18 Ingredients
  • 4 ounces dried guajillo peppers, deveined and soaked in cold water for 5 hours
  • 4 ounces garlic
  • 4 ounces apple juice
  • 4 ounces freshly squeezed orange juice
  • 4 ounces white vinegar
  • 2 ounces white onion
  • 1 ounce achiote paste
  • 1/4 ounce ground cinnamon
  • 1/4 ounce ground cloves
  • 1/4 ounce ground cumin
  • 1/4 ounce dried oregano
  • 1/4 ounce dried thyme
  • 4 bay leaves
  • Salt and freshly ground black pepper
  • 1 pound pork shoulder, thinly sliced
  • 2 ounces chopped bacon
  • Oil, for cooking
  • Diced fresh pineapple, optional
Nutrition
562
28% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

51% 33

Saturated

49% 10

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 5

Carbs

15% 44

Carbs (net)

- 31

Fiber

50% 13

Sugars

- 18

Sugars, added

- 0

Protein

55% 27

Cholesterol

30% 90

Sodium

29% 693

Calcium

21% 209

Magnesium

20% 83

Potassium

26% 1230

Iron

46% 8

Zinc

39% 4

Phosphorus

50% 347

Vitamin A

43% 391

Vitamin C

39% 35

Thiamin (B1)

88% 1

Riboflavin (B2)

57% 1

Niacin (B3)

50% 8

Vitamin B6

85% 1

Folate equivalent (total)

11% 43

Folate (food)

- 43

Folic acid

- 0

Vitamin B12

38% 1

Vitamin D

544% 82

Vitamin E

17% 3

Vitamin K

67% 80

Sugar alcohols

- 0

Water

- 188
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