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Ingredients
US|METRIC
8 SERVINGS
- 3 lb. pork roast (boneless blade, shoulder, cut into 1½-inch chunks)
- 1 1/2 tsp. kosher salt (plus additional for the juices)
- 1/2 tsp. ground black pepper (freshly, plus additional for the juices)
- 4 Tbsp. olive oil (divided, plus additional as needed)
- 1 head fennel (cored and cut into ½-inch pieces)
- 1 yellow onion (large, chopped)
- 1 red bell pepper (large, seeded and cut into ½-inch pieces)
- 6 cloves garlic (minced)
- 1/2 cup dry sherry (or apple juice)
- chopped fresh cilantro (for serving)
- 2 cups long-grain white rice
- 1 tsp. kosher salt
- 1/2 tsp. saffron threads (crushed)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium940mg39% |
| Potassium890mg25% |
| Protein42g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A10% |
| Vitamin C40% |
| Calcium6% |
| Iron20% |
* 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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