Directions:
- Combine first 6 ingredients in a food processor; pulse until finely chopped. Peel and section lime over a bowl, catching juices; discard peel. Add lime juice, lime sections, and 1 tablespoon olive oil to food processor; process until smooth. Scrape the chipotle mixture into a zip-top plastic bag. Add pork; seal. Marinate in refrigerator 1 hour.
- Preheat oven to 325°.
- Heat a small Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl. Remove pork from bag; reserve marinade. Sprinkle pork with salt. Add pork to pan; sauté 8 minutes, browning on all sides. Remove pork from pan. Add broth and reserved marinade to pan; bring to a boil, scraping pan to loosen browned bits. Return pork to pan; cover and bake at 325° for 2 1/2 hours or until pork is fork-tender. Shred pork; toss with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1077.86 Kcal (4513 kJ) | ||
| Calories from fat | 381.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.34g | 65% | |
|---|---|---|---|
| Cholesterol | 272.1mg | 91% | |
| Sodium | 2087.64mg | 87% | |
| Potassium | 2318.62mg | 49% | |
| Total Carbs | 52.91g | 18% | |
| Sugars | 33.09g | 132% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 119.79g | 240% | |
| Vitamin C | 35.1mg | 58% | |
| Iron | 9.6mg | 53% | |
| Calcium | 233.6mg | 23% | |
| Amount Per 100 g | |||
| Calories | 132.56 Kcal (555 kJ) | ||
| Calories from fat | 46.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 65% | |
|---|---|---|---|
| Cholesterol | 33.46mg | 91% | |
| Sodium | 256.74mg | 87% | |
| Potassium | 285.15mg | 49% | |
| Total Carbs | 6.51g | 18% | |
| Sugars | 4.07g | 132% | |
| Dietary Fiber | 0.56g | 18% | |
| Protein | 14.73g | 240% | |
| Vitamin C | 4.3mg | 58% | |
| Iron | 1.2mg | 53% | |
| Calcium | 28.7mg | 23% | |
* 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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