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Recipe for Carnitas Tacos

Carnitas tacos recipe with pork marinated in chipotle spices developed by the California Culinary Centers for school food service and menu planning.

Carnitas tacos

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Yields 46 Servings

This recipe yields 46 tacos filled with ⅜ cup or one number 10 scoop of shredded pork: one taco per serving.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 7 pounds and 8 ounces pork leg (fresh ham), fresh or frozen, roast without bone practically free of fat (U.S. Department of Agriculture [USDA] food item)
  • 1 large plastic cook-in bag liner
  • 1 tablespoon granulated garlic
  • 1 tablespoon table salt
  • 1½ teaspoons ground black pepper
  • 1½ teaspoons paprika
  • 1½ teaspoons chipotle powder
  • 1½ teaspoons onion powder
  • 1 cup water
  • ¼ cup Worcestershire sauce
  • 46–1 ounce, 6 inch, whole grain-rich tortillas (USDA food item)

Directions

  1. Thaw roast in refrigerator one or two days in advance. Critical Control Point (CCP): Thaw roast in refrigerator at 41°F or lower for 48 hours.
  2. Cut thawed roast into 3 inch pieces.
  3. Line 12 inch by 20 inch by 2½ inch pan with plastic cook-in bag liner. Place pork pieces into pan with liner.
  4. Combine garlic, salt, pepper, paprika, chipotle powder, and onion powder in large mixing bowl.
  5. Sprinkle seasoning mixture over pork chunks and massage spices into pork.
  6. Add water and Worcestershire sauce to bag with pork.
  7. Fold bag over to close. Cover with foil to seal well.
  8. Marinate pork in refrigerator overnight. CCP: Hold at pork 41°F or below.
  9. Cook in convection oven at 375°F for two hours.
  10. Lower heat to 275°F and cook one more hour.
  11. Remove pork from oven. Let rest 20 minutes.
  12. Open bag and using a metal spatula, break apart meat pieces into smaller pieces or shreds while meat is still hot.
  13. To serve immediately: Place one number 10 scoop or ⅜ cup or 2.5 ounces of pork on top of a corn tortilla.
  14. To hold and reheat for service: Transfer pork from plastic bags into sealable containers and place in refrigerator. CCP: If pork held for next day service, reduce temperature from 135°F to 70°F within two hours and from 70°F to 41°F or colder within an additional four hours.
  15. To reheat: Place pork in 12 inch by 20 inch by 2½ inch hotel pan for 46 servings. CCP: Reheat pork to at least 165°F for 15 seconds for service.

Nutritional Analysis

  • Calories, in K calories: 233
  • Carbohydrates, in grams: 11
  • Protein, in grams: 13.60
  • Saturated fat, in grams: 4.70
  • Trans fat, in grams: 0
  • Total fat, in grams: 14.5
  • Sodium, in milligrams: 147

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 92 Servings

This recipe yields 92 tacos filled with ⅜ cup or one number 10 scoop of shredded pork: one taco per serving.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 15 pounds pork leg (fresh ham), fresh or frozen, roast without bone practically free of fat (U.S. Department of Agriculture [USDA] food item)
  • 2 large plastic cook-in bag liner
  • ⅛ cup granulated garlic
  • ⅛ cup tablespoon table salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon paprika
  • 1 tablespoon chipotle powder
  • 1 tablespoon onion powder
  • 2 cups water
  • ½ cup Worcestershire sauce
  • 92–1 ounce, 6 inch, whole grain-rich tortillas (USDA food item)

Directions

  1. Thaw roasts in refrigerator one or two days in advance. Critical Control Point (CCP): Thaw roasts in refrigerator at 41°F or lower for 48 hours.
  2. Cut thawed roasts into 3 inch pieces.
  3. Line two 12 inch by 20 inch by 2½ inch pans with plastic cook-in bag. Place pork pieces into pan with liner.
  4. Combine garlic, salt, pepper, paprika, chipotle powder, and onion powder in large mixing bowl.
  5. Sprinkle seasoning mixture over pork chunks and massage spices into pork.
  6. Add water and Worcestershire sauce to bag with pork.
  7. Fold bag over to close. Cover with foil to seal well.
  8. Marinate pork in refrigerator overnight. CCP: Hold pork at 41°F or below.
  9. Cook in convection oven at 375°F for two hours.
  10. Lower heat to 275°F and cook one more hour.
  11. Remove pork from oven. Let rest 20 minutes.
  12. Open bag and using a metal spatula, break apart meat pieces into smaller pieces or shreds while meat is still hot.
  13. To serve immediately: Place one number 10 scoop or ⅜ cup or 2.5 ounces of pork on top of a corn tortilla.
  14. To hold and reheat for service: Transfer pork from plastic bags into sealable containers and place in refrigerator. CCP: If pork held for next day service, reduce temperature from 135°F to 70°F within two hours and from 70°F to 41°F or colder within an additional four hours.
  15. To reheat: Place pork in 12 inch by 20 inch by 4 inch pan for 92 servings. CCP: Reheat pork to at least 165°F for 15 seconds for service..

Nutritional Analysis

  • Calories, in K calories: 233
  • Carbohydrates, in grams: 11
  • Protein, in grams: 13.60
  • Saturated fat, in grams: 4.70
  • Trans fat, in grams: 0
  • Total fat, in grams: 14.5
  • Sodium, in milligrams: 147

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Mexican recipes

Serving Suggestion

  • Yield 46 or yield 92 servings of one taco filled with ⅜ cup or one number 10 scoop of shredded pork

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 1.5 ounce equivalents meat/meat alternate
  • 1.25 ounce equivalents whole grain-rich

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Pork leg, fresh or frozen, roast without bone practically free of fat
  • Whole grain-rich tortillas, 1 ounce, 6 inch

Recipe Roots (Flavor Profile)

  • Southwest USA
  • Central/South American

Preparation Time

  • Preparation time: 1 hour for 46 servings and 1 hour for 92 servings.
  • Cook time: 3 hours for 46 servings and for 92 servings.
  • Reheat time: 45 minutes for 46 servings and for 92 servings.

Critical Control Point (CCP)

  • CCP: Thaw roast in refrigerator at 41°F or lower for 48 hours.
  • CCP: Hold at pork 41°F or below.
  • CCP: If pork held for next day service, reduce temperature from 135°F to 70°F within two hours and from 70°F to 41°F or colder within an additional four hours.
  • CCP: Reheat pork to at least 165°F for 15 seconds for service.

Kid Rating

Five-fork kid rating.

Culinary Center

Vista Unified School District

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Thursday, March 14, 2019
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