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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 105 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Season meat with Adobo. | 2. In a deep-sided frying pan or casserole, combine pork, onion, garlic, Jalapeno, bouillon. Add water to cover. Bring to boil, cover and simmer on low heat until meat is tender, about 1 hour. | 3. Preheat oven to 400 degrees F. | 4. Drain pork in colander, discarding vegetables and water. | 5. Heat oil in same pan on medium high. Add drained meat and brown, turning occasionally. When meat is browned, add orange juice and Sazon and bring to boil. Place in oven, uncovered, until juice reduces and glazes meat, about 30 minutes. Stir every 5-10 minutes so it doesn't stick and juice evenly coats meat. | 6. Serve with Tortillas, Salsa Pico de Gallo and Guacamole. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	2	pounds	boneless cut	1151.4693	0.0	204.3631	30.8267
goya adobo pepper				-	-	-	-
onion	1/2			22.0	5.1370000000000005	0.605	0.055
goya garlic	1	teaspoon	Minced	-	-	-	-
goya green jalapeno pepper	1		Pickled	-	-	-	-
goya chicken bouillon	1	packet	Powdered	-	-	-	-
water				-	-	-	-
goya corn oil	3	tablespoons		-	-	-	-
orange juice	1 1/2	cups		167.4	38.688	2.6039999999999996	0.7440000000000001
sazon goya without annatto	1	packet		-	-	-	-
goya flour tortilla			warmed	-	-	-	-
goya salsa	1	container		-	-	-	-
tub goya guacamole	1		thawed frozen	-	-	-	-

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