Easy Pork roast
Preheat the oven to 325 degrees F. Rub the pork on all sides with 1 tablespoon salt and 1 teaspoon pepper; set aside.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork and brown it on all sides, 5 to 10 minutes. Place the pork in the pot with the fat side facing up, and then pour in the tomatillo salsa and chicken broth.
Bring the mixture to a simmer, cover the pot and transfer to the oven. Cook until the meat pulls apart easily and the internal temperature on an instant read thermometer reads 185 degrees F, about 3 hours. Use 2 forks to shred the pork into smaller pieces, then stir in the white beans and cilantro. Salt and pepper the shredded pork to taste.
Read more at: http://www.foodnetwork.com/recipes/nancy-fuller/meaty-bursting-intestines.html?oc=linkback
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Serving Size: 1 Serving (356g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 657 | ||
Calories from Fat: 400 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.5g | 59 % | |
Saturated Fat 14.1g | 70 % | |
Monounsaturated Fat 18.5g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 220.5mg | 68 % | |
Sodium 211.4mg | 7 % | |
Potassium 919.1mg | 24 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 1.3g | ||
Protein 58.5g | 84 % | |
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: 657
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