RECIPE DETAILS
Item ID: 1979340
Serving Size: 2 Tacos
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Pork
Allergens: None
RECIPE DETAILS
Item ID: 1979340
Serving Size: 2 Tacos
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Pork
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Pork, cooked and shredded: 58%
Pre-Preparation
- Preheat oven to 300°F.
- Place 2 pork roasts in a 4-inch hotel pan.
- Mix the water, first chipotle amount, and half of the dry seasonings; add to the pan until the liquid is about three-quarters up the roasts.
- Cover the pan with parchment and foil.
- Braise at 300°F for 4 to 6 hours, or until the pork is shreddable (about 200°F internal).
- Make the slaw
Ingredients: green cabbage, red cabbage, cilantro (first amount), apple cider vinegar, olive–canola oil, chipotle peppers (second amount), honey, salt (second amount).
a. Wash and shred the cabbage; wash and chop the cilantro.
b. Whisk together vinegar, oil, chipotle, honey, and salt to make a vinaigrette.
c. Toss cabbage and cilantro with the vinaigrette until evenly coated. Hold cold until service at 41°F or less. - Make the poblano cream sauce
Ingredients: sour cream, poblano peppers, cilantro (second amount), lime juice, kosher salt (third amount), black pepper (second amount).
a. Wash poblanos; roast at 400°F for 15–20 minutes, then peel and deseed.
b. Combine all ingredients and blend smoothly with an immersion blender or blender. Hold cold until service at 41°F or less.
Preparation
- Shred the braised pork and mix in the remaining half of the dry seasonings.
- If preparing ahead or transporting, cool the shredded pork following HACCP procedures. Portion 5 lb pork per hotel pan, cover with parchment and foil, and refrigerate until service at 41°F or less.
- Reheat covered at 350°F for about 25 minutes, or until the pork reaches 165°F. Hold hot until service at 140°F or higher.
Serving
Assemble tacos:
- Place a tortilla on a tray
- 2 oz pork
- 1 oz slaw
- 1 Tbsp poblano cream sauce
- Repeat for the second taco
Serving = 2 tacos
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ½ cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 3.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 625.91 kcal |
| Total Fat | 16.68 gm |
| Saturated Fat | 3.54 gm |
| Trans Fat | 0.00* gm |
| Sodium | 904.56 mg |
| Carbohydrates | 39.82 gm |
| Fiber | 4.19 gm |
| Sugars | 4.93 gm |
| Added Sugars | 0.58* gm |
