Peach Pork Tacos
A recipe from Putnam County School Nutrition
This recipe, a creation of Putnam County students, caters to their lunchtime cravings. It is hard not to love the flavorful and juicy pulled pork Carnitas tacos, crowned with a crunchy, sweet, and spicy slaw.
Ingredients:
- 13 lbs Pork, carnitas, citrus
- 50 cup Putnam Peach Slaw
- 200 each Tortilla, WG, 6-inch
Steps:
TWO DAYS PRIOR TO SERVICE
- Thaw pork carnitas in cooler at 41°F or lower one to two days prior to production.
DAY OF SERVICE
- Place packages of tortillas in warmer set at medium temperature or at 140°-145°F to warm and soften.
- Place thawed pork into a 2" hotel pan and cover with plastic wrap. Steam for 20 minutes. Pull out and stir. Cover and return to steamer for 10-15 minutes.
- Hot hold pork, covered, until assembly.
- While the pork is steaming, prepare the Putnam Peach Slaw according to recipe.
- Cold hold slaw covered, until assembly.
Cook to 135°F or higher.
Hold at 135°F or above.
Hold at 41°F or below.
To Assemble
- Place 1 oz pork on each tortilla (2 oz total per servings). Top with 1 oz of slaw mixture on each.
One serving is two tortillas.
Recipe Details
Harvest of The Month
Student Chef
Meal Components:
Grain (G)
Meat/Meat Alternate (M/MA)
Vegetable Other
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
- 2 oz. eq Grain (G)
- 1/2 cup Vegetable Other
HACCP Category:
Process #2 (Same Day)
Portions:
100
Portion Size:
2 Tacos
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 206 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 5.3 | g |
| Sodium: | 236 | mg |
Additional Recipe Photographs
