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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup black peppercorns
- 2 whole cloves
- 8 coriander seeds
- 4 allspice berries
- kosher salt
- 2 lb. pork shoulder (boneless, cubed)
- 1 clove garlic (peeled)
- 1 bay leaf
- 1 sprig fresh rosemary
- 2 cups vegetable stock
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Directions
- Preheat oven to 275°F.
- In a spice grinder, grind the peppercorns, cloves, coriander seed and allspice until finely ground.
- Liberally season the pork with salt and spice mixture. Place the pork in a Dutch oven and add the garlic, bay leaf, rosemary and stock and bring to a simmer over high heat. Cover and place the Dutch oven in the oven.
NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium840mg35% |
| Potassium880mg25% |
| Protein46g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber3g12% |
| Sugars1g |
| Vitamin A6% |
| Vitamin C8% |
| Calcium8% |
| Iron25% |
* 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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