Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
719
Calories
61g
Protein
32g
Fat
42g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange Juice | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 bone-in pork shoulder, about 3 lb.
- Salt and freshly ground pepper, to taste
- 3 Tbs. olive oil
- 1 cup chicken broth
- 3/4 cup dry white wine
- 1/2 cup fresh orange juice
- 1/4 cup firmly packed dark brown sugar
- 1 fresh rosemary sprig
- 1 1/2 cups dried plums, pitted
- 1 1/2 cups dried apricots
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes