Directions:
- Make a paste of garlic, salt and pepper.
- Combine orange and lime juices, onions and oregano.
- Add paste and blend well.
- Heat chicken stock and wine until almost boiling. Pour over liquid over the rest of the marinade.
- Allow to cool.
- Pour over the room-temperature pork. Place in refrigerator.
- Marinate 3 days, turning once each day.
- Preheat oven to 275F.
- Place pork and marinade into a large roasting dish and cook 9-10 hours.
- Every hour, baste pork with the marinade and juices. If meat begins to over-brown, cover in foil.
- Shred pork and serve over mashed yucca or rice. Sauce with remaining, strained marinade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 451.35 Kcal (1890 kJ) | ||
| Calories from fat | 173.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.23g | 30% | |
|---|---|---|---|
| Cholesterol | 182.71mg | 61% | |
| Sodium | 2319.8mg | 97% | |
| Potassium | 1065.93mg | 23% | |
| Total Carbs | 7.34g | 2% | |
| Sugars | 3.05g | 12% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 55.35g | 111% | |
| Vitamin C | 18.9mg | 31% | |
| Iron | 3mg | 17% | |
| Calcium | 62.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 122.2 Kcal (512 kJ) | ||
| Calories from fat | 46.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 30% | |
|---|---|---|---|
| Cholesterol | 49.47mg | 61% | |
| Sodium | 628.09mg | 97% | |
| Potassium | 288.6mg | 23% | |
| Total Carbs | 1.99g | 2% | |
| Sugars | 0.83g | 12% | |
| Dietary Fiber | 0.23g | 3% | |
| Protein | 14.99g | 111% | |
| Vitamin C | 5.1mg | 31% | |
| Iron | 0.8mg | 17% | |
| Calcium | 16.9mg | 6% | |
* 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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