"If I had to pick a last meal, this would be it. Serve this as an entrée wrapped in warm flour tortillas, or pair it with eggs over easy and potatoes for breakfast." -TM

Theresa Marquez
Recipe by Cooking Light November 2003

Gallery

Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
8 servings (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a large zip-top plastic bag. Add pork; toss to coat. Marinate in refrigerator overnight, turning occasionally.

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  • Preheat oven to 300°.

  • Place pork and marinade in an 11 x 7-inch baking dish coated with cooking spray; cover with foil. Bake at 300° for 1 hour. Increase oven temperature to 350° (do not remove pork from oven); remove foil, and bake 30 minutes. Remove pork from oven; shred with 2 forks.

Nutrition Facts

223 calories; calories from fat 33%; fat 8.1g; saturated fat 2.8g; mono fat 3.4g; poly fat 1g; protein 25.8g; carbohydrates 11.6g; fiber 4.4g; cholesterol 62mg; iron 1.9mg; sodium 660mg; calcium 26mg.
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