Directions:
- Place garlic, salt, peppercorns, and oregano in a food processer until chopped.Add oil and vinegar and process to paste. Place pork in a large roasting pan fat side up and score with a knife. Rub mixture over meat; refrigerate 3 hrs or overnight.
- Preheat oven to 350*.
- Place pork in oven and roast 3 hrs. Let cool slightly then chop or tear into large chunks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 321.31 Kcal (1345 kJ) | ||
| Calories from fat | 158.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.57g | 27% | |
|---|---|---|---|
| Cholesterol | 114.51mg | 38% | |
| Sodium | 276.42mg | 12% | |
| Potassium | 684.76mg | 15% | |
| Total Carbs | 5.65g | 2% | |
| Sugars | 0.34g | 1% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 34.77g | 70% | |
| Vitamin C | 2mg | 3% | |
| Iron | 4.7mg | 26% | |
| Calcium | 152.4mg | 15% | |
| Amount Per 100 g | |||
| Calories | 171.9 Kcal (720 kJ) | ||
| Calories from fat | 84.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.4g | 27% | |
|---|---|---|---|
| Cholesterol | 61.26mg | 38% | |
| Sodium | 147.88mg | 12% | |
| Potassium | 366.34mg | 15% | |
| Total Carbs | 3.02g | 2% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 1.84g | 14% | |
| Protein | 18.6g | 70% | |
| Vitamin C | 1.1mg | 3% | |
| Iron | 2.5mg | 26% | |
| Calcium | 81.5mg | 15% | |
* 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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