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Ingredients
US|METRIC
8 SERVINGS
- 4 lb. pork butt roast (boneless, cut into 2-inch chunks)
- 1 Tbsp. kosher salt
- 1 Tbsp. canola oil
- 1 cup water
- 1 cup chicken broth (or stock)
- 1/2 tsp. pepper
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. dried oregano
- 2 bay leaves
- 3 large garlic cloves (minced)
- 1 jalapeño (minced)
- 1 onion (peeled and halved)
- 1 lime
- 1 Orange (medium, halved and juice, rinds reserved)
- 8 corn tortillas (small)
- 1 red onion (small, thinly sliced)
- 1/2 cup chopped cilantro
- sour cream (/avocados, if desired)
- 1 cup Monterey Jack cheese
- 2 limes (cut into wedges)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol15mg5% |
Sodium1000mg42% |
Potassium240mg7% |
Protein7g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber5g20% |
Sugars3g |
Vitamin A8% |
Vitamin C50% |
Calcium20% |
Iron8% |
* 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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Reviews(3)
Mercedes 7 years ago
The pork was tender. I ended up searing my pork and then placing it in the oven for almost an hour. The taco was so good it tasted like it came from a restaurant!