14 Ingredients
  • 5 pounds boneless pork shoulder butt, cut into 1 inch cubes
  • 1 pound for pork fat back, cut into 1 inch cubes
  • 3 large poblano peppers
  • 3 tablespoons kosher salt
  • 3 tablespoons ancho chile powder
  • 2 tablespoons fresh oregano
  • 1 tablespoon minced garlic
  • 1 tablespoon Spanish Paprika
  • 2 teaspoons ground cumin
  • 1/2 cup chopped fresh cilantro
  • 1 cup ice water
  • Natural hog casings, soaked in lukewarm water for at least 30 minutes and rinsed
  • Type of fire: direct
  • Grill heat: medium-high
Nutrition
323
16% daily value
20 servings
                                       
                                            low-​sugar, dairy-​free, gluten-​free
     

Fat

36% 24

Saturated

41% 8

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 3

Carbs

1% 2

Carbs (net)

- 1

Fiber

4% 1

Sugars

- 1

Sugars, added

- 0

Protein

49% 24

Cholesterol

32% 95

Sodium

15% 371

Calcium

4% 40

Magnesium

8% 32

Potassium

11% 498

Iron

12% 2

Zinc

33% 4

Phosphorus

37% 262

Vitamin A

4% 36

Vitamin C

24% 22

Thiamin (B1)

91% 1

Riboflavin (B2)

30% 0

Niacin (B3)

36% 6

Vitamin B6

44% 1

Folate equivalent (total)

3% 10

Folate (food)

- 10

Folic acid

- 0

Vitamin B12

40% 1

Vitamin D

14% 2

Vitamin E

7% 1

Vitamin K

6% 8
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