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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut up your pork roast into 1 to 2 inch chunks (Don't trim the fat it will render in final part of cooking) and put it in a large pot. Add the cup of orange juice and your seasonings. Add enough water to just cover the meat (it's ok if it's not completely covered). Bring it to a simmer and let it simmer uncovered for 2 hours. I know you'll be tempted but DO NOT stir or touch the meat during these 2 hours. You should have enough water/juice in the pot that by the end of the 2 hours you will be down to about an inch or less of liquid. When you get to this point turn the heat up to medium high and chop and stir it around until the liquid evaporates and your pork is a mixture of something between chunks and shredded. I like to let it brown up a bit even. That's it, you're done! The best pork ever and the flavor is simple enough that you can do pretty much anything with the meat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork roast	1		cut	512.2678	0.0	103.7229	7.752000000000001
orange juice	1	cup		111.6	25.791999999999998	1.736	0.496
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
salt pepper				-	-	-	-
water				-	-	-	-

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