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Ingredients
US|METRIC
4 SERVINGS
- 3 cups carnitas (pre cooked, see recipe below)
- 3 cups rice (cilantro lime, see note)
- 2 cups pico de gallo (see note)
- 1 cup black beans (warmed)
- 1 cup whole kernel corn (warmed)
- 1 large avocado (sliced)
- 2 large limes (cut into wedges)
- 3 Tbsp. fresh cilantro (for garnish, optional)
- 3/4 cup chicken broth (preferably organic)
- 3/4 cup fresh orange juice (approximately 2 large oranges)
- 3 Tbsp. lime juice
- 1 Tbsp. chili powder
- 1/2 tsp. smoked paprika
- 1 tsp. dried Mexican oregano
- 1 tsp. ground cumin
- salt
- pepper
- 3 Tbsp. extra virgin olive oil (divided)
- 4 lb. pork shoulder roast (trimmed and cut into 6-8 chunks)
- 1 medium red onion (diced)
- 1 jalapeno (medium, diced)
- 3 cloves garlic (peeled and chopped)
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NutritionView More
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1220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1220Calories from Fat460 |
| % DAILY VALUE |
| Total Fat51g78% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol305mg102% |
| Sodium1370mg57% |
| Potassium2420mg69% |
| Protein102g |
| Calories from Fat460 |
| % DAILY VALUE |
| Total Carbohydrate92g31% |
| Dietary Fiber12g48% |
| Sugars17g |
| Vitamin A25% |
| Vitamin C110% |
| Calcium15% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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