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11Ingredients
70Minutes
710Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. blade roast (trimmed, boneless pork shoulder)
- 2 tsp. kosher salt
- black pepper (to taste)
- 6 cloves garlic (cut into sliver)
- 1 1/2 tsp. cumin
- 1/2 tsp. sazon (I used homemade)
- 1/4 tsp. oregano
- 3/4 cup reduced sodium chicken broth
- 3 chipotle peppers in adobo sauce (to taste)
- 2 bay leaves
- 1/4 tsp. adobo seasoning (I used Goya)
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NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories710Calories from Fat460 |
| % DAILY VALUE |
| Total Fat51g78% |
| Saturated Fat20g100% |
| Trans Fat |
| Cholesterol185mg62% |
| Sodium1480mg62% |
| Potassium930mg27% |
| Protein55g |
| Calories from Fat460 |
| % DAILY VALUE |
| Total Carbohydrate4g1% |
| Dietary Fiber<1g4% |
| Sugars0g |
| Vitamin A2% |
| Vitamin C4% |
| Calcium8% |
| Iron40% |
* 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)
Lisa Peterson 8 years ago
Best carnitas we've ever had! Have made these twice - once without the Chipotle peppers because I couldn't find them. Still good, but oh so much better with them!