Directions:
- 1. Season pork shoulders with salt and pepper. Sear in a large pot with oil until deep brown. Transfer pork shoulders to a roasting pan to collect meat juices.
- 2. Caramelize vegetables in the same pot until deep golden. Place pork shoulders back on top of vegetables and add in remaining ingredients. Mix well and cover.
- 3. Braise covered for about 2 1/2 hours until very tender. Remove pork from braising liquid and shred.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.66 Kcal (522 kJ) | ||
| Calories from fat | 29.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.24g | 5% | |
|---|---|---|---|
| Cholesterol | 3.71mg | 1% | |
| Sodium | 813.03mg | 34% | |
| Potassium | 445.73mg | 9% | |
| Total Carbs | 17.24g | 6% | |
| Sugars | 6.55g | 26% | |
| Dietary Fiber | 5.38g | 22% | |
| Protein | 5.31g | 11% | |
| Vitamin C | 11.9mg | 20% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.4mg | 8% | |
| Calcium | 127mg | 13% | |
| Amount Per 100 g | |||
| Calories | 16.71 Kcal (70 kJ) | ||
| Calories from fat | 3.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.43g | 5% | |
|---|---|---|---|
| Cholesterol | 0.5mg | 1% | |
| Sodium | 108.95mg | 34% | |
| Potassium | 59.73mg | 9% | |
| Total Carbs | 2.31g | 6% | |
| Sugars | 0.88g | 26% | |
| Dietary Fiber | 0.72g | 22% | |
| Protein | 0.71g | 11% | |
| Vitamin C | 1.6mg | 20% | |
| Iron | 0.2mg | 8% | |
| Calcium | 17mg | 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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