Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
596
Calories
60g
Protein
32g
Fat
11g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 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
- 2 tablespoons fennel seeds
- 1 tablespoon coarse kosher salt
- 2 teaspoons black peppercorns
- 1 teaspoon dried crushed red pepper
- 1 5 1/2- to 6-pound boneless pork shoulder (Boston butt), excess fat trimmed with thin layer left intact
- 6 large garlic cloves, minced
- 2 tablespoons extra-virgin olive oil plus additional for brushing
- 1 cup dry white wine
- 1/2 cup low-salt chicken broth
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes