4 Serves
85 Mins
Using a sharp knife, slice the pork shoulder into thin, uniform strips and place them into a large mixing bowl.
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Vitamin K
4 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
27 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
61 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
677 mg / 1,250 mgPotassium
1221 mg / 4,700 mgSodium
163 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
74 µg / 55 µgFiber
1 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
171 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
In a separate bowl, combine the BBQ rub, lime juice, and any additional marinade ingredients. Pour this mixture over the pork, toss thoroughly to coat, and refrigerate for at least 1 hour.
Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add the marinated pork in a single layer and sear until golden brown on each side, turning only once.
Remove the pork from the pan. Add another drizzle of olive oil to the same pan, then sauté the sliced onion, minced garlic, and lime zest until the onions are slightly charred.
Return the pork to the pan or arrange it on a serving platter. Top with the charred onion mixture, garnish with fresh cilantro, and squeeze the juice of a fresh lime over the entire dish before serving.
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Tunisian