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Latin Citrus Chili Pulled Pork Taco Platter

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Nutrition Facts

Serving Size: 7.7 oz (218 g )
Amounts Per Serving
Calories 420
Calories from Fat 120
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Trans Fat 0g  
Cholesterol 65mg 22%
Sodium 800mg 33%
Potassium 430mg 10%
Total Carbohydrate 41g 14%
Dietary Fiber 0g 0%
Sugars 2g  
Protein 31g  
 
Vitamin A 0% Vitamin C 4%
Calcium 15% Iron 15 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Serving
Serving Size: 7.7 oz

Ingredients

Amount Ingredients
Pork:
5 lbs. Pork Shoulder, Boneless, Trimmed
1/4 cup Vegetable Oil
2 cups Custom Culinary® Gold Label Latin-Style Citrus Chili Sauce
Platter:
1 oz. Lettuce, Shredded
1/2 cup Latin Citrus Black Bean & Roasted Corn Pico de Gallo (See Recipe Online)
1/4 cup Guacamole
3 each Warm Tortillas

Recommended Product: 9667 Gold Label Latin-Style Citrus Chili Sauce

Directions

  1. Sear pork shoulder on all sides in vegetable oil until evenly browned.
  2. Place in braising pan and pour in Gold Label Latin-Style Citrus Chili Sauce. Cover.
  3. Braise in 250°F oven for 2-3 hours until meat is very tender.
  4. Shred meat and cool in cooking liquid to absorb the flavors. Prepare ahead and hold refrigerated for 3-4 days.
  5. Heat individual portion of pulled pork until hot.
  6. Prepare platter with lettuce, Latin Citrus Black Bean & Roasted Corn Pico de Gallo, guacamole and warm tortillas.

Chef's Tips

Cooked, unseasoned pulled pork meat may also be used. Simply blend 6 oz. of meat with 4 Tbsp. Custom Culinary® Gold Label Latin-Style Citrus Chili Sauce, heat until hot and prepare platter as above.

Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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