Bill, a friend of ours and a great smoker, made this recipe for us. You simply can't stop eating it. Great for leftovers in a taco, tostada or by itself.
• Paste pork shoulder liberally with Mölli Oaxaca Cooking Paste. Dust with rub and marinate for 24 hrs.
• 24 hrs later, put on the Green Egg or smoker with some hickory wood chunks in the charcoal. Bring it up to a temperature of 250 degrees. Smoke/cook shoulder for about 12 hrs.
• Remove pork shoulder from Green Egg or smoker when meat reaches an internal temperature of 200 degrees. Wrap in plastic wrap, then with foil, set it in the cooler to rest until ready to serve.
• Pull it apart right before serving. Provecho!
Add an extra day to marinate the pork.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 585 | ||
Calories from Fat: 414 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46g | 61 % | |
Saturated Fat 15.9g | 79 % | |
Monounsaturated Fat 20.4g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 161mg | 50 % | |
Sodium 155mg | 5 % | |
Potassium 682mg | 18 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.2g | ||
Protein 38.1g | 54 % | |
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: 585
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