Zvamunoda
- 1 boneless pork butt (anenge 5-6 pounds / 2.3-2.7 kg)
- For the Rub:
- 2 makapu / 475 mL yemasitadhi (Dijon)
- 1 mukombe / 240 mL parsley (minced)
- 1/2 mukombe / 120 mL yakaomeswa orange macel (kana lemon peel, minced)
- 1/2 mukombe / 120 mL rosemary (mashizha, akapwanyika)
- 1/4 mukombe / 60 mL mutsvuku
- 2 maspuniki / 10 mL munyu
Nzira Yokuita Izvo
Muchidimbu chekubatanidza ndiro, sanganidza rub inoshandiswa muchiganda. Shati yenguruve bvudzi rakabatana nefu, rinovhara nepurasitiki nekuputira 1 hours. Preheat kusvuta uye kugadzirira hura yeawa 8.
Ivai nechokwadi kuti mapuranga akaiswa mukati uye akadirirwa vasati vashandisa. Wedzera marara uye mapuranga zvidhi kana zvichidiwa kuchengetedza kutonhora pasi, zvakapoteredza 225 degrees F / 110 degrees C. Smoke yenguruve gorofu kwemaawa masere kana kuti kusvikira kupisa kwemukati kusvika 185 degree F / 85 degrees C.
Pane imwe yenguruve inogadzirwa kubvisa kubva kune utsi. Putira zvakasimba mumapuranga uye bvumira kugara kweawa. Pashure unwrap pork butt uye shred. Sungai nguruve ne 1/3 yemudiwa wako wekudya tafura. Ramba uchitonhora uye ushandira pachingwa chena chena uye musara wakasara padivi. Pamusoro naCole Slaw uye mudiwa unopedza muto.
| Nutritional Guidelines (pakushanda) | |
|---|---|
| Calories | 895 |
| Total Fat | 53 g |
| Saturated Fat | 19 g |
| Unsaturated Fat | 24 g |
| Cholesterol | 323 mg |
| Sodium | 1,618 mg |
| Carbohydrates | 11 g |
| Dietary Fiber | 6 g |
| Protein | 92 g |