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Nutrition Facts
Serving Size 171 g
(Approx. 8 Servings)
Amount Per Serving
Calories 390 Calories From Fat 250
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 790 mg 33%
Total Carbohydrate 5 g 2%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 29 g
Vitamin A 15% Iron 15%
Vitamin C 35% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Green Harissa Pulled Pork
Prep Time
8 hours
Cook Time
8 hours
Total Time
16 hours
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 1/2 Lb bone in Boston butt
1 Tbsp ground coriander
1 Tbsp ground cumin
1 Tbsp kosher salt
1 Tbsp cracked black pepper
2 medium shallots, chopped
2 large jalapeño pepper, stems removed
3 cloves of garlic, smashed
5 tomatillos, outer husk removed and washed
1 cup(s) fresh cilantro, leaves only, loosley packed
1 cup(s) fresh Italian parsley, leaves only, loosley packed
1 Tbsp red wine vinegar
1/4 cup(s) fresh lime juice
1/4 cup(s) olive oil
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Instructions

1
Place pork butt on sheet pan lined with parchment paper and rub on all sides with coriander, cumin, salt and pepper. Cover with plastic wrap and refrigerate overnight. (Or at least 8 hours.)
2
In a blender add shallots, jalapeños, garlic, tomatillos, cilantro, parsley, red wine vinegar, lime juice, olive oil and 1/2 cup of water. Blend together until consistency of salsa.
3
Place pork butt in crock pot and pour green harissa sauce on top. Place lid on and cook 8 hours on low heat, or until pork is fall apart tender and bone pulls out clean.
4
Season to taste with salt and pepper and serve over rice, vegetables or on a tortilla.

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