Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
283
Calories
29g
Protein
15g
Fat
10g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 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
- 1 cup Roasted Garlic Rub (recipe follows) (The recipe is for 2 cups of rub. Be sure you only use
- cups per 6 lbs. of pork.)
- 2 cups roasted minced garlic
- 5 tablespoons salt (use Kosher)
- 1/4 cup coriander seeds, ground and toasted
- 2 tablespoons mustard powder
- 4 tablespoons dried chipotle pepper, ground
- 2 tablespoons dried thyme
- 5 tablespoons dried rosemary, finely chopped
- 5 tablespoons lemon zest
- 2 1/2 teaspoons black pepper
- 1 (6-pound) boneless pork shoulder or butt roast (not tied) (I use a Boston Butt)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes