4 Serves
104 Mins
30 g
15 g
30 g
Using a sharp knife, cut the pork shoulder into large, uniform chunks suitable for slow cooking.
Ingredients, vitamins, and health benefits
Pork Shoulder Roast
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TunisianVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
52 µg / 400 µgCalcium
117 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
399 mg / 1,250 mgPotassium
936 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
61 µg / 55 µgFiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
14 g / 20 gCholesterol
151 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium heat.
Add the pork chunks to the pot and sear until browned on all sides, then add enough water to cover the meat and bring to a simmer.
Cover the pot and let the pork simmer gently until it is nearly tender, which takes about 60 minutes.
Add the cleaned pūhā leaves to the pot, season with salt and pepper, and cook for an additional 10 minutes until the greens are wilted and tender.
Cooking Oil
Pūhā (Sow Thistle)
Boiling Water
Salt
Black Pepper
Vitamin A
322 µg / 900 µgVitamin C
21 mg / 90 mgVitamin D
2 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
52 µg / 400 µgCalcium
117 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
399 mg / 1,250 mgPotassium
936 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
14 g / 20 gCholesterol
151 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
27
g2
g12
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Czech
PolishZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
61 µg / 55 µg