Directions:
- Mix garlic with jalapeños, vinegar, herbs and lime juice.
- Whisk in the olive oil.
- Add the salt and pepper corns.
- Whisk and allow to stand for about 30 minutes.
- Reserve half of the marinade.
- Put the pork into a Ziploc bag and add the other half of the marinade to meat.
- Marinade for about 4 hours but no more than 8 hours.
- Remove the pork from the marinade and cook on a hot grill for about 1 hour or until internal temperature is about 160°F.
- Allow to rest for twenty minutes before serving then,slice and use the reserved marinade to drizzle over the meat.
- Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 511.65 Kcal (2142 kJ) | ||
| Calories from fat | 403.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.83g | 69% | |
|---|---|---|---|
| Cholesterol | 71.71mg | 24% | |
| Sodium | 332.7mg | 14% | |
| Potassium | 509.76mg | 11% | |
| Total Carbs | 6.07g | 2% | |
| Sugars | 0.83g | 3% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 23.49g | 47% | |
| Vitamin C | 18.4mg | 31% | |
| Iron | 2.8mg | 15% | |
| Calcium | 86.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 270.39 Kcal (1132 kJ) | ||
| Calories from fat | 213.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.69g | 69% | |
|---|---|---|---|
| Cholesterol | 37.9mg | 24% | |
| Sodium | 175.82mg | 14% | |
| Potassium | 269.4mg | 11% | |
| Total Carbs | 3.21g | 2% | |
| Sugars | 0.44g | 3% | |
| Dietary Fiber | 1.22g | 9% | |
| Protein | 12.41g | 47% | |
| Vitamin C | 9.7mg | 31% | |
| Iron | 1.5mg | 15% | |
| Calcium | 45.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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