4 Serves
76 Mins
Cut the pork shoulder into large chunks and season generously with salt and pepper.
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AmericanVitamin E
2 mg / 15 mgVitamin K
27 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
24 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
38 µg / 400 µgCalcium
148 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
111 mg / 420 mgPhosphorus
776 mg / 1,250 mgPotassium
1259 mg / 4,700 mgSodium
1245 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
71 µg / 55 µgFiber
6 g / 28 gSugar
6 g / 50 gSaturated Fat
9 g / 20 gCholesterol
175 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Heat the vegetable oil in a large Dutch oven over medium-high heat.
Sear the pork chunks until browned on all sides, then add orange juice and simmer until the meat is fork-tender.
Shred the pork and crisp it in a frying pan, then serve inside the hard taco shells.
37
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Swedish