From Cooking Light
Trim the pork well to remove excess fat. Refrigerating the cooked pork overnight allows the solidified fat to rise to the top, so it’s easy to remove.
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon freshly ground black pepper
10 garlic cloves, peeled
2 1/4 pounds boneless Boston butt pork roast, trimmed and cut into 1/2-inch pieces
1 cup fat-free, less-sodium chicken broth
1 tablespoon fresh lime juice
Preheat oven to 350°.
Combine first 5 ingredients in a large Dutch oven; pour broth over pork mixture. Cover and bake at 350° for 1 1/2 hours or until pork is very tender.
Transfer pork mixture to a 13 x 9-inch baking dish, and cool to room temperature. Cover and chill for 8 hours or overnight.
Skim the solidified fat from surface; discard fat. Let pork stand at room temperature 30 minutes to soften. Heat a large nonstick skillet over medium-high heat. Add pork; cook 8 minutes or until liquid almost evaporates. Remove from heat; stir in juice. Yield: 3 1/2 cups (serving size: about 1/3 cup)
NUTRITION PER SERVINGCALORIES 154(52% from fat); FAT 8.9g (sat 3.2g,mono 3.9g,poly 0.8g); PROTEIN 15.5g; CHOLESTEROL 52mg; CALCIUM 25mg; SODIUM 363mg; FIBER 0.5g; IRON 1.2mg; CARBOHYDRATE 2.3gJulianna Grimes Bottcher
Cooking Light, SEPTEMBER 2006
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