Pork Carnitas

Portion Size: 3 oz. boneless, divided onto 2 tortillas (2 starches)

Ingredients:     Yields: 8 servings

2 ½ lbs. boneless pork shoulder, cut into bite size piecesTrim 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 powderOr 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) 
For gluten free (GF): Use GF all-purpose flour, GF tortillas and GF chicken broth.  Always check each ingredient to be sure it is gluten free.


Steps:Directions:Critical Control Point / Quality Assurance
1Heat oven to 350 degrees 
2In a large bowl, add pork, salt, pepper and flour. Toss to coat 
3In 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. 
4Drain excess fat. 
5Return all pork to large pot and add onion, green chili, and chicken broth 

Cover and bake for 1 hour.Cook until internal temperature reaches 165° F
7Serve hot pork in warm tortillas, topped with cheese, tomatoes and optional items if desired. 

Time Temperature Sensitive foodFood safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new.  Cool

Jacqueline Larson M.S., R.D.N. and Associates