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Pork Carnitas

Yield: 23


INGREDIENTS

1 tbsp.

Cumin

5.0 lbs.

2 oz.

Lime Juice

1 tbsp.

Minced or Diced Garlic

1/4 cup

Onion Yellow (Sliced)

4 oz.

Orange Juice

1 tbsp.

Oregano

1/2 tbsp.

Pepper

1 tbsp.

Salt

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PREPARATION

Prep Time: 60 min.

For best results, thaw Sous Vide Pork in cooler (less than 40°F) for 48 - 72 hours.

 

From thawed state (oven method)

  1. Remove content of the bag (meat and juices) and place in a SS pan insert. Evenly break up the Sous Vide Pork to ensure proper mixing. Using gloved hands shred the pork into smaller pieces.
  2. Add garlic, orange juice, cumin, oregano, salt, pepper and sliced onions with the pork and mix well. Cover and place in a 350°F oven.
  3. Cook for approximately 30 - 45 minutes to an internal temperature of 165°F for 15 seconds (HACCP).
  4. Remove from oven and finish pork carnitas meat by adding lime juice to shredded pork and place in a holding cabinet covered until service. (Hold at 145°F or higher – HACCP)

*Note - Cooking times may vary with equipment 

Portion/serve: 3.45 oz. (by weight) = 2.0 oz. M/MA

Serving suggestions:

  1. Serve as part of a taco, a burrito, and/or as part of a quesadilla.
  2. Serve over rice for a pork carnitas rice bowl.

 

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.




NUTRITIONAL INFORMATION

Pork Carnitas Nutrition Label