Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
394
Calories
28g
Protein
29g
Fat
6g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 5 to 6 pounds fresh pork picnic shoulder, skin on (pernil)
- 8 cloves of garlic, minced
- 1/4 cup olive oil
- 2 tablespoons kosher salt
- 2 tablespoons white wine vinegar
- 1 tablespoon dried oregano
- 2 teaspoons freshly ground black pepper
- 1 teaspoon cumin
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By seriouseats ·
Recipe sourced from
openrecipes