braised and carmelized, shredded pork shoulder meat
Preheat oven to 275.
Season Pork Shoulder with cumin, salt, and pepper. Sear pork in lard (olive oil works too) over high heat, add juice from orange, lime, both rinds, oregano, garlic, onion, chicken stock, jalapeno, and water till covered in a stock pot. Bring to a boil, cover and put in oven, check every hour till falling apart (about 5 hours)
Remove pork from oven and shred onto a cookie sheet pan.
Reduce the cooking fluids to 2 cups, strain and pour over pork.
Place under med/high broiler till caramelized, then serve
Serve with Tomatillo Salsa (salsa verde), avacados, or gaucamole, Mexican crema, shredded cheese, 1/2 sweet cherry tomatoes and what ever else you may enjoy on it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (371g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 468 | ||
Calories from Fat: 293 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.6g | 43 % | |
Saturated Fat 11.1g | 56 % | |
Monounsaturated Fat 14.5g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 112.2mg | 35 % | |
Sodium 914.7mg | 32 % | |
Potassium 709.7mg | 19 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 11.4g | ||
Protein 30.1g | 43 % | |
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: 468
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