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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Start with removing any excess pieces of fat from the pork. | 2. In a large,heavy saucepan, place the pork along with the orange zest, orange juice, cumin, bay leaves, onion, garlic and bouillon. | 3. Fill with water just so it barely covers the pork. | 4. Cover and bring to a boil over medium heat. | 5. Reduce heat to medium low and simmer for about 2 hours. | 6. Turn off the heat and allow the meat to cool and any excess fat to raise to the top. | 7. Remove the excess fat, and place the cooled pork in a large bowl. | 8. Add salt and pepper to taste. | 9. In a separate fry pan, heat the lard and fry the pork pieces for about 6 minutes, just so they turn golden; allow them to cool. | 10. Using your hands, pull the meat apart. | 11. In a comal over medium heat, heat the tortillas. | 12. Once you heated all of the tortillas, make tacos with the shredded meat and add your own favorite Mexican salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	2	lbs	boneless cut	1151.4693	0.0	204.3631	30.8267
orange zest	1			1.94	0.5	0.03	0.004
orange juice	3/4	cup		83.7	19.344	1.3019999999999998	0.37200000000000005
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
bay leaf	2			-	-	-	-
spanish onion	1		chopped	-	-	-	-
garlic	1		chopped	4.47	0.9918	0.1908	0.015
beef bouillon	2	tablespoons		2.1	0.012	0.342	0.066
lard	2	tablespoons		230.912	0.0	0.0	25.6
water	1	cup		0.0	0.0	0.0	0.0
corn tortilla	12			-	-	-	-
salt pepper				-	-	-	-

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