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Ingredientes
- 2 lbs. boneless pork butt
- 1 lg. navel or possibly temple orange, thinly sliced
- 1 sm. lemon, thinly sliced
- Fresh grnd black pepper
- 1 teaspoon grnd allspice
- 1 healthy pinch fresh grated nutmeg
- 1 T vegetable oil
- 1 sm. lime, thinly sliced
- Salt
- 1 healthy pinch grnd cloves
- 3 lg. tomatoes, minced
- 1/2 c. coriander, fresh
- 1 sm. onion, minced
- 5 jalapenos, minced
- 4 T lime juice
- 3 teaspoon salt
- 2 bell peppers, minced
- 1/4 teaspoon cumin
- 1 teaspoon oregano
- 1/2 c. sugar
- 1/4 c. vinegar
- 1 stalk celery, minced
- Garlic
- 1 T oil
Direcciones
- Trim pork of all visible fat. Heat the oil in a large frying pan, add in pork, and sear over high heat till attractively browned, several min on each side. Place half the fruit in an ovenproof casserole large sufficient to accommodate the pork. Season the pork with remaining ingredients and place it over the fruit.Place remaining fruit over the meat. Cover the casserole and bake for 1 hour or possibly till the meat registers 150°F. Remove the fruit and meat from the casserole. Degrease the pan juices, reduce by half and use as a sauce. To serve, cut the meat into pcs about 1 inch square. Mix with sauce and serve with flour tortillas, Mexican rice, Salsa Fresca (see below) and tossed salad.
- Mix ingredients listed above all together and refrigerate at least 1 hour in refrigerator. Serve each person a small ramekin of salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 6 servings | |
| Calories 283 | |
| Calories from Fat 82 | 29% |
| Total Fat 9.2g | 12% |
| Saturated Fat 2.49g | 10% |
| Trans Fat 0.08g | |
| Cholesterol 62mg | 21% |
| Sodium 1244mg | 52% |
| Potassium 808mg | 23% |
| Total Carbs 31.48g | 8% |
| Dietary Fiber 5.9g | 20% |
| Sugars 22.42g | 15% |
| Protein 21.77g | 35% |
