Skinny Slow Cooked Pernil (Puerto Rican Pork)
directions adapted from Gina's Skinny Recipes
3 lb pork shoulder blade roast, lean, all fat removed (I used pork loin roast)
4-5 cloves garlic, crushed
1 tbsp coarse salt
1/2 tsp oregano
1/2 tbsp cumin
1/4 tsp crushed black pepper
3 oranges, juice of (1/2 cup)
2 limes, juice of
Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining ingredients and pour over pork and place in a large zip lock bag, overnight in the refrigerator.
Add pork roast and contents of bag into the crock pot and cook on low, 8 hours.
After 8 hours, remove pork and shred using two forks. Remove liquid from crock pot and add pork back to crock. Add about 1 cup of the liquid back and adjust salt, pepper and cumin, if needed. Let it cook another 15-30 minutes.
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3 Comments:
Hi Rachelle,
Your pork dish looks delicious! I tweeted and mentioned this post on my FB profile page. Have a great weekend!
I've saved this recipe, even though I'll need to halve it to fit into our wee crockpot... also, can you believe you need to squeeze 3 oranges just to get 1/2 cup of juice? Oranges are wicked stingy!
I love pork roasts, this looks great! Linking up with my Blackened Tilapia Opelousas. Enjoy your week.
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