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
351
18% daily value
24 servings
                                       
                                            low-​sugar, dairy-​free, gluten-​free
     

Fat

46% 30

Saturated

50% 10

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 4

Carbs

1% 2

Carbs (net)

- 1

Fiber

3% 1

Sugars

- 0

Sugars, added

- 0

Protein

37% 18

Cholesterol

27% 81

Sodium

13% 309

Calcium

3% 33

Magnesium

6% 24

Potassium

9% 411

Iron

9% 2

Zinc

25% 3

Phosphorus

28% 197

Vitamin A

4% 34

Vitamin C

20% 18

Thiamin (B1)

64% 1

Riboflavin (B2)

23% 0

Niacin (B3)

27% 4

Vitamin B6

32% 0

Folate equivalent (total)

2% 8

Folate (food)

- 8

Folic acid

- 0

Vitamin B12

34% 1

Vitamin D

528% 79

Vitamin E

6% 1

Vitamin K

5% 6

Sugar alcohols

- 0

Water

- 82
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