20 Ingredients
  • For the Pork:
  • 2 tablespoons fennel seeds, lightly toasted
  • 1 tablespoon coriander seeds, lightly toasted
  • 1 teaspoon whole black peppercorns, lightly toasted
  • 7 cloves garlic, peeled, divided
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 5 tablespoons juice from about 3 lemons, divided
  • 1 whole bone-in pork shoulder, about 5 1/2 pounds
  • For the Salsa Verde:
  • 2 tablespoons golden raisins, soaked in warm water for 15 minutes and drained
  • 1 tablespoon zest from 1 lemon
  • 1/4 cup capers, drained and rinsed
  • 10 cornichons (about 1/3 cup)
  • 1/4 cup minced white onion
  • 3/4 cup fresh, flat-leaf parsley
  • 1/4 cup fresh tarragon
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon fresh-cracked pepper
  • 1/2 cup olive oil
Nutrition
732
37% daily value
8 servings
                                       
                                            low-​carb, low-​sugar, dairy-​free, gluten-​free
     

Fat

92% 60

Saturated

85% 17

Trans

- 0

Monounsaturated

- 31

Polyunsaturated

- 6

Carbs

2% 7

Carbs (net)

- 5

Fiber

8% 2

Sugars

- 2

Sugars, added

- 0

Protein

83% 42

Cholesterol

55% 166

Sodium

25% 596

Calcium

9% 93

Magnesium

15% 62

Potassium

18% 869

Iron

22% 4

Zinc

60% 7

Phosphorus

65% 455

Vitamin A

4% 35

Vitamin C

19% 17

Thiamin (B1)

152% 2

Riboflavin (B2)

53% 1

Niacin (B3)

58% 9

Vitamin B6

70% 1

Folate equivalent (total)

7% 27

Folate (food)

- 27

Folic acid

- 0

Vitamin B12

72% 2

Vitamin D

27% 4

Vitamin E

20% 3

Vitamin K

90% 107
Comments
 
×