6 Serves
106 Mins
55 g
0 g
15 g
Cut the pork shoulder into large, uniform cubes and place them in a large bowl. Add olive oil, dried oregano, salt, and black pepper to the bowl, tossing thoroughly to coat the meat evenly.
Ingredients, vitamins, and health benefits
Olive Oil
Salt
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Vitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
0 µg / 400 µgCalcium
18 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
555 mg / 1,250 mgPotassium
918 mg / 4,700 mgSodium
513 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
63 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
4 g / 20 gCholesterol
145 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Allow the meat to marinate in the refrigerator for at least 20 minutes to develop flavor.
Thread the marinated pork cubes onto the rotisserie spit, ensuring they are packed closely together.
Place the rotisserie spit over a preheated grill or rotisserie setup and cook, turning continuously, until the meat is golden brown and cooked through.
Black Pepper
Pork Shoulder
Oregano
Vitamin A
0 µg / 900 µgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
0 µg / 400 µgCalcium
18 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
555 mg / 1,250 mgPotassium
918 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
4 g / 20 gCholesterol
145 mg / 300 mgCaffeine
0 mgNet Carbs
46
g10
g4
g
MexicanZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
63 µg / 55 µgAlcohol
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