Pork Al Pastor Tacos | McCormick For Chefs®

A traditional taco dish made simple and filling by adding Lawry's® Mexican Rice.

Ingredients

Taco Filling | Serves 50 (2-Tacos Each)
20 cups (10 pounds) Pulled Pork (USDA Commodity)
4 cups (2 1/2 pounds) Pineapple, canned, chunks and juice
1 cup Lawrys ® Mexican Seasoning, Salt Free
1/4 cup (2 fluid ounces) Lime Juice
1/4 cup (1 1/2 ounces) Brown Sugar
Taco Build | Serves 50 (2-Tacos Each)
100 each Whole Grain Flour Tortillas, 6-inch
12 1/2 cups (5 1/2 pounds) Rice prepared using Lawrys ® Mexican Rice Seasoning Mix
25 1/2 cups (3 1/4 pounds) Lettuce, shredded
6 1/4 cups (1 1/2 quarts) Salsa , low sodium
6 1/4 cups (1 3/4 pounds) Grilled Corn, prepared

Set oven to 375°F. In a 4-inch full hotel pan, combine the pork, seasoning, lime juice, brown sugar, pineapple chunks and juice and mix until ingredients are evenly distributed.
Cover and bake for 20-25 minutes until most of the liquid is absorbed and an internal temperature of 165°F has been reached. Hold hot for service.

For each taco shell, fill with 1/4 cup of rice and 1/4 cup of pork filling. Top with 1/4 cup lettuce, 1 tablespoon salsa and 1 tablespoon of corn.