Number of Servings

Ingredients: Quantity:
Cumin 1 T
JTM Sous Vide Cooked Diced Pork 5.0 lbs.
Lime Juice 2 oz.
Minced or Diced Garlic 1 T
Onion Yellow (Sliced) 1/4 C
Orange Juice 4 oz.
Oregano 1 T
Pepper 1/2 T
Salt 1 T

Prep Time: 60 min.     Yields: 23
Desired Yield:



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Pork Carnitas

JTM Products:


For best results, thaw Sous Vide Pork in cooler (<40F) for 48-72hrs.

From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert. Evenly break up the Sous Vide Pork to ensure proper mixing. Using gloved hands shred pork into smaller pieces.

2. Add garlic, orange juice, cumin, oregano, salt, pepper and sliced onions with the pork and mix well. Cover and place in a 350F oven.

3. Cook for approximately 30-45 minutes (to an internal temp of 165F for 15 seconds HACCP Critical Control Point).

4. Remove from oven and finish pork carnitas meat by adding lime juice to shredded pork and place in a holding cabinet covered until service. (Hold at 145F or higher HACCP Critical Control Point)

*Note - Cooking times may vary with equipment

Portion/serve: 3.45 oz. (by weight) = 2.0 oz. M/MA

Serving suggestions:

1) Serve as part of a taco, a burrito, and/or as part of a quesadilla.

2) Serve over rice for a pork carnitas rice bowl.

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.