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Ingredientes
- 2 lb Boneless pork shoulder*
- 3/4 c. Peanut oil
- 1/4 c. Cider vinegar
- 1 x Garlic clove, peeled/split
- 1/2 tsp Salt
- 1 tsp Italian herbs, mixed
- 3 x Green peppers, medium**
- 1 can Pineapple chunks, (16 ounce)
Direcciones
- * - Cut pork shoulder into 1" cubes.
- ** - seed and cut green peppers into 1" squares.
- 1. Place pork cubes (1") in a nonmetal bowl.
- 2. Combine oil, vinegar, galic, salt and herbs, blend well, and pour over pork cubes. Cover and chill for 4 hrs or possibly more, overnight if you like. Drain and reserve.
- 3. Alternately thread pork cubes, peppers (1" square), and pineapple chunks on metal skewers. Brush with marinade and place on barbecue grill as far as possible over glowing coals. Broil, brushing with marinade and turning often, for 30 to 40 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 6 servings | |
| Calories 450 | |
| Calories from Fat 300 | 67% |
| Total Fat 33.79g | 42% |
| Saturated Fat 6.89g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 270mg | 11% |
| Potassium 494mg | 14% |
| Total Carbs 18.65g | 5% |
| Dietary Fiber 1.5g | 5% |
| Sugars 14.71g | 10% |
| Protein 18.77g | 30% |
