Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 105 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Place the pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top. Cover loosely, and simmer until the meat is tender, about 1 1/2 hours. Allow the pork to cool, covered, in the broth for 1 hour. Shred the meat with two forks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	1	pound	boneless trimmed cut	575.7346	0.0	102.1816	15.4134
orange	2		quartered	3.525	0.8812	0.0705	0.009000000000000001
white onion	1		quartered	60.0	14.01	1.65	0.15
garlic	6	cloves	peeled crushed	26.82	5.9508	1.1448	0.09
kosher salt	1/4	cup		-	-	-	-
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
black peppercorn	1	tablespoon		-	-	-	-
bay leaf	2			-	-	-	-

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