Распечатать
E-mail
Add a photoПорций: 8
Ингредиенты
- 5 lb bone-in pork, shoulder, skinless with some fat
- 1 bn fresh cilantro
- 2 c. orange juice
- 1 c. juice of lime
- 1 c. canola oil
- 1/2 c. chipotle chili
- 2 x Bay Leaf, crushed
- 5 x cloves of garlic
- 1 Tbsp. coarse salt
- 1 Tbsp. coriander, seeds
- 1 Tbsp. grnd toasted cumin, seeds
- 1 Tbsp. crushed black peppercorns For the Mojito
- 2 c. orange juice
- 2 Tbsp. chopped garlic
- 1/2 c. canola oil
- 1 c. chopped shallot
- 1 x jalapeno, diced, seeded
- 6 Tbsp. juice of lime
- 1/2 tsp coarse salt peanut oil, for frying
Инструкции
- Preheat the oven to 325 degrees Fahrenheit.
- Combine all the ingredients except the pork shoulder in a food processor and mix for 2 min, till well combined.
- Place the pork shoulder in a large sufficient bag to hold it, then add in the marinade and close the bag with a twist tie. Wrap it in another bag. Transfer the pork to a bowl large sufficient to hold the bag and marinate it in the fridge for 2 days, turning the bag occasionally to make sure the marinade covers the pork.
- When you are ready to cook, preheat the oven and remove the pork from the bag. Transfer it to a roasting pan, fat side up, add in 3 c. of water and pour the marinade on top of pork. Cover it with foil and cook for 1 1/2 hrs then turn the pork fat-side down and cook for another 1 1/2 hrs or possibly till the meat is almost falling of the bone.
- Increase the oven temperature to 400 degrees Fahrenheit and throw away the foil. Cook the pork for a further 1/2 hour fat side up till brown.
- Remove the pork from the oven and let it sit for a few min. Test it with a meat thermometer in thickest part of pork, not touching bone, till the temperature reads170 degrees Fahrenheit.
- Set the pork aside to cold, then pull the meat from the bone with your fingers.
- For the Mojito:Mix together all the ingredients for the mojito. Then, heat 3 Tbsp. of peanut oil in a frying pan and add in 4 c. of pulled pork pcs and fry a few min till crisp on edges. Add in 1/2 a c. of the mojito and cook for a few min till the liquid has evaporated, season with minced cilantro salt and pepper and serve on a bed of salad with lowfat sour cream.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 410g | |
| Recipe makes 8 servings | |
| Calories 731 | |
| Calories from Fat 433 | 59% |
| Total Fat 48.94g | 61% |
| Saturated Fat 5.14g | 21% |
| Trans Fat 0.21g | |
| Cholesterol 132mg | 44% |
| Sodium 2500mg | 104% |
| Potassium 1314mg | 38% |
| Total Carbs 23.82g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 11.07g | 7% |
| Protein 54.16g | 87% |
