Directions:
- Wash the pork shoulder well and pat dry. Mix all the ingredients in a small bowl very well.After mixing all the spices very well, in a large bowl dump the spices in and add the pork.
- Roll it around so that it is completely covered with all the spice and pat the spices into the meat with your fingers.Place in a plastic bag or small roster and let sit overnight or longer.
- Tie it onto the Rotisserie spit on medium heat for 1 hour to a maximum time of 1 hours and 30 minutes for well done or 325°F in the oven for 1 hour for medium.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 564.68 Kcal (2364 kJ) | ||
| Calories from fat | 238.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.5g | 41% | |
|---|---|---|---|
| Cholesterol | 253.26mg | 84% | |
| Sodium | 353.99mg | 15% | |
| Potassium | 1307.26mg | 28% | |
| Total Carbs | 1.15g | 0% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 75.78g | 152% | |
| Vitamin C | 4mg | 7% | |
| Iron | 3.9mg | 22% | |
| Calcium | 59.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 148.63 Kcal (622 kJ) | ||
| Calories from fat | 62.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.98g | 41% | |
|---|---|---|---|
| Cholesterol | 66.66mg | 84% | |
| Sodium | 93.17mg | 15% | |
| Potassium | 344.09mg | 28% | |
| Total Carbs | 0.3g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.06g | 1% | |
| Protein | 19.95g | 152% | |
| Vitamin C | 1.1mg | 7% | |
| Iron | 1mg | 22% | |
| Calcium | 15.6mg | 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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