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Ingredients
US|METRIC
12 SERVINGS
- 6 lb. boneless pork shoulder (cut into 2” chunks)
- 1 cup freshly squeezed orange juice
- 1 Tbsp. oil
- 1 cup freshly squeezed lime juice
- 2 1/2 Tbsp. achiote
- 12 oz. chicken broth
- 1 tsp. ground cumin
- 1/4 tsp. cloves
- 3/4 tsp. cinnamon
- 7 cloves garlic (smashed)
- 1/2 Tbsp. fresh black pepper
- 1 1/2 Tbsp. salt
- 3/4 Tbsp. dry Mexican oregano
- pickled red onions (for serving, optional)
- chopped fresh cilantro (for serving, optional)
- lime wedges (fresh, for serving, optional)
- corn tortillas (or flour tortillas, for serving, optional)
- guacamole (for serving, optional)
- refried beans (for serving, optional)
- crumbled Cotija cheese (for serving, optional)
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Directions
- In a bowl place diced meat and salt, toss to coat evenly
- In a heavy bottom skillet over medium high heat, add oil and sear the meat, cooking in batches not to overcrowd the pan.
- In a sauce pot heat broth, orange juice and lime juice
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol135mg45% |
Sodium1060mg44% |
Potassium1000mg29% |
Protein54g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate9g3% |
Dietary Fiber1g4% |
Sugars2g |
Vitamin A4% |
Vitamin C35% |
Calcium6% |
Iron15% |
* 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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