19 Ingredients
  • 4 ounces dried guajillo peppers, deveined and soaked in cold water for 5 hours
  • 4 ounces apple juice
  • 4 ounces garlic
  • 4 ounces freshly squeezed orange juice
  • 4 ounces white vinegar
  • 2 ounces white onion
  • 1 ounce achiote paste
  • 1 ounce salt
  • 1/2 ounce ground black pepper
  • 1/4 ounce ground cinnamon
  • 1/4 ounce ground cumin
  • 1/4 ounce ground cloves
  • 1/4 ounce dried oregano
  • 1/4 ounce dried thyme
  • 4 bay leaves
  • 1 pound pork shoulder
  • 2 ounces chopped bacon
  • Oil, for cooking
  • Fresh diced pineapple, optional
Nutrition
570
29% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

51% 33

Saturated

49% 10

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 5

Carbs

15% 45

Carbs (net)

- 32

Fiber

53% 13

Sugars

- 18

Sugars, added

- 0

Protein

55% 28

Cholesterol

30% 90

Sodium

29% 699

Calcium

22% 220

Magnesium

22% 88

Potassium

36% 1265

Iron

48% 9

Zinc

29% 4

Phosphorus

50% 352

Vitamin A

43% 391

Vitamin C

59% 35

Thiamin (B1)

70% 1

Riboflavin (B2)

44% 1

Niacin (B3)

40% 8

Vitamin B6

56% 1

Folate equivalent (total)

11% 44

Folate (food)

- 44

Folic acid

- 0

Vitamin B12

15% 1

Vitamin D

0% 2

Vitamin E

13% 3

Vitamin K

106% 85
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