Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1-1/2 pounds pork shoulder
- 1-quart cold water
- 1-cup corn meal
- 2 teaspoons salt
- 1/8-teaspoon pepper
Directions
Cut the pork into small pieces and crack the bone and put it all into a large kettle.
Add the cold water and cook until the meat is tender.
Remove the bone and measure the liquid that remains.
Add enough water to make one quart.
Heat to the boiling and stir in the corn meal.
Add salt and pepper and cook for 2 hours.
As you cook this you’ll see the meat turning into shreds.
When ready to use, cut into slices and sauté.