Ingredients
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1 (6 pound) pork butt roast
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1 ½ tablespoons salt
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1 tablespoon dried oregano
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2 teaspoons ground cumin
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1 teaspoon ground black pepper
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½ teaspoon chile powder
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½ teaspoon paprika
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2 tablespoons olive oil, or more to taste
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1 cup orange juice
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1 onion, coarsely chopped
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4 cloves garlic, diced, or more to taste
Directions
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Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a large bowl.
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Combine salt, oregano, cumin, black pepper, chile powder, and paprika in a small bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; transfer to a pressure cooker. Cover pork cubes with orange juice, onion, and garlic.
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Cover pork cubes with orange juice, onion, and garlic.
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Place lid on the pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes.
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Remove pork from the pressure cooker and shred meat.
Nutrition Facts (per serving)
154 | Calories |
11g | Fat |
2g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 154 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 4g | 18% |
Cholesterol 43mg | 14% |
Sodium 471mg | 20% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 12g | 24% |
Vitamin C 7mg | 7% |
Calcium 24mg | 2% |
Iron 1mg | 6% |
Potassium 211mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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