Pork Carnitas NachosPork Foodservice
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 low sodium chicken broth
3 1/4 pounds tortilla chips (unsalted, plain)
4 quarts salsa
2 pounds low-fat cheese (American, OR Cheddar cheese, low-fat, shredded)
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1Place 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.
2Insert meat thermometer into the center of the smallest roast.
3Roast 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.)
5Remove from oven and let stand for 15 minutes.
6Place roasts in shallow pans, cover and refrigerate.
7Holding CCP: Cool to 40°F within 4 hours.
8Shred chilled roast.
9In a separate bowl, combine spices well.
10Sprinkle evenly over shredded pork.
11Pour chicken broth over pork mixture.
12Gently stir ingredients. Do not over stir.
13Cover pan tightly with foil.
14Heat in a 350ºF oven for approximately one hour or until the mixture reaches an internal temperature of 170ºF or above.
15Holding CCP: Keep product covered and hold at 140ºF for up to two hours after cooking.
16Gently stir pork mixture.
17Place 10 tortilla chips on a serving plate, top with 1.5 oz. of hot pork mixture.
18Ladle ½ cup salsa over the pork mixture and chips.
19Top with 1 oz. of cheese.
20Pour mixture in 2 inch shallow pans. Cover and place in refrigerator. Cool to 40º F within 4 hours.
21Reheating CCP: Reheat product to 165ºF or higher for at least 1 minute. Hold at 140º F or higher to serve.