Slow Cooked Pernil (Puerto Rican Pork)

Several months ago, I pinned a recipe for Skinny Slow Cooked Pernil that sounded amazing! After making it last night, I can say it most definitely was! Visit skinnytaste.com for the original recipe but I'm reposting here for your convenience:

yummy, simple ingredients

Slow Cooked Pernil

Ingredients: 

• 3 lb pork shoulder blade roast, lean, all fat removed
• 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

Directions:

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. Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all of pork.

Super good!

The next day, remove 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 (you will probably need to add more). Let it cook another 15-30 minutes.

This was delicious. I served it with avocado, tomatoes, onions, jalapenos (I like it spicy) and cucumbers - oh and the kids liked a sprinkle of cheese and tortilla. Give it a try!