15 Ingredients
  • 1 4- to 6-lb. boned pork shoulder or butt
  • 3 ounces frozen orange juice concentrate, thawed
  • 3 tablespoons achiote paste (see Notes)
  • 2 tablespoons coarse kosher or sea salt
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon crumbled dried oregano
  • 1 teaspoon cayenne
  • 3 ounces frozen orange juice concentrate, thawed
  • 2 cups cider vinegar or white distilled vinegar
  • 2 tablespoons butter
  • 1 teaspoon coarse kosher or sea salt
  • 2 to 3 cups cherry or hickory wood chips
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped fresh cilantro
Nutrition
444
22% daily value
11 servings
                                       
                                            low-​carb
     

Fat

46% 30

Saturated

55% 11

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 3

Carbs

4% 13

Carbs (net)

- 11

Fiber

6% 2

Sugars

- 9

Sugars, added

- 0

Protein

55% 28

Cholesterol

38% 115

Sodium

30% 714

Calcium

14% 140

Magnesium

11% 45

Potassium

15% 720

Iron

13% 2

Zinc

39% 4

Phosphorus

50% 349

Vitamin A

4% 33

Vitamin C

30% 27

Thiamin (B1)

104% 1

Riboflavin (B2)

37% 0

Niacin (B3)

39% 6

Vitamin B6

48% 1

Folate equivalent (total)

7% 26

Folate (food)

- 26

Folic acid

- 0

Vitamin B12

48% 1

Vitamin D

18% 3

Vitamin E

5% 1

Vitamin K

15% 18
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