Skip to main content
California Department of Education Logo

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

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

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.

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Wednesday, July 9, 2025
Related Content
Recently Posted in Nutrition
  • 25–26 TASTE Incentive Grant Recipient Announcement (added 28-Aug-2025)
    A list of grantee recipients for the 2025–26 Try Agriculture Samples with Tastes and Education (TASTE) Incentive Grant.
  • USDA Foods Entitlement Meal Rate SY 2025–26 (added 28-Aug-2025)
    On August 15, 2025, the U.S. Department of Agriculture (USDA) Food and Nutrition Service (FNS) provided an updated estimated value of USDA Foods for School Year (SY) 2025–26.
  • Country Eggs LLC Recalls Eggs Due to Health Risk (added 28-Aug-2025)
    Country Eggs, LLC Recalls Large Brown Cage Free Eggs Due to Possible Health Risk.
  • Celebrating California School Meals Photo Contest (added 18-Aug-2025)
    The California Department of Education’s Farm to School program is holding a photo contest. CDE welcomes photos highlighting California’s diverse school meals programs; scratch cooked, locally sourced meals; and our school nutrition professionals.
  • REQUIRED: 2025–26 FFVP Orientation Trainings (added 15-Aug-2025)
    The CDE NSD requires all 2025–26 FFVP grantees to complete the mandatory FFVP Orientation Online Training Series before implementing the FFVP. The training series must be completed by no later than Monday, September 15, 2025, at 5 p.m. PST.

  • SNP Reimbursement Rates for 2025-26 (added 12-Aug-2025)
    This web page provides the School Nutrition Programs (SNP) reimbursement rates for the 2025-26 school year.
  • Action Required: Excess Net Cash Resources (added 12-Aug-2025)
    Provides information to program operators about excess net cash resources, the budget agreement process, and long-term noncompliance.
  • 2024 Turnip the Beet Award Winners (added 12-Aug-2025)
    The California Department of Education Nutrition Services Division would like to congratulate 21 California school districts for receiving a 2024 Turnip the Beet Award from the U.S. Department of Agriculture Food and Nutrition Service.
  • May 27, 2025 Tuesday at 2 Town Hall Resources (added 12-Aug-2025)
    The California Department of Education (CDE) Nutrition Services Division (NSD) hosted the monthly Tuesday @ 2 School Nutrition Town Hall webinar May 27, 2025.
  • June 24, 2025 Tuesday at 2 Town Hall Resources (added 12-Aug-2025)
    The California Department of Education (CDE) Nutrition Services Division (NSD) hosted the monthly Tuesday @ 2 School Nutrition Town Hall webinar June 24, 2025.