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Little Meats Pork

Mexican.Chef's picture
Ingredients
  Bone in pork shoulder 5 Pound
  Water 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Oregano leaves 1⁄2 Teaspoon
  Onions 2 Medium, chopped
  Carrots 2 , chopped
Directions

Place pork in a deep pan and just barely cover with water.
Add salt, cumin, coriander, oregano, onion, and carrots.
Bring water to a boil, cover pan, reduce heat, and simmer for 2 1/2 hours or until fork tender.
Lift meat from stock (save for soups) and place in a shallow baking pan.
Bake, uncovered, in a 350° oven for 45 minutes to 1 hour or until meat is very well browned.
Drain off all fat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Pork

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4447 Calories from Fat 2541

% Daily Value*

Total Fat 282 g433.5%

Saturated Fat 98.9 g494.3%

Trans Fat 2.6 g

Cholesterol 1406.3 mg468.8%

Sodium 5364.3 mg223.5%

Total Carbohydrates 52 g17.4%

Dietary Fiber 11.5 g46%

Sugars 23.3 g

Protein 401 g802.2%

Vitamin A 412.2% Vitamin C 64%

Calcium 53.1% Iron 154%

*Based on a 2000 Calorie diet

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Little Meats Pork Recipe