Ernesto'S Mexican Food Carnitas

1. Heat oil to medium temperature. Place all ingredients in oil except sugar. Cook on medium temperature for 2 1/2 to 3 1/2 hours.

2. Take sugar and caramelize in small pan over medium heat almost to burn.

3. Turn meat mixture heat to high and add caramelized sugar, stir and cook for an additional 15 minutes.

4. Drain meat thoroughly.

5. Serve with pico de gallo salsa, fresh homemade tortillas, frijoles and margaritas.

6. Source: Luis Sanchez, Ernesto's Mexican Food, Sacramento, California.

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Nutrient	Quantity
Total fats	390.6943 g
Protein	78.9678 g
Carbohydrates	216.4444 g
Energy	4646.3278 kCal
Fatty acids, total saturated 18:3 undifferentiated	27.8808 g
Water	300.12 g
Aspartic acid	7.1713 g
Calcium, Ca	253.5647 mg
Lutein + zeaxanthin	5.0804 g
Fiber, total dietary	0.1518 g
Fatty acids, total saturated 22:0	0.9823 g
Carotene, beta	2.7287 g
Niacin	17.8709 mg
Vitamin A, RAE	9.5066 g
Fatty acids, total trans-polyenoic	1.0865 g
Arginine	5.0569 g
Riboflavin	1.2579 mg
Tocopherol, beta	0.0298 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	27.1981 g
Fatty acids, total saturated 20:1	4.51 g
Glutamic acid	11.9588 g
Stigmasterol	8.9301 mg
Sodium, Na	736.9412 mg
Fatty acids, total saturated 16:1 undifferentiated	3.3049 g
Total lipid (fat)	390.6943 g
Manganese, Mn	0.193 mg
Fructose	2.442 g
Proline	3.5097 g
Fatty acids, total saturated 16:0	32.8995 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	55.4856 g
Sucrose	208.032 g
Choline, total	283.7003 mg
Fatty acids, total polyunsaturated 18:1 t	0.0893 g
Sugars, total	213.8498 g
Serine	3.2441 g
Fatty acids, total saturated 10:0	0.0454 g
Fatty acids, total saturated 18:0	16.9301 g
Fatty acids, total saturated 20:4 undifferentiated	0.4649 g
Vitamin B-6	1.684 mg
Selenium, Se	119.1578 g
Ash	5.5222 g
Vitamin D	318.7958 IU
Tocotrienol, delta	0.0298 mg
Fatty acids, total saturated 18:1 undifferentiated	222.0851 g
Pantothenic acid	3.5945 mg
Phenylalanine	3.117 g
Beta-sitosterol	1229.3757 mg
Copper, Cu	0.494 mg
Betaine	13.1051 mg
Thiamin	3.5138 mg
Retinol	9.072 g
Methionine	2.0118 g
Iron, Fe	6.4042 mg
Carbohydrate, by difference	216.4444 g
Phosphorus, P	842.6013 mg
Folate, total	26.3897 g
Fatty acids, total polyunsaturated 18:2 t,t	1.0865 g
Tocopherol, gamma	81.3829 mg
Alanine	4.646 g
Cholesterol	334.2465 mg
Valine	4.2135 g
Fatty acids, total saturated 18:2 undifferentiated	65.0551 g
Glycine	4.373 g
Carotene, alpha	0.4346 g
Glucose (dextrose)	2.97 g
Fatty acids, total saturated 14:0	1.1467 g
Zinc, Zn	12.4447 mg
Isoleucine	3.5624 g
Tocopherol, delta	2.9469 mg
Fatty acids, total saturated 12:0	0.1134 g
Fatty acids, total polyunsaturated	93.8147 g
Leucine	6.2199 g
Tocotrienol, alpha	0.0893 mg
Vitamin A, IU	40.6753 IU
Folate, DFE	26.3897 g
Tryptophan	0.9462 g
Vitamin C, total ascorbic acid	6.3406 mg
Fatty acids, total polyunsaturated 18:1 c	183.7039 g
Fatty acids, total saturated 20:0	1.9349 g
Campesterol	717.3839 mg
Tyrosine	2.6385 g
Vitamin B-12	3.3977 g
Vitamin K (phylloquinone)	212.2385 g
Fatty acids, total saturated	54.3941 g
Histidine	2.9844 g
Fatty acids, total monounsaturated	230.066 g
Threonine	3.5077 g
Folate, food	26.3897 g
Vitamin D (D2 + D3)	7.7396 g
Cryptoxanthin, beta	4.7917 g
Vitamin D3 (cholecalciferol)	7.7396 g
Vitamin E (alpha-tocopherol)	52.8449 mg
Fatty acids, total trans	1.1758 g
Fatty acids, total trans-monoenoic	0.0893 g
Magnesium, Mg	102.9919 mg
Lysine	7.0058 g
Potassium, K	1681.6625 mg
Cystine	0.9773 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	0.5	0.6404	0.2058	0.0066
Salt	0.5 ounce	106.029	0	11.4109
Brown sugar	1 cup	836	215.798	0
Orange	1	1.7625	0.4406	0.0045
Bay leaf	0	0	0	0
Garlic Clove	3	0	0	0
canola oil	10.5 ounces	2631.3999	0	297.6697
pork shoulder	1	1070.496	0	81.6026