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Orange and Piloncillo Adobo Pork Roast
PATI JINICH14Ingredients
┅Seconds
100Calories
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Ingredients
US|METRIC
10 SERVINGS
- 10 lb. bone (pork picnic shoulder, in, with skin and fat on)
- 8 guajillo chiles (stemmed and seeded)
- 6 oz. piloncillo
- 2 cups freshly squeezed orange juice
- 1/4 white onion (coarsely chopped)
- 4 garlic cloves
- 8 whole cloves (stems discarded)
- 2 tsp. dried oregano
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds
- 1/2 tsp. whole allspice
- 1/2 tsp. whole black peppercorns
- 1 Tbsp. coarse sea salt (or kosher)
- 2 bay leaves (dried)
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NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories100Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium710mg30% |
| Potassium130mg4% |
| Protein<1g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber<1g2% |
| Sugars21g |
| Vitamin A2% |
| Vitamin C45% |
| Calcium2% |
| Iron2% |
* 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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