Products Used in this Recipe

Tio Jorge Hawaiian Tostones with Pork Carnitas & Big Banana Plantain Tidbits

40 Servings
Total Time 3 hours 45 minutes


  • 40 each TIO JORGE Hawaiian Tostones
  • 3 cups refried beans
  • 5 lbs. Pork Carnitas Recipe Follows
  • 3 cups Tomatillo Salsa
  • 16 oz. cotija cheese
  • 1 lb. Big Banana Ripe Plantain Tidbits
  • Cilantro minced as needed
  • Salt as needed

For the Refried Beans

  • 2 tablespoons canola oil
  • 2 garlic cloves peeled
  • 2 15 ounce cans pinto beans
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • salt to taste
  • ½ lime juiced

For the Pork Carnitas

  • 4 Pork Shoulder Cut into 2” pcs
  • 2 Tbsp Blended Oil
  • 1 each Yellow Onion diced
  • 3 each Tomatoes Diced
  • 4 each Garlic Cloves Thinly Sliced
  • 2 teaspoons Cumin
  • 1 tablespoons Oregano
  • 2 each Cloves
  • 2 each Bay Leaves
  • 1 each Pasilla Chile
  • ¾ cup Water
  • 1 each Orange Halved Juiced & Add the Two Halves into the Liquid
  • Salt & Pepper as Needed

For the Tomatillo Salsa Verde

  • lbs. tomatillos
  • ½ cup chopped white onion
  • 2 cloves garlic
  • ½ cup cilantro leaves
  • 1 tablespoon fresh lime juice
  • 2 serrano peppers stemmed, seeded and chopped
  • Salt to taste


  • Preheat fryer to 350°F.
  • Place the Tostones in the fryer basket and fry for about 3-4 minutes.
  • Drain over lined plate, season with salt & reserve

For the Refried Beans

  • Heat canola oil in a heavy skillet over medium heat.
  • Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.
  • Smash garlic cloves in skillet with a fork.
  • Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
  • Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.

For the Pork Carnitas

  • Adjust oven rack to lower middle position and preheat to 300°F degrees.
  • Heat a large pot over medium heat, add oil.
  • Season the meat with salt and pepper and brown it in batches.
  • Transfer the browned meat to a plate.
  • After all the meat is browned, combine the meat with the rest of the ingredients in the pot, including the orange rinds.
  • Bring the mixture to a simmer over medium-high heat, uncovered.
  • Once it simmers, cover pot and transfer it to the oven.
  • Cook until the meat falls apart when prodded with a fork, about 3 hours.
  • Transfer the meat to a sheet pan.
  • Remove the Bay Leaves & Pasilla.
  • Degrease the braising liquid by skimming with a large spoon or using a fat separator.
  • Pour the remaining liquid over the meat.

To Crisp

  • Heat 1 tbsp of oil in a large non-stick pan or well-seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.
  • Remove pork from skillet. Repeat in batches (takes me 4 batches) - don't crowd the pan.
  • Just before serving, drizzle over more juices and serve hot, stuffed in tacos (see notes for sides, other serving suggestion and storage/make ahead).

For the Tomatillo Salsa Verde

  • Remove papery husks from tomatillos and rinse well.
  • Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin. Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.
  • Place the cooked tomatillos, lime juice, onions, garlic (peeled), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.
  • Season to taste with salt. Cool in refrigerator

For the Plantain Tidbits

  • Fry the plantain tidbits at 350 degrees for 2-3 minutes, remove and place on a plated lined with paper towels to absorb the excess oil.

To Assemble

  • Top the Hawaiian Tostones with a dollop of the refried beans. Cover with the pork carnitas and garnish with a little of the tomatillo salsa, cotija cheese, cilantro and the Plantain Tidbits.

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