Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.1% of RDA
• Calories: 21.9% of RDA
• Carbs: 1.7% of RDA
• Fat (total lipid): 40.0% of RDA
• Fiber: 1.3% of RDA
• Fructose: 1.9% of RDA
• Protein: 37.1% of RDA
• Sodium: 22.2% of RDA
• Sugar: 9.0% of RDA
• Vitamin A (IU): 2.4% of RDA
• Vitamin B6: 40.6% of RDA
• Vitamin C: 15.1% of RDA
• Iron: 1.1% of RDA
• Magnesium: 13.9% of RDA
• Manganese: 1.8% of RDA
• Niacin: 47.6% of RDA
• Potassium: 23.2% of RDA
• Zinc: 48.6% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
0
MACROS
Carbohydrate
4.61
g
4.607
Calories
438
438.327
Fiber
0.358
g
0.358
Iron
0.201
mg
0.201
Protein
41.7
g
41.698
Sodium
299
mg
299.246
Sugars
2.81
g
2.809
Fat (total lipid)
24.5
g
24.47
N
0
0
yellow onion|garlic (fresh)|cinnamon stick|oregano (fresh)|cumin|salt|chipotle pepper (powder)|boneless pork butt|orange juice
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PREPARATION
1.
Dice the onion and peel the garlic cloves. Place the onion, garlic, and cinnamon sticks in the bottom of the slow cooker.
2.
In a small bowl, combine the oregano, cumin, salt, pepper, and chipotle powder.
3.
Cut the pork roast into 2-inch cubes. Place the cubed meat in a bowl and sprinkle the spice mix over top. Toss the meat in the spices until evenly coated.
4.
Place the seasoned meat in the slow cooker on top of the onion, garlic, and cinnamon.
5.
Use a vegetable peeler to remove the thin layer of orange zest from one of the oranges.
6.
Squeeze about ½ cup juice from the oranges. Pour the orange juice over the meat in the slow cooker, than sprinkle the pieces of orange zest over top.
7.
Place a lid on the slow cooker, turn it on to high, and cook for 5 hours, or until the meat is tender and falls apart.
8.
Use tongs to stir and shred the meat, and remove the cinnamon sticks. Transfer the meat and some of the liquid to a skillet (preferably non-stick or cast iron).
9.
Cook the meat over medium flame until browned and crispy on the edges. Avoid stirring the meat too much as it will break down into tiny pieces. Use the crispy meat as a filling for tacos, burritos, nachos, or burrito bowls.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 438
Protein 41.7 g
Carbohydrates 4.61 g
Iron 0.20 mg
Fiber 0.36 g
Calcium 11.0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
