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

160 Servings
Total Time 6 hours 30 minutes


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)
  • 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


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.


  • 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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