Directions:
- For the pork: Blend the lemon juice, orange juice, vinegar and achiote paste together. Pour the mixture over the pork in a large cooking pot and let it marinate overnight in the refrigerator.
- The following day, add 2 cups water, the peppercorns, bay leaves, garlic, onion, your favorite spices, and some salt and pepper. Let the pork cook over low heat for 3 to 4 hours. When the meat is tender and falling apart, it's ready.
- Serve with hot corn tortillas and your favorite garnishes.
- This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 432.8 Kcal (1812 kJ) | ||
| Calories from fat | 196.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.83g | 34% | |
|---|---|---|---|
| Cholesterol | 151.96mg | 51% | |
| Sodium | 308.78mg | 13% | |
| Potassium | 909.58mg | 19% | |
| Total Carbs | 8.05g | 3% | |
| Sugars | 3.98g | 16% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 47.43g | 95% | |
| Vitamin C | 31.1mg | 52% | |
| Iron | 2.4mg | 13% | |
| Calcium | 63.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 127.41 Kcal (533 kJ) | ||
| Calories from fat | 57.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.43g | 34% | |
|---|---|---|---|
| Cholesterol | 44.73mg | 51% | |
| Sodium | 90.9mg | 13% | |
| Potassium | 267.77mg | 19% | |
| Total Carbs | 2.37g | 3% | |
| Sugars | 1.17g | 16% | |
| Dietary Fiber | 0.19g | 3% | |
| Protein | 13.96g | 95% | |
| Vitamin C | 9.2mg | 52% | |
| Iron | 0.7mg | 13% | |
| Calcium | 18.6mg | 6% | |
* 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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