Carnitas Sauté Pan

Store Pork Carnitas in the walk-in cooler with ready to eat products.

Gather one bag of Pork Carnitas and a half size pan with a lid.

Open the bag and place the pork inside the pan, with the lid on top.

Label and Date the pan for 7 days.

Placement of the Carnitas must be in the back position furthest from the grill, on the top of the loading table and cannot be stored below. 

This will ensure the raw steak and chicken do not contaminate the product.

Heat a sauté pan over medium heat.

Add 1 to 2 Tbsp's of oil to the pan and spread it around evenly.

Using an 8 oz spoodle, add the desired amount of pork for business.

Place the half pan lid underneath the scoop to avoid dropping product.

Use black tongs to begin breaking up the pork into smaller pieces.

Use a bottle of water with a precision tip to squeeze out approximately 2-3 Tbsp's of water over the meat.

The steam will help to hydrate and heat the pork, while rendering off the soft fat.

Use black tongs to break up and flip the pieces of pork.

Add another 2-3 Tbsp's of water to the pork to steam again.

This will help to hydrate the pork and prevent burning.

Use black tongs to turn the pork pieces over again. The goal is to get a nice sear on the pork pieces.

Use black tongs to pick up a large amount of pork. Then place a thermometer probe in the middle of the pork.

Pork is pre-cooked and must be heated to at least 165°F for 15 seconds before serving.

Use a spatula to quickly remove the pork and place it into a 1/6 pan. 1/6 pans may be 4 or 6" depth.

Properly cooked pork carnitas should have a nice sear on it, as shown above.

Place the pan of pork carnitas in the hot table with a 2 oz ladle for serving.