I have been able to get to your suggestions for adjusting the recipe. I just wanted to compare your results with mine. Having adjusted the pork roast sodium as per your suggestions, I am left with 649mg of sodium per serving for the shredded pork.
Also, the tomatillo sauce and Coca Cola do not have nutritional information for them, and hence do not overtly seem to influence the amount of sodium in the recipe. Is there a resource such as you mentioned below, that would enable me to enter nutritional information for products like Coca Cola and/or commercial tomatillo sauce?
Thanks for your help. It really is a big help to be able to adjust recipes in this manner.
When I look at my Cook'n values, I pull up 138 mg sodium/ shredded pork serving (I typed it in to serve 7). On the dressing, I come up with 224 mg sodium when serving 14. This works out to be 362 mg total sodium when adding the amounts from both recipes together. I'm wondering why your amount is higher??
You can try these websites for nutritional info. to type into Cook'n, if you don't wish to purchase the product and type it from the food item itself.
The Daily Plate
Hope this helps,
Desi @ DVO
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