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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 210 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Preheat an oven to 400 degrees F (200 degrees C). | 2. Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours. | 3. Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt. | 4. Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
pork shoulder	4	pounds	cut	4281.984	0.0	311.7139	326.4106
kosher salt	3	tablespoons		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	1	clove	crushed	4.47	0.9918	0.1908	0.015
lime juice	3	tablespoons		11.3438	3.8206	0.1906	0.0318
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
chicken broth	4	cans		378.2	9.15	53.924	12.687999999999999

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