Directions:
- Heat olive oil in a large stock pot over medium heat. Saute onions and garlic until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over pork. Cover, and cook for 30 minutes turning occasionally. Add water periodically if needed.
- Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust seasonings to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.36 Kcal (1203 kJ) | ||
| Calories from fat | 127.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.12g | 22% | |
|---|---|---|---|
| Cholesterol | 101.3mg | 34% | |
| Sodium | 317.32mg | 13% | |
| Potassium | 594.04mg | 13% | |
| Total Carbs | 6.2g | 2% | |
| Sugars | 2.85g | 11% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 30.92g | 62% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 1.9mg | 11% | |
| Calcium | 52.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 79.51 Kcal (333 kJ) | ||
| Calories from fat | 35.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 22% | |
|---|---|---|---|
| Cholesterol | 28.03mg | 34% | |
| Sodium | 87.8mg | 13% | |
| Potassium | 164.37mg | 13% | |
| Total Carbs | 1.72g | 2% | |
| Sugars | 0.79g | 11% | |
| Dietary Fiber | 0.2g | 3% | |
| Protein | 8.56g | 62% | |
| Vitamin C | 0.7mg | 4% | |
| Iron | 0.5mg | 11% | |
| Calcium | 14.5mg | 5% | |
* 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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