8 Serves
63 Mins
Prepare the marinade by blending achiote paste, bitter orange juice, and salt and pepper in a bowl.
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Vitamin K
1 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
24 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
179 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
638 mg / 1,250 mgPotassium
1208 mg / 4,700 mgSodium
426 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
60 µg / 55 µgFiber
2 g / 28 gSugar
7 g / 50 gSaturated Fat
3 g / 20 gCholesterol
136 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Line a roasting pan with banana leaves and place the pork shoulder inside, coating it thoroughly with the prepared marinade.
Cover the pan tightly and roast in the oven until the meat is fork-tender.
Shred the pork using a fork and serve hot with the pan juices.
40
g46
g51
g
Lebanese
American