Recipes · Mexican · Meat Dishes
Carnitas
One serving has 625 kcal and 34 g protein, and at least a fifth of a woman's daily need of thiamin (138%), selenium (92%), zinc (67%), pyridoxine (62%), cobalamin (61%) and phosphorus (54%). Ready in 175 minutes.
- Preparation: 15 min
- Cooking: 160 min
- Makes: 1 serving (266 g)
- Difficulty: Medium
- Diets: Gluten-free, High protein, Low carb
- Contains: dairy, pork
Ingredients
- 190 g Pork shoulder, raw
- 15 g Lard
- 35 g Orange juice
- 15 g Milk, whole
- 10 g Garlic, raw
- 0.3 g Bay leaves
- 0.3 g Cinnamon
- 0.8 g Salt
Method
- Cut the pork shoulder into large 5-6 cm chunks and season with the salt.
- Put the pork in a wide, heavy pot with the lard, orange juice, milk, garlic, bay leaf and cinnamon.
- Add just enough water to cover, bring to a gentle simmer, and cook uncovered for 2-2.5 hours, until the liquid evaporates and the pork starts to fry in the rendered fat.
- Keep cooking, turning occasionally, for 20-30 more minutes until deeply golden and crisp in spots on the outside, and fully cooked through with no pink inside.
- Remove the bay leaf, then shred the pork roughly with two forks, mixing in some of the crispy bits with the softer meat.
- Serve hot, traditionally with tortillas, onion and cilantro.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 625 kcal | 30% |
| Carbohydrates | 8.1 g | |
| Water | 172 mL | |
| Fiber | 0.52 g | 2% |
| Protein | 34 g | 71% |
| Tryptophan | 0.41 g | |
| Threonine | 1.5 g | |
| Isoleucine | 1.5 g | |
| Leucine | 2.7 g | |
| Lysine | 3 g | |
| Methionine | 0.86 g | |
| Cystine | 0.42 g | |
| Phenylalanine | 1.3 g | |
| Tyrosine | 1.1 g | |
| Valine | 1.8 g | |
| Histidine | 1.3 g | |
| Fat | 49.8 g | |
| Monounsaturated | 22.1 g | |
| Polyunsaturated | 5.4 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 4.6 g | |
| Saturated | 18 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 151 mg | |
| Calcium | 73.1 mg | 7% |
| Copper | 0.21 mg | 23% |
| Iron | 2.4 mg | 13% |
| Magnesium | 42.6 mg | 14% |
| Manganese | 0.27 mg | 15% |
| Phosphorus | 380 mg | 54% |
| Potassium | 707 mg | 15% |
| Selenium | 50.5 µg | 92% |
| Sodium | 442 mg | |
| Zinc | 5.3 mg | 67% |
| Thiamin (vitamin B1) | 1.5 mg | 138% |
| Riboflavin (vitamin B2) | 0.57 mg | 52% |
| Niacin (vitamin B3) | 7.5 mg | 54% |
| Pantothenic acid (vitamin B5) | 1.6 mg | 31% |
| Pyridoxine (vitamin B6) | 0.81 mg | 62% |
| Folate (vitamin B9) | 21.6 µg | 5% |
| Cobalamin (vitamin B12) | 1.5 µg | 61% |
| Choline | 129 mg | 30% |
| Vitamin A | 15.2 µg | 2% |
| Vitamin C | 22.1 mg | 29% |
| Vitamin D (D2 + D3) | 156 IU | 26% |
| Vitamin E | 0.49 mg | 3% |
| Vitamin K | 0.34 µg | 0% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.4 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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