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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Zest the orange (grate only the colored part of the skin), and juice it. | 2. In the bottom of your slow cooker or clay pot, sprinkle half of the seasonings and half the orange zest. | 3. Set the meat atop seasonings, then sprinkle remaining half of seasonings/zest over. | 4. Pour the orange juice around the meat. Add enough water, if necessary, to just cover the bottom of the pot and moisten any seasoning that didn't adhere to the meat. | 5. Cook in the oven at about 250 degrees F for 5-6 hours or until it shreds easily with a fork. Or in your crockpot, medium 6-8 hours. | 6. Serve with shredded cheese and sour cream. | 7. If you want to be more labor-intensive, use fresh sliced onion and minced garlic, butterfly the meat or stab it several times and work the seasoning into the meat before popping it into the oven. | 8. These flavors could also be used with chicken -- maybe a whole bird, stuff the cavity with the spent orange -- remove the lid to brown the bird for the last 1/2 hour of cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	3	lbs	boneless	5116.608	0.0	189.2873	477.2326
salt	1	tablespoon		-	-	-	-
black pepper	1 1/2	1/2		8.6595	2.2063	0.3585	0.1125
paprika	2	tablespoons	smoked	38.352	7.3426	1.923	1.7530000000000001
oregano	2	tablespoons		15.9	4.1352	0.54	0.2568
cumin	1	tablespoon		22.5	2.6544	1.0686	1.3362
orange	1			1.7625	0.4406	0.0352	0.0045
garlic	1/2	tablespoon	granulated	6.3325	1.405	0.2703	0.0213
onion flake	4	tablespoons		69.8	16.656	1.79	0.092

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.