Directions:
- Cut meat into small chunks and combine with salt and leave to marinate for a few hours, covered in the fridge.
- Preheat oven to 160°C.
- Place all the ingredients into a cast iron casserold dish, cover with a tight-fitting lid and cook for 3 hours.
- The pork should be meltingly tender and fat transluce3nt.
- Lift the meat from its juices and tear into fine sheds with a pair of forks and then pack tightly into ramekins.
- Pour the juices from the casserold dish through a sieve and then pour over the shredded meat and leave to cool and then refrigerate until the fat has set.
- Seal well with cling film.
- Best eaten in the first few day after making.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 433.25 Kcal (1814 kJ) | ||
| Calories from fat | 397.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.21g | 68% | |
|---|---|---|---|
| Cholesterol | 60mg | 20% | |
| Sodium | 608.58mg | 25% | |
| Potassium | 158.08mg | 3% | |
| Total Carbs | 0.3g | 0% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 7.55g | 15% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.9mg | 5% | |
| Calcium | 8.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 407.22 Kcal (1705 kJ) | ||
| Calories from fat | 373.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.55g | 68% | |
|---|---|---|---|
| Cholesterol | 56.4mg | 20% | |
| Sodium | 572.02mg | 25% | |
| Potassium | 148.59mg | 3% | |
| Total Carbs | 0.28g | 0% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 7.09g | 15% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.8mg | 5% | |
| Calcium | 7.9mg | 1% | |
* 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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