Skinny Slow Cooker Pernil (Puerto Rican Pork)
Skinny Slow Cooker Pernil (Puerto Rican Pork) is a gluten free, dairy free, paleolithic, and primal beverage. One serving contains 161 calories, 21g of protein, and 8g of fat. This recipe serves 8 and costs 76 cents per serving. 1876 people have made this recipe and would make it again. If you have pork shoulder roast, coarse salt, juice of lime, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 8 hours and 30 minutes. It is brought to you by Skinny Taste. With a spoonacular score of 86%, this dish is great. Similar recipes are Skinny Slow Cooked Pernil (puerto Rican Pork), Roast Pork (Pernil) Puerto Rican Style, and Funky Mofongo with Sopa de Pollo and Puerto Rican Roast Pork.
Servings: 8
Ingredients:
1/4 tsp crushed black pepper
1 tbsp coarse salt
1/2 tbsp cumin
4-5 cloves garlic, crushed
2 limes, juice of
3 oranges, juice of (1/2 cup)
1/2 tsp oregano
3 lb boneless pork shoulder blade roast, lean, all fat removed
Equipment:
knife
slow cooker
Cooking instruction summary:
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. 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.
Step by step:
1. Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic.
2. Combine the remaining ingredients and pour over pork.
3. Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all of pork.
4. The next day, remove the crock pot and cook on low, 8 hours.
5. After 8 hours, remove pork and shred using two forks.
6. Remove liquid from crock pot and add pork back to crock.
7. Add about 1 cup of the liquid back and adjust salt, pepper and cumin (you will probably need to add more).
8. Let it cook another 15-30 minutes.
Nutrition Information:
covered percent of daily need
