Ingredients
| Pork shoulder, raw (7 pounds, 8 ounces) | 7.5 pounds |
| Salsa verde (3 pounds, 12 ounces) | 3.75 pounds |
| Garlic, granules | 1 tablespoon |
| Pepper, black | 1 tablespoon |
| Salt, kosher | 1 tablespoon |
| Tortilla, Flour | 30 each |
| Cheese, shredded, blend | 2.5 Pounds |
Instructions
- Two days before roasting pork: thaw pork in the refrigerator.
- The day before service: Mix garlic, salt, and pepper in a small bowl. Place pork shoulders in hotel pans and season well. Roast until the product reaches a minimum temperature of 165°.
- Combi oven method: on your school’s profile, select the day of the week, select tile labeled with the item to be cooked. Load the product when prompted by the oven, probe product if prompted by the oven. Close the door to begin the cooking process. This is an overnight cooking process.
Transfer pork to a holding warmer first thing in the morning. - Assembly on day of service: Trim excess pork fat, transfer to a clean pan. Pour pork fat into empty #10 cans. Pack each can into a 10-gallon plastic bag. Refrigerate fat until solid, then discard into the dumpster.
- Shred pork with wire whisk, pour salsa verde over pork then cover pan with metal lid.
- Convection oven method: cook pork with salsa verde in a preheated 350° oven for 20 minutes or until internal temperature reaches 165°
- Arrange tortillas according to the established method of quesadillas. Using a #10 serving scoop portion out 1 #10 scoop (⅜ cup) of shredded cheese onto tortilla. Using #6 scoop (⅝ cup) portion out one scoop of shredded pork. Fold tortilla in a rectangle without leaving any open seams.
- Hold warm, above 135°, until service.
Recipe Notes
Crediting: 2 oz grain equivalent and 2 oz meat/meat alternate.