Directions:
- Place pork butt in large Dutch oven or medium-size stockpot. Add garlic, peppercorns, bay leaves and salt.
- Add enough cold water to cover by at least 3 inches. Bring just to a boil on high heat, quickly reduce heat to medium-low and let simmer, partly covered, skimming any froth from the top during the first 15 to 20 minutes of cooking.
- A piece this size should be well-cooked but not dried out in 11/2 to 2 hours. Remove from stock and let cool to room temperature.
- When cool, pull meat into fine shreds and mix with red chile.
- Strain and degrease the stock. It will be easier to remove fat if the stock is thoroughly chilled.
- Stock can be kept, tightly covered, for 2 days in the refrigerator if degreased at once, up to a week if you leave the top layer of fat on it until ready to use. The stock also freezes well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.28 Kcal (533 kJ) | ||
| Calories from fat | 53.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.9g | 9% | |
|---|---|---|---|
| Cholesterol | 56.86mg | 19% | |
| Sodium | 259.24mg | 11% | |
| Potassium | 322.23mg | 7% | |
| Total Carbs | 0.13g | 0% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 17.97g | 36% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1mg | 5% | |
| Calcium | 14.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 133.08 Kcal (557 kJ) | ||
| Calories from fat | 55.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.16g | 9% | |
|---|---|---|---|
| Cholesterol | 59.46mg | 19% | |
| Sodium | 271.05mg | 11% | |
| Potassium | 336.92mg | 7% | |
| Total Carbs | 0.14g | 0% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 18.79g | 36% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1mg | 5% | |
| Calcium | 14.9mg | 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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