Directions:
- Place the pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top. Cover loosely, and simmer until the meat is tender, about 1 1/2 hours. Allow the pork to cool, covered, in the broth for 1 hour. Shred the meat with two forks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.54 Kcal (1790 kJ) | ||
| Calories from fat | 101.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.3g | 17% | |
|---|---|---|---|
| Cholesterol | 132.28mg | 44% | |
| Sodium | 3379.07mg | 141% | |
| Potassium | 1261.63mg | 27% | |
| Total Carbs | 27.14g | 9% | |
| Sugars | 15.07g | 60% | |
| Dietary Fiber | 4.67g | 19% | |
| Protein | 52.67g | 105% | |
| Vitamin C | 77.8mg | 130% | |
| Iron | 4.4mg | 24% | |
| Calcium | 131.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 95.6 Kcal (400 kJ) | ||
| Calories from fat | 22.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.53g | 17% | |
|---|---|---|---|
| Cholesterol | 29.58mg | 44% | |
| Sodium | 755.56mg | 141% | |
| Potassium | 282.1mg | 27% | |
| Total Carbs | 6.07g | 9% | |
| Sugars | 3.37g | 60% | |
| Dietary Fiber | 1.04g | 19% | |
| Protein | 11.78g | 105% | |
| Vitamin C | 17.4mg | 130% | |
| Iron | 1mg | 24% | |
| Calcium | 29.4mg | 13% | |
* 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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