Ingredients: Serves 6
4lb boneless pork butt cut into 11/2 inch pieces
4oz Dried new Mexican chiles (sub Arbol chiles)
4 cups boiling Water
2 Tablespoons honey
2 Tablespoons white vinegar
5 Garlic cloves
2 Teaspoons dried Mexican oregano
2 Teaspoons ground cumin
½ Teaspoon cayenne pepper
1/8 Teaspoon ground cloves
Lime Wedges
Beans
2 16oz cans pinto beans
2 Jalapenos
Flour Tortillas
Calories Pork 6oz 372cal 24gm fat, 37gm protein 5 gm carb from honey
Small flour tortilla (2) 150 cal 4.5gm fat, 24g carb 3g protein
Pinto beans ½ cup 22g carb 8g protein 120 cal
- Cut pork into 1-1 ½ in cubes
- Mix pork with 1 tbs of salt and place in fridge for 1 hour
- Boil 4 cups water
- Place Dried chiles into boiling water for 30 minutes
- Mix honey, vinegar, garlic, oregano ,cumin, cayenne, cloves and chiles into a blender
- Reserve pepper water
- Add 1 cup reserved chile water to spice mix and blend
- Preheat oven to 325
- Mix pork and spice blend in dutch oven
- Boil mix over high heat
- After mix boils, cover and place into oven for 2-2 ½ hours until pork pulls apart easily
- Serve with warmed flour tortillas and squeeze lime over meat
- Heat pinto beans and mix with jalapenos
