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Ingredients
- 1 large head of garlic, unpeeled
- 4 medium shallots, peeled and quartered
- 2 Tablespoons Extra-Virgin olive oil, divided
- 1 1/2 cups dry white wine (I use a Sauvignon Blanc)
- 5-6 pound bone-in pork shoulder
- 1/4 cup freshly squeezed lime juice
- 2 bay leaves, broken
- 1 Tablespoon dried oregano, preferably Mexican
- 2 1/2 teaspoons ground cumin
- 1 1/2 teaspoons kosher salt, plus more for seasoning
- 1 1/4 teaspoons freshly ground black pepper, plus more for seasoning
- 1/2 cup Extra-Virgin olive oil
View Full Recipe at The Galley Gourmet
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 571g | |
| Calories 1542 | |
| Calories from Fat 1207 | 78% |
| Total Fat 136.62g | 171% |
| Saturated Fat 18.84g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3521mg | 147% |
| Potassium 611mg | 17% |
| Total Carbs 21.55g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.1g | 3% |
| Protein 2.22g | 4% |
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