Directions:
- Preheat the oven to 300 degrees F.
- In a small skillet, combine the coriander seeds and peppercorns. Cook over medium heat, stirring frequently, until fragrant and toasted, about 4 minutes. Remove from the heat and let cool. In a coffee grinder, process the spices until finely ground.
- In a small bowl, combine the peppercorn mixture, salt, ancho chile pepper, cinnamon and cocoa. Rub the spice mixture evenly over the pork roast.
- In a Dutch oven, combine the beef stock and onions. Add the roast to the Dutch oven. Cover and bake until very tender, about 3 hours.
- Using two forks, shred the roast. Serve on buns with pickle spears if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 643.76 Kcal (2695 kJ) | ||
| Calories from fat | 216.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.02g | 37% | |
|---|---|---|---|
| Cholesterol | 188.99mg | 63% | |
| Sodium | 2912.94mg | 121% | |
| Potassium | 1159.96mg | 25% | |
| Total Carbs | 40.26g | 13% | |
| Sugars | 8.31g | 33% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 65.87g | 132% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 4.4mg | 24% | |
| Calcium | 91.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 143.57 Kcal (601 kJ) | ||
| Calories from fat | 48.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.36g | 37% | |
|---|---|---|---|
| Cholesterol | 42.15mg | 63% | |
| Sodium | 649.63mg | 121% | |
| Potassium | 258.69mg | 25% | |
| Total Carbs | 8.98g | 13% | |
| Sugars | 1.85g | 33% | |
| Dietary Fiber | 0.6g | 11% | |
| Protein | 14.69g | 132% | |
| Vitamin C | 0.3mg | 3% | |
| Iron | 1mg | 24% | |
| Calcium | 20.5mg | 9% | |
* 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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