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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut Pork shoulder roast into 2 inch cubes. | 2. In a medium bowl, stir together garlic, black pepper, red pepper flakes, oregano and cumin. Add in the zest, juices and vinegar, stirring to make a paste. | 3. Add the pork pieces and toss until evenly coated. | 4. Cut the onions into think slices and arrange on the bottom of the slow cooker. | 5. Pour the broth over the onions. | 6. Arrange the pork in an even layer over the onions, pouring over any reserved marinade. | 7. Cover and cook on high for 4 hours (or 8 hours on low) until the pork is fork-tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	5	lb	trimmed	2878.6732	0.0	510.9078	77.0668
garlic clove	9		chopped	-	-	-	-
salt	2	teaspoons		-	-	-	-
black pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
red pepper flake	2	teaspoons		-	-	-	-
oregano	4	teaspoons	dried	10.6	2.7568	0.36	0.1712
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
orange	1		grated	45.12	11.28	0.9024	0.1152
lime	1/2		grated	-	-	-	-
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
onion	3			132.0	30.822	3.63	0.33
vegetable broth	1/3	cup		54.12	8.774	1.9844	1.2792

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