RECIPES PORK MEATS

Pork Cantinas

Pork Cantinas

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 9
Difficulty Medium

Rating (click to rate)

4.8 based on 4 ratings.

Ingredients

  • 2kg Pork Shoulder Roast
  • 1 tbsp Dried Oregano
  • 2 tsp Cumin, Ground
  • 1 tbsp Olive Oil
  • 2 Oranges, Juiced
  • 2 tbsp Garlic, Minced
  • 2 tbsp Jalapenos Chopped
  • 1 Brown Onion, Chopped Roughly
  • 1 tsp Black Pepper

Nutrition Information

Qty per
188g serve		 Qty per
100g
Energy 209.975kcalcal 111.49874814479kcalcal
Protein 10.365gg 5.5039148685353gg
Fat (total) 5.72gg 3.0373751131714gg
 - saturated 1.525gg 0.80978969363399gg
Carbohydrate 35.285gg 18.736674976967gg
 - sugars 7.8225gg 4.153822871116gg
Dietary Fibre 6.4725gg 3.4369598636367gg
Sodium 54.2175mgmg 28.79001489482mgmg

Nutritional information does not include the following ingredients: Dried Oregano , Jalapenos chopped, Black pepper

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Having friends over for dinner and don’t know what to make? Pork Cantinas are so easy to make – add them together with a Mexican Street Corn Salad and some tortillas and you are on your way!

If you like it extra spicy add extra jalapeños or a pinch of cayenne pepper. If you prefer it to be more family friendly leave out the jalapeños all together!

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For more great recipes from The Fresh Life With Megan, check out her Facebook Page.

Method

  1. Preheat the over to 140-150 degrees Celsius.

  2. Cut the pork shoulder in 6 to 8 even pieces.

  3. Place the oregano, cumin and oil in a small bowl and mix together.

  4. Rub the mix all over the meat and coat evenly.

  5. Place all of the ingredients into the casserole dish.

  6. Place the lid onto the dish and cook for 3 1/2 hours.

  7. Once roasted, pull apart with a fork and serve!

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Megan May

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