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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a skillet. Sprinkle roast with pepper, garlic powder and seasoning salt; rub in well. When oil is shimmering, add roast and brown well on all sides. Transfer roast to slow cooker. | 2. Combine the lime juice, tomatillos, tomato, jalapenos, and dried chilies in the workbowl of a blender or food processor along with the garlic and salt. Blend until smooth. Pour over roast. | 3. Cook on low 6-8 hours or high 3-4 hours. | 4. 15 min before cooking is completed, add cilantro. | 5. When cooking is done, shred meat using 2 forks; stir meat back in to sauce and serve as taco filling, or over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	3 -4	lb		0.0	0.0	0.0	0.0
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
seasoning salt	1/2	teaspoon		-	-	-	-
lime juice	1			3.7812	1.2735	0.0635	0.0106
tomatillo	10		husked cut	1451.4973	264.8983	43.5449	46.2665
tomato	1		quartered	32.76	7.0798	1.6016	0.364
jalapeno pepper	1		seeded halved	1.6312	0.3656	0.0512	0.0208
red chili pepper	1		seeded chopped	1.25	0.2753	0.0584	0.0138
garlic clove	1			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

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