Mojo Pork Carnita Island Nachos

DAY PRIOR TO SERVICE:

1. Mojo Marinade: Prepare according to recipe.
2. Pulled Pork: Prepare Carnita Spice Blend; move frozen pulled pork to cooler to thaw. See recipe for details.
3. Lime‑Cumin Queso Crema: Zest and juice limes per recipe.
4. Mango Pico: Prepare following recipe. Store in 4‑inch skinny pans, covered, labeled, and dated.

Hold at 41°F or below.

DAY OF SERVICE:

1. Roasted Pulled Pork Carnitas: Prepare per recipe.

Note: Pork holds well; no batch cooking required. Hot hold, covered.

Hold at 135°F or above.

2. Lime‑Cumin Queso Crema: Heat bagged queso per recipe. Hot hold and mix with cumin, lime juice, and zest as needed.

Do not pre‑mix all queso. Mix only what is needed for 90 minutes of service to maintain flavor, color, and texture.

Hold at 135°F or above.

3. Final Mixing: Shortly before service, mix the first batch of Lime‑Cumin Queso Crema. Transfer to 4‑inch skinny pans and hot hold, covered.

If sauce thickens, whisk in hot water to restore drizzle consistency.

4. Serving: 2-ounces chips, 3-ounces pulled pork, 1-ounce crema, 1-ounce pico
5. To Assemble: Place 2-ounces Tortilla Chips on tray or in paper lined boat. Portion 3-ounces (#10 scoop) Mojo Roasted Pulled Pork over chips.

Measure 2 ounces of tortilla chips to determine the quantity required for each serving. According to various sources, 2 ounces is approximately equivalent to 20 to 30 chips, depending on their size.

6. Drizzle 2 tablespoons Lime-Cumin Queso Crema in a "Z" pattern across the pork. Finish with 1-ounce of the Mango Pico de Gallo sprinkled on top.