• 6 1/2 pounds boneless pork roast (lean)
  • 3 tablespoons chili powder
  • 2 tablespoons cumin (ground)
  • 1 tablespoon paprika (ground)
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne (ground red pepper)
  • 1/4 teaspoon ground cloves
  • 2 cups chicken broth low sodium
  • 3 1/4 pounds tortilla chips (unsalted, plain)
  • 4 quarts salsa
  • 2 pounds cheese low fat (American, OR Cheddar cheese, low-fat, shredded)


  1. Place roasts on racks in shallow open roasting pans. When more than one pan is needed, group roasts by size. Allow space between roasts. Do not cover pan.
  2. Insert meat thermometer into the center of the smallest roast.
  3. Roast at 325 degrees Fahrenheit until the internal temperature reaches 145 degrees Fahrenheit.
  4. (Approximate oven time may vary depending on oven use, and weight of pork being cooked. Start checking with a thermometer an hour into cooking time.)
  5. Remove from oven and let stand for 15 minutes.
  6. Place roasts in shallow pans, cover and refrigerate.
  7. Holding CCP: Cool to 40°F within 4 hours.
  8. Shred chilled roast.
  9. In a separate bowl, combine spices well.
  10. Sprinkle evenly over shredded pork.
  11. Pour chicken broth over pork mixture.
  12. Gently stir ingredients. Do not over stir.
  13. Cover pan tightly with foil.
  14. Heat in a 350ºF oven for approximately one hour or until the mixture reaches an internal temperature of 170ºF or above.
  15. Holding CCP: Keep product covered and hold at 140ºF for up to two hours after cooking.
  16. Gently stir pork mixture.
  17. Place 10 tortilla chips on a serving plate, top with 1.5 oz. of hot pork mixture.
  18. Ladle ½ cup salsa over the pork mixture and chips.
  19. Top with 1 oz. of cheese.
  20. Pour mixture in 2 inch shallow pans. Cover and place in refrigerator. Cool to 40º F within 4 hours.
  21. Reheating CCP: Reheat product to 165ºF or higher for at least 1 minute. Hold at 140º F or higher to serve.
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