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Picture of Burnt Orange and Coriander Roast Pork
mexican lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 7904 kcal 395 %
  • Fat 557 g 858 %
  • Saturated 192 g 958 %
  • Carbs 164 g 55 %
  • Fiber 33 g 130 %
  • Protein 542 g 1085 %
  • Cholesterol 2174 mg 725 %
  • Sodium 12133 mg 506 %
  • Calcium 1092 mg 109 %
  • Magnesium 772 mg 184 %
  • Potassium 11691 mg 249 %
  • Iron 44 mg 242 %
  • Zinc 86 mg 777 %
  • Phosphorus 5898 mg 843 %
  • Vitamin A 1886 µg 210 %
  • Vitamin C 628 mg 697 %
  • Thiamin (B1) 24 mg 2029 %
  • Riboflavin (B2) 9 mg 693 %
  • Niacin (B3) 123 mg 768 %
  • Vitamin B6 12 mg 927 %
  • Folate equivalent (total) 413 µg 103 %
  • Vitamin B12 23 µg 944 %
  • Vitamin D 52 µg 347 %
  • Vitamin E 10 mg 66 %
  • Vitamin K 45 µg 37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Burnt Orange and Coriander Roast Pork

Ingredients

  • 4 large oranges, halved
  • ¼ cup coriander seeds
  • 1 Tbsp. cumin seeds
  • 1 Tbsp. dried oregano
  • 12 garlic cloves, coarsely chopped
  • 4 canned chipotle chiles in adobo
  • 2 Tbsp. honey
  • ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt, plus more
  • 1 8–10-lb. skinless, boneless pork shoulder (Boston butt)

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