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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut pork meat into chunks and discard the big pieces of fat. (I leave some fat as it adds flavor). | 2. Add pork chunks, broth, garlic*, comino*, onion* and cilantro* to a dutch oven. If necessary, add water so that the meat is covered. | 3. Bring to boil, reduce heat to low and simmer for about 3 -4 hours or until meat is very soft and pulls apart easily. (Be careful not to shred meat, needs to stay in chunks). | 4. Remove the meat carefully from pot and place in a roasting pan. Discard onion and broth. Break the meat apart into smaller chunks (don't shred, it needs to stay in chunks). | 5. Bake in the oven at 450°F for about 20 minutes or until the meat is brown and crispy. | 6. Heat (or make homemade) corn tortillas, serve with desired toppings. | 7. (You may have to adjust garlic, comino, onion and cilantro to your liking, everyone's taste is different. You can add salt and pepper if you like too, I use Nature's seasonings, personal preference). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	4	lbs	boneless	2302.9386	0.0	408.7263	61.6535
chicken broth	2	cans		189.1	4.575	26.962	6.343999999999999
garlic clove	5 -6		grounded	-	-	-	-
cumin seed	1	tablespoon		22.5	2.6544	1.0686	1.3362
onion	2		quartered	128.0	29.888	3.52	0.32
cilantro	1/2	bunch		-	-	-	-

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