Servings: 160 Servings
Ingredients
For the Carnitas
- 40 lbs. pork shoulder blade roast lean, all fat removed
- 1 lb. cloves garlic cut into sliver
- 1 cup ground cumin
- dry adobo seasoning as Needed
- 1 cup garlic powder
- 3 quarts chicken broth
- 4 oz. chipotle pepper in adobo sauce peppers only
- 12 each bay leaf
To Assemble
- 40 lbs. pulled shredded Pork Carnitas, hot
- 40 lbs. cooked long grain rice hot
- 10 cups canned black beans rinsed, and heated
- 10 cups cooked corn heated
- 10 cups TIO JORGE Mixed Sofrito heated
- 10 cups scallions diced fine (green part only)
- 7½ cups chopped cilantro
- 5 cups fresh squeezed lime juice
- salt to taste
- 240 BIG BANANA Sweet Plantain Slices (Baked) or replace with below
- 5 gallons BIG BANANA Plantain Tidbits
Instructions
For the Carnitas
- Pre-Heat Oven to 325˚F degrees.
- Season pork with Salt and Pepper.
- In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes.
- Remove from heat and allow to cool.
- Season pork generously with cumin, adobo, and garlic powder all over.
- Pour chicken broth in the pot, add the garlic, bay leaf and chipotle pepper.
- Place pork in the pot and cover.
- Place the pot in the oven and cook for 4-6 hours until pork is nice and tender.
- Remove pork from pot and shred using two forks. Remove bay leaf from the pot and combine the pork with some of the juices that accumulated at the bottom.
- Adjust salt and cumin (you will probably need to add more). Hold for serving.
Assemble
- In a large bowl, combine Pork Carnitas, rice, beans, corn, sofrito mix, scallion, cilantro, and lime juice.
- Season with salt to taste.
For alternate
- Serve with Baked Sliced Sweet Plantains or Combine the optional BIG BANANA Tidbits in the bowl with the ingredients and serve.
Tried this recipe?Let us know how it was!