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|
|Calories from Fat: 380 (30%)|
|Amt Per Serving||% DV|
|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 %|
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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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