- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
40 minutes
Prep: 10 minutes
Cook: 30 minutes
580 calories per serving view nutrition facts
4 servings
suggest servings
Be the first to add a photo of this recipe!
| 1 1/2 | pounds | pork shoulder | boneless |
| 1/4 | cup | vinegar | |
| 1 | medium | onion | chopped |
| 2 | cloves | garlic | chopped |
| 1/4 | teaspoon | red pepper flakes | crushed |
| 3 | slices | bacon | |
| 2 | cups | water | boiling |
| 1 | cup | rice | uncooked |
| 1/4 | cup | olives | pimiento-stuffed |
| 2 | tablespoons | parsley leaves | snipped |
| 1 1/2 | teaspoons | salt |
Trim fat from pork and cut pork into 3/4-inch cubes.
Mix together pork, vinegar, onion, garlic and red pepper in glass or plastic bowl.
Cover and refrigerate, stirring occasionally, at least 6 hours.
Fry bacon until crisp.
Drain. Remove pork from marinade, reserving marinade.
Cook and stir pork in bacon fat until all liquid has evaporated and pork is brown on all sides.
Drain. Mix together pork, reserved marinade, bacon and remaining ingredients in ungreased 2-quart casserole.
Cover. Bake at 350F until liquid is absorbed, 25 to 30 minutes.
| % Daily Value* | |
| Total Fat 23.0g | 36% |
| Saturated Fat 8.0g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 1022mg | 43% |
| Total Carbohydrate 41.0g | 14% |
| Dietary Fiber 1.0g | 5% |
| Sugars 1.0g | |
| Protein 47.0g | 94% |
| Vitamin A | 3% | Vitamin C | 11% | |
| Calcium | 7% | Iron | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Every Easter when I was a boy I looked forward to my mom's Easter pie. An Italian tradition, "Easter Pie", as it...
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
