RecipeDB

Cooking in progress....

Authentic Carnitas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)819.1455
Energy (kCal)4681.8581
Carbohydrates (g)17.8183
Total fats (g)123.9352
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 275 degrees. | 2. Place pork on a large cutting board. | 3. Slice large holes all around pork. Apprx 4 on top, 4 on bottom, 1 on each of the remaining sides. | 4. Insert a generous amount of garlic in each hole. | 5. Rub all dry ingredients on to pork evenly. The pork should be covered on all sides in the dry mix. Add more cayenne if you want more heat and more salt to taste. | 6. Place pork in 9 x 12 baking dish. | 7. Wrap foil over baking dish so it is completely closed. | 8. Place on bottom rack of oven. | 9. Bake for 7 - 8 hours (if you have time to bake longer it will be that much more tender). | 10. Remove from oven and slightly piece the pork apart. | 11. Remove excess juices, but you do want some for moisture. | 12. Replace foil and cook another 2 hours. | 13. approximately 45 minutes before serving remove foil, tear apart a bit more, turn heat up to 400 and bake. | 14. Shred and serve! Delicious! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork shoulder 8 lb 4605.8771 0.0 817.4525 123.3069
    salt 1 tablespoon - - - -
    pepper 1 tablespoon 17.319000000000003 4.4126 0.7169 0.2249
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    new chile powder 1/3 - 1/2 cup - - - -
    garlic clove 12 - - - -
    orange juice 1/2 cup 55.8 12.895999999999999 0.868 0.248

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



    Similar Recipes by Processes Similar Recipes by Category Composition