This recipe has Fat (total lipid) as 54.4%, Protein as 51.6% and Sodium as 53.0% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 8.1% of RDA
• Calories: 32.7% of RDA
• Carbs: 7.2% of RDA
• Fat (total lipid): 54.4% of RDA
• Fiber: 16.0% of RDA
• Fructose: 9.1% of RDA
• Protein: 51.6% of RDA
• Sodium: 53.0% of RDA
• Sugar: 27.3% of RDA
• Vitamin A (IU): 237% of RDA
• Vitamin B6: 66.3% of RDA
• Vitamin C: 86.5% of RDA
• Iron: 7.6% of RDA
• Magnesium: 25.7% of RDA
• Manganese: 8.1% of RDA
• Niacin: 69.3% of RDA
• Potassium: 40.6% of RDA
• Zinc: 67.4% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
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PREPARATION
PREPARING THE PORK
1.
Rub the Cajun seasoning into the pork shoulder; place in the bottom of a slow cooker.
2.
Pour the pepperoncini with the juice, and the adobo sauce over the pork.
3.
Top with the onion, garlic, and cilantro.
4.
Pour enough water into the slow cooker to cover the bottom half of the pork shoulder.
5.
Cook on Low until the meat begins to fall apart, 6 to 8 hours.
PREPARING THE SALAD
6.
In a bowl, add the spring mix, cooked corn kernels, sliced radish, shredded cabbage, and shredded carrots.
7.
Mix well.
ASSEMBLING & SERVING
8.
When the meat is done, shred inside the slow cooker.
9.
Spoon desired amount of shredded meat onto a plate.
10.
Top with desired amount of salad mix.
11.
Sprinkle with paprika and serve while meat is still warm.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 654
Protein 58.1 g
Carbohydrates 19.8 g
Iron 1.43 mg
Fiber 4.49 g
Calcium 80.9 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.
