4 Serves
85 Mins
Cut the pork shoulder into large chunks and season generously with salt and pepper.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
9 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
36 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
54 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
874 mg / 1,250 mgPotassium
1517 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
97 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
222 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Heat the vegetable oil in a large Dutch oven over medium-high heat and sear the pork chunks until browned on all sides.
Add chopped onions and garlic to the pot, cooking until softened and fragrant.
Cover the pot and simmer the pork on low heat until it is fork-tender, then shred the meat using two forks.
Increase the heat to crisp the shredded pork in the rendered fat, then serve the carnitas in bowls over your preferred base.
9
g24
g8
g
