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4 Serves
78 Mins
In a large bowl, combine the pork shoulder with sour orange juice, garlic, Scotch bonnet peppers, and salt and pepper. Marinate for at least 30 minutes.
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MexicanVitamin K
2 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
39 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
49 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
137 mg / 420 mgPhosphorus
993 mg / 1,250 mgPotassium
1678 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
118 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
232 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Transfer the pork and marinade to a large pot, add enough water to cover, and boil until the meat is tender, approximately 30 minutes.
Heat cooking oil in a frying pan over medium-high heat. Remove the pork from the liquid and fry until golden brown and crispy on all sides.
16
g61
g53
g
Peruvian
Lebanese