8 Serves
87 Mins
Prepare the pork shoulder by trimming excess fat and cutting it into large chunks.
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MexicanVitamin K
3 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
34 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
35 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
817 mg / 1,250 mgPotassium
1389 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
91 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
7 g / 20 gCholesterol
211 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat the cooking oil in a large Dutch oven over medium-high heat.
Sear the pork chunks until browned on all sides, then add the onion and garlic to the pot to soften.
Season the mixture with salt and pepper, then add the vinegar-based sauce components and simmer until the meat is tender.
Shred the pork using two forks and serve hot.
25
g149
g14
g
American
Indian