Directions:
- Grind all the spices in coffee grinder used only for spice grinding.
- Add everything but the pork butt to a blender jar and pulse until it is well mixed.
- Cut the pork into large chunks. Put the pork and the marinade into a ziploc bag and let it sit in the refrigerator for 3-6 hours.
- Preheat oven to 325
- Pour the pork and marinade into a dutch oven and cover. Bake in the oven for 3 hours.
- Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 583.78 Kcal (2444 kJ) | ||
| Calories from fat | 240.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.69g | 41% | |
|---|---|---|---|
| Cholesterol | 253.26mg | 84% | |
| Sodium | 2615.45mg | 109% | |
| Potassium | 1375.03mg | 29% | |
| Total Carbs | 4.43g | 1% | |
| Sugars | 1.72g | 7% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 76.29g | 153% | |
| Vitamin C | 15.4mg | 26% | |
| Iron | 4.4mg | 25% | |
| Calcium | 76.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 134.69 Kcal (564 kJ) | ||
| Calories from fat | 55.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.16g | 41% | |
|---|---|---|---|
| Cholesterol | 58.43mg | 84% | |
| Sodium | 603.43mg | 109% | |
| Potassium | 317.25mg | 29% | |
| Total Carbs | 1.02g | 1% | |
| Sugars | 0.4g | 7% | |
| Dietary Fiber | 0.1g | 2% | |
| Protein | 17.6g | 153% | |
| Vitamin C | 3.6mg | 26% | |
| Iron | 1mg | 25% | |
| Calcium | 17.7mg | 8% | |
* 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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