Pork Carnitas
Portion Size: 3 oz. boneless, divided onto 2 tortillas (2 starches)
Ingredients: Yields: 8 servings
| 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, undrained | |
| 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) |
Directions:
| 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 165° F |
| 7 | Serve hot pork in warm 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° F. Do not mix old product with new. Cool
Posted in Pork Dinner Recipes
