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Nutrition Facts
Serving Size 161 g
(Approx. 8 Servings)
Amount Per Serving
Calories 290 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 620 mg 26%
Total Carbohydrate 8 g 3%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 26 g
Vitamin A 4% Iron 10%
Vitamin C 20% Calcium 4%
*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.

Vietnamese Style Pork Shoulder

Prep Time
20 minutes
Cook Time
8 hours
Total Time
8 h 20 m
8  People


Recipe makes 8 Servings

6 garlic cloves, crushed
3 Fresno chilies, stems removed and seeds scraped out
1 cup(s) fresh cilantro, leaves only
1 stalk of lemon grass, chopped small
1 cup(s) shallots, chopped
1 Tbsp fish sauce
1 Tbsp smoked paprika
1/2 cup(s) fresh orange juice
1/3 cup(s) fresh lime juice
1/3 cup(s) tamari, plus more as needed to taste
3 Lb bone in pork shoulder or Boston butt, boneless will work too if preferred
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In a blender or food processor, combine garlic, chilies, cilantro, lemon grass, shallots, fish sauce, smoked paprika, orange juice, lime juice and tamari. Blend until smooth.
Place pork butt fat side down into crock pot, pour marinade over pork, cover and set to low heat. Cook for 6 to 8 hours or until pork is fall apart tender.
Season to taste as needed. Serve on slider buns, use for tacos, or serve over rice or noodles.
Chef's note: Can substitute soy sauce for tamari.


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