Products Used in this Recipe

Pork Carnitas with Black Beans & Mixed Sofrito on Long Grain Rice with Baked Ripe Plantains

Servings

Total Time 6 30

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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

Preparation

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.

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