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Ingredientes
- 2 Tbsp. grnd cumin
- 1Â 1/2 Tbsp. finely chopped garlic
- 2 tsp freshly grnd pepper, plus pepper to taste
- 1 tsp salt, plus salt to taste
- 7 Tbsp. ( 3/4 oz) minced fresh cilantro, divided use
- 2 Tbsp. fresh lemon juice
- Â Â Grated zest of 1 lemon
- 1 c. dry white wine
- 2 lb pork shoulder or possibly butt, cut into 1 1/2 inch cubes
- 2 Tbsp. lard or possibly extra virgin olive oil
- 4 x paper-thin lemon slices, cut into quarters
Direcciones
- In a small bowl, stir together cumin, garlic, 2 tsp. pepper, 1 tsp. salt, 4 Tbsp. cilantro, lemon juice and zest, and wine. Place pork in a non-aluminum container, and rub cumin mix into meat. Cover and chill overnight.
- The next day, drain pork, reserving marinade. Pat meat dry. In heavy saucepan over high heat, heat lard or possibly hot extra virgin olive oil. Add in pork and saute/fry till golden brown, 8 to 10 min. Add in reserved marinade and sufficient chicken stock just to cover meat. Raise heat to high and bring to boil. Reduce heat to low, cover, and simmer till very tender, about 45 min, adding lemon slices during last 10 min of cooking.
- Season with salt and pepper and transfer to warmed serving bowl. Sprinkle with remaining 3 Tbsp. cilantro and serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 896g | |
| Calories 1330 | |
| Calories from Fat 612 | 46% |
| Total Fat 68.07g | 85% |
| Saturated Fat 23.94g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 395mg | 132% |
| Sodium 2790mg | 116% |
| Potassium 2565mg | 73% |
| Total Carbs 21.41g | 6% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.16g | 2% |
| Protein 112.15g | 179% |
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