Authentic Pork Tacos

1. Get a large stock pot.

2. Trim most of the big pieces of fat from the pork butt and add to stock pot.

3. add chicken broth and water to cover.

4. add all spices listed above.

5. chop and de-seed all peppers, use gloves while doing so and add to pot.

6. add can of tomatoes.

7. add orange juice.

8. add salt (adjust later).

9. cook for 6 hours or until pork is tender enough to shred.

10. Shred pork and assemble tacos with corn tortilla wraps and Mexican farmers cheese and fresh Pico salsa.

11. Disclaimer ( You may need to experiment with measurements since I usually eyeball all of this and taste as I go).

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	63.2443 g
Protein	1804.6049 g
Carbohydrates	33.3147 g
Energy	8365.6067 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.1975 g
Water	7416.301 g
Aspartic acid	0.3962 g
Calcium, Ca	11085.4272 mg
Lutein + zeaxanthin	436.0476 g
Fiber, total dietary	8.3362 g
Fatty acids, total saturated 22:0	0.0261 g
Carotene, beta	1350.295 g
Niacin	102.8064 mg
Vitamin A, RAE	2842.8838 g
Arginine	0.1379 g
Riboflavin	13.8094 mg
Tocopherol, beta	0.0571 mg
Fatty acids, total saturated 20:1	0.1024 g
Glutamic acid	1.1913 g
Sodium, Na	6247.9552 mg
Fatty acids, total saturated 16:1 undifferentiated	1.4388 g
Total lipid (fat)	63.2443 g
Manganese, Mn	1.5873 mg
Fructose	4.4403 g
Proline	0.0484 g
Fatty acids, total saturated 16:0	9.5096 g
Fatty acids, total saturated 8:0	0.001 g
Sucrose	0.7773 g
Choline, total	5923.6321 mg
Sugars, total	6.9407 g
Serine	0.0808 g
Fatty acids, total saturated 10:0	0.007 g
Fatty acids, total saturated 18:0	3.6597 g
Fatty acids, total saturated 20:4 undifferentiated	4.7147 g
Vitamin B-6	11.4095 mg
Selenium, Se	1525.0906 g
Ash	113.1146 g
Fatty acids, total saturated 18:1 undifferentiated	13.466 g
Pantothenic acid	0.3768 mg
Phenylalanine	0.0829 g
Copper, Cu	23.1428 mg
Betaine	0.3406 mg
Thiamin	11.2364 mg
Retinol	2720.0062 g
Methionine	0.0154 g
Iron, Fe	152.0936 mg
Carbohydrate, by difference	33.3147 g
Phosphorus, P	16586.6617 mg
Folate, total	1401.4438 g
Tocopherol, gamma	5.1749 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	2.0853 g
Lycopene	5747.7811 g
Alanine	0.0813 g
Cholesterol	4533.3436 mg
Valine	0.0667 g
Fatty acids, total saturated 18:2 undifferentiated	8.4768 g
Glycine	0.065 g
Carotene, alpha	225.6222 g
Glucose (dextrose)	4.7102 g
Fatty acids, total saturated 14:0	0.1901 g
Zinc, Zn	93.0129 mg
Isoleucine	0.0595 g
Tocopherol, delta	1.3659 mg
Fatty acids, total saturated 12:0	0.0074 g
Fatty acids, total polyunsaturated	21.5544 g
Leucine	0.0854 g
Tocotrienol, alpha	0.056 mg
Vitamin A, IU	11506.2983 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	1.088 g
Folate, DFE	1399.7038 g
Tryptophan	0.0286 g
Vitamin C, total ascorbic acid	43.3221 mg
Phytosterols	40.1172 mg
Fatty acids, total saturated 20:0	0.0261 g
Tyrosine	0.0438 g
Vitamin B-12	90.6669 g
Vitamin K (phylloquinone)	47.5412 g
Fatty acids, total saturated	13.4272 g
Histidine	0.0438 g
Fatty acids, total monounsaturated	15.0065 g
Threonine	0.0817 g
Folate, food	1401.4438 g
Vitamin E (alpha-tocopherol)	48.3634 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	2.992 g
Magnesium, Mg	1982.5501 mg
Lysine	0.0988 g
Potassium, K	22174.5131 mg
Cystine	0.0239 g
Fluoride, F	5.1379 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Orange juice	2 cups	0	0	0
Salt	0	0	0	0
Tomato	1 can	40.2099	8.6898	0.4468
Water	0	0	0	0
Garlic Clove	3	8069.3516	0	45.3334
lime juice	1	3.7812	1.2735	0.0106
cumin	6 tablespoons	135	15.9264	8.0172
thyme	1 tablespoon	2.424	0.5868	0.0403
yellow onion	1	114.84	6.8382	9.396
chicken stock	1 liter	0	0	0
hungarian paprika	2 tablespoons	8069.3516	0	45.3334
pork butt	20 lb	8069.3516	0	45.3334
mexican oregano	1 tablespoon	8069.3516	0	45.3334
guajillo chilies	2	8069.3516	0	45.3334
serrano chilies	2	8069.3516	0	45.3334
anaheim chilies	2	8069.3516	0	45.3334