6 Serves
182 Mins
In a large bowl, combine the pork shoulder with sour orange juice, garlic, Scotch bonnet pepper, and salt and pepper. Let it marinate for at least 2 hours.
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MexicanVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
22 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
25 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
529 mg / 1,250 mgPotassium
931 mg / 4,700 mgSodium
131 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
59 µg / 55 µgFiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
136 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Place the marinated pork and marinade into a pot with enough water to cover. Simmer until the meat is tender, approximately 45 minutes.
Remove the pork from the liquid and pat dry. Heat vegetable oil in a frying pan over medium-high heat.
Fry the pork pieces in the hot oil until they are golden brown and crispy on all sides. Drain on paper towels and serve immediately.
16
g61
g53
g
Peruvian
Lebanese