Directions:
- Blend tomatoes, jalapeno peppers, and salt in a food processor until you have a slightly chunky salsa.
- Heat oil in a large skillet over high heat. Cook pork in hot oil until crispy and caramel colored, about 10 minutes. Pour the salsa over the pork, reduce heat to low, place a cover on the skillet, and cook until the pork pieces are tender and no longer pink in the center, about 30 minutes. Remove and discard any pieces of bone.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1546.15 Kcal (6473 kJ) | ||
| Calories from fat | 1428.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 158.74g | 244% | |
|---|---|---|---|
| Cholesterol | 163.26mg | 54% | |
| Sodium | 503.46mg | 21% | |
| Potassium | 1203.86mg | 26% | |
| Total Carbs | 7.77g | 3% | |
| Sugars | 5.74g | 23% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 22.3g | 45% | |
| Vitamin C | 33.8mg | 56% | |
| Calcium | 51mg | 5% | |
| Amount Per 100 g | |||
| Calories | 363.09 Kcal (1520 kJ) | ||
| Calories from fat | 335.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.28g | 244% | |
|---|---|---|---|
| Cholesterol | 38.34mg | 54% | |
| Sodium | 118.23mg | 21% | |
| Potassium | 282.71mg | 26% | |
| Total Carbs | 1.82g | 3% | |
| Sugars | 1.35g | 23% | |
| Dietary Fiber | 0.48g | 8% | |
| Protein | 5.24g | 45% | |
| Vitamin C | 7.9mg | 56% | |
| Calcium | 12mg | 5% | |
* 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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