6 Serves
69 Mins
30 g
5 g
25 g
Cut the pork shoulder into large chunks and season generously with salt and pepper.
Ingredients, vitamins, and health benefits
Carnitas
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MexicanVitamin K
4 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
33 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
29 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
94 mg / 420 mgPhosphorus
790 mg / 1,250 mgPotassium
1372 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
88 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
205 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat the vegetable oil in a large heavy-bottomed pot or pressure cooker over medium-high heat.
Sear the seasoned pork chunks in the hot oil until browned on all sides.
Add the remaining aromatics and liquid, then cook until the meat is fork-tender and easily shredded.
Shred the meat using tongs and serve hot, optionally crisping it further in a frying pan.
Salt And Pepper
Pork Shoulder
Orange Juice
Vegetable Oil
Vitamin A
1 µg / 900 µgVitamin C
16 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
33 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
29 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
94 mg / 420 mgPhosphorus
790 mg / 1,250 mgPotassium
1372 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
205 mg / 300 mgCaffeine
0 mgNet Carbs
30
g90
g25
g
Italian
Zinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
88 µg / 55 µgAlcohol
0 g