Tender chunks of pork that make for perfect street tacos. We became addicted to these while living in Cancun. This is as close as I can get to them.
Chunk the pork to fit into the stock pot. Add all ingredients and water to cover. Bring to a boil, then simmer for 3.5 hours or until meat falls apart. Remove meat with slotted spoon and pull apart into 3-inch chunks.
Heat oven to 450. Spread meat onto foil-lined baking sheet and bake for 20-25 minutes to render off some of the fat.
Chop the cilantro and green onions coarsely and mix together. Section the lime into wedges. Roughly chop a few chunks of the pork for individual tacos.
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Serving Size: 1 Serving (638g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1262 | ||
Calories from Fat: 380 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.2g | 56 % | |
Saturated Fat 449.4g | 2247 % | |
Monounsaturated Fat 19.5g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 86.8mg | 27 % | |
Sodium 2465.7mg | 85 % | |
Potassium 1161.9mg | 31 % | |
Total Carbohydrate 163.6g | 48 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 153.3g | ||
Protein 52.6g | 75 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1262
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