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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season the pork shoulder with salt, pepper, cumin and oregano. | 2. Heat canola oil in a large pot or heavy skillet. Pan sear each side of the pork shoulder until browned (a few minutes per side). | 3. Place the chopped onions into crock pot. Put the pork shoulder on top (fat side on bottom). Pour the bottle of salsa on top. | 4. Cook for 5 hours on high or 8 hours on low. | 5. Once cool enough, shred the pork into bite sized pieces. | 6. Strain the liquid, discarding solids, and pour some of the liquid over the meat. | 7. Serve with soft flour tortillas, cilantro, sour cream and lime wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	5	lb		2878.6732	0.0	510.9078	77.0668
green chili salsa	16	ounces		403.4667	0.0	89.76	2.2667
onion	1			60.0	14.01	1.65	0.15
cumin	1 1/2	1/2	ground	11.8125	1.3936	0.561	0.7015
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
flour tortilla	20			-	-	-	-
cilantro	1	bunch		-	-	-	-
lime	2			-	-	-	-
cheese	1	cup	shredded	476.55	3.159	28.89	38.799
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
salt pepper				403.4667	0.0	89.76	2.2667
canola oil	1	tablespoon		123.76	0.0	0.0	14.0

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