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Nutrition Facts
Serving Size 359 g
(Approx. 6 Servings)
Amount Per Serving
Calories 570 Calories From Fat 220
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 1720 mg 72%
Total Carbohydrate 46 g 15%
Dietary Fiber 4 g 16%
Sugars 7 g
Protein 37 g
Vitamin A 10% Iron 25%
Vitamin C 120% Calcium 8%
*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.
Peruvian Pulled Pork Sandwich
Prep Time
20 minutes
Cook Time
8 hours
Total Time
8 h 20 m
6  People


Recipe makes 6 Servings

2 Lb Boneless Pork for BBQ Carnitas
1 H-E-B Pepper Toppers Jalapeno Cilantro & Lime
1 H-E-B Pepper Toppers Aji Peruvian Yellow Pepper
1 cup(s) green onions
1/2 cup(s) bunch cilantro, chopped
3 Tbsp Organic Yellow Mustard
6 wheat bolillo
1 cup(s) H-E-B Hamburger Dill Chips
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In a crock pot set on low, combine pork, both jars of pepper toppers, green onions and cilantro. Cook 8 hours.
In a bowl, mix mustard with dill pickle chips and set aside to allow flavors to meld.
Once pork is easy to shred with fork, use a slotted spoon to scoop out the desired amount of pulled pork for each bolillo roll.
Spoon the pickle and mustard mixture over the top of each roll and serve warm.


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