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Ingredients
US|METRIC
6 SERVINGS
- 3 1/2 lb. pork butt roast (boneless, trimmed and cut into 2 inch pieces)
- 4 oz. dried chiles (stemmed, seeded and torn into 1 inch pieces)
- 2 Tbsp. honey
- 2 Tbsp. white vinegar
- 5 garlic cloves (peeled)
- 2 tsp. dried oregano
- 2 tsp. ground cumin
- 1/2 tsp. cayenne pepper
- 1/8 tsp. ground cloves
- cooked rice
- lime wedges (for garnish, optional)
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Directions
- Toss pork and 1 1/2 tsp of salt together in a bowl. Refrigerate for 1 hour.
- Combine chiles and 4 cups boiling water in a medium bowl. Let sit for 30 minutes or until the chiles are softened.
- Preheat oven to 325°F and make sure your rack is in the lower middle position.
NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol165mg55% |
Sodium420mg18% |
Potassium1550mg44% |
Protein48g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber5g20% |
Sugars6g |
Vitamin A80% |
Vitamin C10% |
Calcium8% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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