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Suggest a better description1. Trim excess fat from pork shoulder roast
2. Put roast, salsa verde, onion, chicken stock, cumin seeds, coriander seeds, and oregano in large pot
3. Heat on high and bring to boil
4. Reduce heat to low and simmer until meat pulls away easily with a fork (at least 3 hours)
5. Preheat oven to 400F
6. Remove meat from liquid and put into a roasting pan
7. With 2 forks, tear the meat into large shreds, spreading out in an even layer in roasting pan
8. Roast meat for 15-20 minutes until parts are brown and crispy
9. While meat is roasting, skim and discard fat from liquid in pot
10. Heat pot on high and vigorously boil remaining liquid, stirring, until reduced to 2.5 cups (8-10 minutes)
11. Return meat to pot with liquid.
12. Stir in cilantro and season with salt
Cabbage Slaw
1. Place thinly sliced cabbage in medium bowl
2. Sprinkle on olive oil, seasoned rice vinegar, salt, and pepper
3. Let sit for 10 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (672g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 197 | ||
Calories from Fat: 84 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 7.2mg | 2 % | |
Sodium 891.9mg | 31 % | |
Potassium 686.4mg | 18 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 16.8g | ||
Protein 7.6g | 11 % | |
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: 197
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