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Nutrition Facts
Serving Size 215 g
(Approx. 8 Servings)
Amount Per Serving
Calories 430 Calories From Fat 240
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 145 mg 48%
Sodium 820 mg 34%
Total Carbohydrate 5 g 2%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 42 g
Vitamin A 8% Iron 20%
Vitamin C 15% Calcium 10%
*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.
Mediterranean Braised Pork Shoulder
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 h 20 m
8  People


Recipe makes 8 Servings

4 Lb boneless pork butt, cut into approximately 1 inch cubes
6 Christopher Ranch California Heirloom Monviso Peeled Garlic Cloves, minced
1/2 cup(s) fresh mint, chopped fine
1/2 cup(s) fresh parsley, chopped fine
2 cup(s) greek yogurt, full fat recommended
1 large lemon, juiced and zested
1 Tbsp kosher salt
1 Tbsp cracked black pepper
1 Tbsp ground cumin
1 Tbsp Central Market Organics Whole Mediterranean Oregano
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In a bowl, combine pork with garlic, mint, parsley, yogurt, lemon juice and zest, salt, pepper, cumin and oregano. Mix well to coat pork.
Place contents into instant pot then secure lid. Set instant pot to meat/stew setting and adjust time manually to 60 minutes.
Once done, follow directions on instant pot for proper pressure venting. Break apart pork with tongs and season to taste.
Serve pork on flatbread or over rice. Garnish with green onions and mint if desired.


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