Directions:
- Trim fat from pork butt. Cut into chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring to a boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.
- Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 39.2 Kcal (164 kJ) | ||
| Calories from fat | 15.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 3% | |
|---|---|---|---|
| Cholesterol | 17.01mg | 6% | |
| Sodium | 19.36mg | 1% | |
| Potassium | 102.49mg | 2% | |
| Total Carbs | 0.4g | 0% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 5.44g | 11% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 8.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 56.78 Kcal (238 kJ) | ||
| Calories from fat | 22.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 3% | |
|---|---|---|---|
| Cholesterol | 24.63mg | 6% | |
| Sodium | 28.05mg | 1% | |
| Potassium | 148.45mg | 2% | |
| Total Carbs | 0.58g | 0% | |
| Sugars | 0.22g | 1% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 7.87g | 11% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 12.9mg | 1% | |
* 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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