4 Serves
68 Mins
Using a chefs knife, trim the pork shoulder and cut it into manageable chunks.
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Vitamin K
5 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
38 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
47 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
933 mg / 1,250 mgPotassium
1594 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
104 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
239 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium heat.
Add the diced onion and minced garlic to the Dutch oven, sautéing until fragrant.
Add the pork shoulder pieces to the pot and sear until browned on all sides.
Shred the tender pork and serve it over cooked rice, spooning the pan juices over the bowl.
9
g24
g8
g
