 350 degrees
2 In a large bowl, add pork, salt, pepper and flour. Toss to coat
3 In a large pot add ½ of the oil and heat to medium high heat. Add ½ of the meat and cook until browned, stirring often. Remove pork and repeat with remaining pork.
4 Drain excess fat.
5 Return all pork to large pot and add onion, green chili, and chicken broth
6 Cover and bake for 1 hour. Cook until internal temperature reaches 145 degrees with a 3-minute rest.
7 Serve pork in tortillas, topped with cheese, tomatoes and optional items if desired
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140 degrees F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41 degrees F. Follow proper cooling procedures. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds.