
Slow cooked pork marinated in garlic, citrus juices, cumin and oregano.
Pernil is a typical pork dish in the Latin Caribbean islands such as Puerto Rico and Cuba, served with rice and beans during the holidays or whenever there's a reason to celebrate. My husband loves pernil, especially my cousin Katia's recipe from Food For Every Season. I decided to lighten up her recipe, and bravely against my husband's wishes, I opted to use my crock pot.
A typical Pernil recipe is slow roasted in the oven with a huge slab of fat on top, which gets crispy as it cooks. My lightened version is a lean boneless shoulder blade roast, trimmed of all fat and slow cooked in the crock pot to make this easy enough to make as a weeknight meal.
Be sure to buy the boneless pork shoulder blade roast, as it is leaner than the pork shoulder picnic. Season the meat the day before and refrigerate it in the crock pot. Then when you wake up, take it out and plug it in and come home to a home cooked meal.
And by the way, when I got home from work, my house smelled wonderful, but I was still worried about my husband's opinion. I finished the last steps of shredding the pork and went into another room. My husband must have tasted the pork, because he called me in to tell me the Pernil was slamming (that's a good thing by the way!)Leftovers are great for Cuban sandwiches!
Skinny Slow Cooked Pernil (Puerto Rican Pork)
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 4 oz • Old Points: 4 pts • Points+: 4 pts
Calories: 176 • Fat: 7.2 g • Protein: 24.4 g • Carb: 3.6 g • Fiber: 0.2 g
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:
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.


















I cant tell you how excited i am to try this one, pernil is my favorite! i just went grocery shopping yesterday so im going to have to wait till next week to try the recipe, but i gotta say sticking it in the crock pot is genius!
ReplyDeleteThis sounds so amazing.
ReplyDeleteYum! I make this but had no idea it was a real recipe! So funny! I do it in the crock pot too. It's so easy! Thank you for sharing!
ReplyDeleteMmmm...I can almost taste it! YUM!
ReplyDeletehey gee! it looks very yummy and glad it was tommy trying it to say it was "slammin" (against his wishes! LOL)... you know how i'm not a fan of crock pots. almost got rid of mine. i think it might get a chance to redeem itself. lol
ReplyDeletethanks for being brave! xoxo
What vegetable would you serve with it? I'm a freak about having to have a veg on my plate or I feel unbalanced :) This looks delicious!
ReplyDeleteSomeone from #LATISM had asked me to remake Pernil a long time ago, and I finally got around to it. I toyed with the idea of using the crock pot for months, I was pleasantly surprised. You just hav to adjust the seasoning after you shred it, since the crock pot tends to needs more seasoning than the oven.
ReplyDeleteI served this with sauteed collard greens, but a salad would also be perfect. I'll post my collard green recipe tomorrow. It's delish and I love it with rice and beans.
ReplyDeleteYum, yum. Something else for me to try. Thanks, Gina!
ReplyDeleteHow funny! I just came home from visiting our daughter and son-in-law and new baby. At the New Year's Eve party, pernil was served and I came home determined to find a recipe.
ReplyDeleteThis looks so great, can't wait to try it! Thank you SO much for everything that you do. I am back on the program after too long a time off and the "points plus" is driving me crazy...you're site really helps keep me motivated and inspired to keep working on figuring it out and trying to duplicate your beautiful dishes. Thank you!
ReplyDeleteGina,
ReplyDeleteWould marinating it for 24 hours be okay?
Marinating it for 24 hours is perfect!
ReplyDeleteCan't wait to try this! I love the crock pot. Thanks so much :-)
ReplyDeleteYeh - You did it, making it this weekend!
ReplyDeleteLaChicaQuePica :)
LaChicaQuePica, yes it was you who made the request!!
ReplyDeleteWhat is your rice and beans recipe as well...they look so good!!
ReplyDeleteThis looks great and I can't wait for you to post the greens recipe! Quick question though, in your picture you have the roast tied, I have never made something like this before and was wondering, how/when would you tie it? And with what kind of string? My hubby and I just started back on WW and I LOVE your site! Thanks!
ReplyDeleteDoes it really get that brown in the crock pot? or did you brown it first? Looks FABULOUS!!!
ReplyDeleteBetween you and your Cousin's great sites I would look to see a cookbook bundle published! I have just about abandoned all of my other sites. You always have a great variety.
ReplyDeleteThis looks amazingly good. I have been on WW for 1 1/2 yrs now and LOVE your blog. Following your blog has helped me to enjoy delicious foods and still stay within my points. I am ALWAYS raving about your blog to friends and co-workers. Thanks!!!
ReplyDeleteSounds wonderful! I have a question about the servings - 6 servings of 4 ounces would be 24 ounces total, but you used a 3 pound roast, which would be 48 ounces, right? So are there 12 servings then? Just trying to figure out the points.
ReplyDeleteThanks! I will add this roast to my grocery list.
I might need to give this a try this weekend without telling of course my puertorrican hubby that I made it "gina skinny recipe" and without mentioning the crockpot. My hunny hates that machine... still not sure why because he eats everything that comes out of it. LOL!!!
ReplyDelete-- dalis
Looks Wonderful!!
ReplyDeleteThis looks delicious! We made slow-roasted pork for New Year's Day and it was delicious! Still eating the leftovers!
ReplyDeleteThis is an amazing recipe! I love slow cooked pork. Happy new year!
ReplyDeleteThe pork already came tied when I purchased it, but no need to do this if yours is not.
ReplyDeleteThe pork actually browned on it's own in the crock pot, I did not brown it first. I was pleasantly surprised to see this. No one was home so the lid never came off until if finished.
Casey and Liz, thank you!
Angela, great question!! When you cook meat, it shrinks. I weighed it raw, then I weighed it cooked. It shrunk in weight to almost half so always weigh your food after cooking!
Dalis - Don't tell him!
For the rice and beans pictured I had some leftover Black Eyed Peas frozen so I added 1 cup to 1 cup rice as it cooked and adjusted the salt.
ReplyDeleteHey Gina I'm so excited that I went out and bought everything to make this. If I marinade now is that enough time to cook in the am. Also I juiced only half of the oranges and I had more than 1/2 cup juice should I keep juicing or stop there. I am Cuban so I love all your Latin inspired recipes. Married to an Italian white guy and living closer to his family than mine we don't always get the good Latin foods so now we will. Hey do you have a WW version of Picadillo? :)
ReplyDeleteLisa, it's ok to use all the orange juice, in the end you will get rid of the excess marinade. And yes, I have a Picadillo recipe. My daughter's favorite! Picadillo
ReplyDeleteI LOVE your crockpot recipes. Please make more! :)
ReplyDeleteYou really are amazing. I love trying your recipes! They are all so delicious and I love that they are lightened up without sacrificing taste! I love this site!!! Thank you, Thank You for all of your hard work!!
ReplyDeleteThis is in my Crockpot as we speak. Can't wait for dinner tonight.
ReplyDeleteMy store does not have lean shoulder blade roasts. Do you think if I just trim as much fat as I can off of a regular shoulder blade roast it will be sufficient?
ReplyDeleteNatalie, yes, same thing they would do.
ReplyDeleteHi Gina, Could you do this recipe with a pork tenderloin roast?
ReplyDeleteAlthough I haven't tried it, I certainly think that would work out fine. Let me know how it works out if you try it.
ReplyDeleteI was wondering the same thing actually!
ReplyDeleteGina, My husband is allergic to fruit so I wondered if I could substitute something for the orange juice and the limes.
ReplyDeleteYou rock! I love your site! Thank you so much for the pernil recipe. I love Cuban food, but it's so fattening. This is a great way to make pernil. I've thought about making it in the crockpot, but never had the courage to try it! :) I can't wait try this! THANK YOU!!!
ReplyDeleteChgo- you could replace the juice with a little vinegar if you have to.
ReplyDeleteI'm trying to use up what I already have,on hand,in the deep freeze. Would I be hit by lightning (or an angry mob!) if I was to try this technique with a turkey breast roast or tenderloin? Or even some round steak? ( I'm working on some freezer beef)
ReplyDeleteI am trying this for Sunday!! Quick question did you tie the pork with cooking twine or did you buy it that way?
ReplyDeleteTrying this today! Thanks for inspiring me ;)
ReplyDeleteI just love your blog!!!! I'm from Puerto Rico and this for sure is a most do!!! I love pernil!! And we always eat it with arroz con gandules. Your arroz con gandules recipe is really good!! love your site! It helps me to keep in track!--Carolin
ReplyDeleteWould a loin of pork work? I have one defrosting in my refrigerator.
ReplyDeleteHey Gina - Just wondering how you came up with 4 pp+? I plugged it in the Recipe Builder & I'm coming up with 8 pp+ per serving.
ReplyDeleteHi Rosa, I weighed the pork after it cooked and calculated it based on cooked weight. It shrunk to almost half the size when cooked.
ReplyDeleteA pork loin I'm sure would taste great, never tried it though. Never tried this with turkey either, let me know how it works out.
Carolin, I love arroz con gandules! A perfect side to this!
Made this last night and it was wonderful. Your recipes are very flavorful.
ReplyDeleteThanks
I don't have time to marinate! I was trying to find a weight watchers crockpot recipe for pork tenderloin...and this looked so good...so I just put the pork tenderloin in the crockpot with all the above ingredients...hope it turns out just as good!
ReplyDeleteI must add that I used oranges off an orange tree behind my house that were already ripe from the freeze we had! smells delicious!
ReplyDeleteGina, I made this tonight for dinner and it was a huge hit! We served it with small corn tortillas and quick corn salsa I whipped up, and Tipatio's hot sauce. Tomorrow we're having your cuban sandwiches with the leftovers!
ReplyDeleteGoing to make this and collard greens Thurs. for company. What rice and beans recipes would you suggest to go along with?
ReplyDeleteI would make it with arroz con gandules for sure!!
ReplyDeleteGina i need your advice. i went to the store to buy the pork shoulder blade roast and couldnt see anything labeled as that, so i asked one of the butcher guys if they had it and he pointed me to a whole pork butt. now i know a pork butt is the shoulder but i ended up with 5.93 lbs of it.....what should i do with all that meat? should i just trim all the fat off cut it in half and freeze the other half to use at another time? then id end up with less than 3 lbs for the recipe... plus theres the bone, leave it in or trim in off before it goes in the crock pot?
ReplyDeleteMine was boneless and skinless which is probably why it weighed less. I bet if you trim off the fat and bone (pain!!) it will probably wind up weighing the same. Too bad you couldn't have them trim it for you. Smithfield sells lean generation, comes trimmed but I found it in a high end supermarket.
ReplyDeleteyea it does look like i have a lot of fat to trim, maybe i will end up with only 3 lbs of meat once the fat and bone is gone. looks like have a date with a knife and the pork tomorrow morning. if i have to cut it in sections/chunks do you thing that'll affect anything? can you tell despite being a rican i have never made a Pernil myself?! wheres abuela when you need her?
ReplyDeleteIt looks great! Unfortunately, I don't have a slow cooker but would like to try this in the oven. Any suggestions for oven cooking time and temp? Thanks!
ReplyDeleteI am a convert! I have never really been a huge fan of pork of any kind (yes, even bacon) but this was spectacular. I made it all day today while at work and I LOVE IT! Thank you for the recipe. I did the collard greens too. Delish!
ReplyDeletevlo- Oh wow, first time! I know it's not easy to cut the meat off the bone, so you could trim the fat off and leave the bone on. Once it cooks, it will fall off the bone. Then you could shred it and remove the bone. It does not matter if you have more meat, the points will be the same for a 4 oz serving.
ReplyDeleteMelanie, I have a link to Food For Every Season at the top, hers has instructions for slow cooking this in the oven.
I have the pork cooking in my crockpot as we speak and am SUPER excited to try it when we get home! We are having the pork tonight and then the cuban sandwiches the next day! LOVE YOUR BLOG! Thanks for everything!
ReplyDeleteBy mistake I bought a bone in pork shoulder.
ReplyDeleteHow much longer should I cook it?
Absolutely fantastic! Very easy to do. It took me the most time to trim all the fat of the pork shoulder and then you just put it in the crock pot and forget about it. Great flavor and very moist. I will be able to eat off of this all week! Thank you Gina for sharing flavorful and healthy recipes for WW followers!
ReplyDeleteIt should be done after 8 hours, if it doesn't fall off the bone, leave it longer.
ReplyDeleteJust made this tonight, along with your black eyed peas. It was DIVINE! Tomorrow I'll be making the Cuban sandwiches. You seriously rock Gina!
ReplyDeleteI made this for dinner tonight with a boneless pork loin. OMG it was AMAZING! Both my husband and I savored every bite.
ReplyDeleteSlow cooked your santa fe chicken recipe for dinner tonight (for the second time) and prepped the roast for tomorrow to simmer all day. Cannot WAIT to test it out. I smell another success!
ReplyDeleteI'm salivating over this pork. It looks amazing.
ReplyDeleteThis is currently in my crock pot, and I'm not even hungry for dinner yet since I've been nibbling at it for the past couple of hours. What a tragedy :)!
ReplyDeleteOur Crockpot is out of commisson, so I used the dutch oven and put it into the oven for a few hours. I should also mention that the pork shoulder was unavailable, and pork loin was on sale, so I went with that and trimmed it down. Needless to say, this is really, really great! I'm on my second helping! The only thing I would suggest if using a pork loin, don't trim it down too much. You need a little bit of fat to keep the meat moist and crust up. Thank you for such wonderful recipes Gina!
ReplyDeleteI just tried your pork roast today, putting it on corn tortillas with sour cream, salsa & lettuce. It was awesome! Thank you!
ReplyDeleteMaking this on Friday. Can't wait!
ReplyDeleteI made this for dinner last night - It is DELICIOUS!! My husband and kids loved it, too. I used 2 pork tenderloins and only had 3 small clementines, but it still came out great. The pork is so flavorful and moist. We served it with brown rice and asparagus. My husband declared this a staple dish on our dinner menu. We love your site, recipes and photos - Thank you so much!!! ~mary
ReplyDeleteThank you yet again, Gina! I made this for dinner last night and it was so good! I had purchased a cut of pork that was bone-in at about 4.5lbs, so I juiced an extra orange and lime, just in case. It turned out perfectly! After about 7 hours the meat was already so tender that the bones were beginning to fall off, so I took them out and returned the meat to the crock pot for the extra hour before shredding. I also strained the liquid before adding it back to the crock after the meat was shredded to ensure that I got all the bones out. Dealing with bone-in meat was a bit time consuming, so I think next time I'll stick with boneless. We will definitely be making this again and again! Thank you!
ReplyDeletethat looks really good. I think I am going to actually visit my kitchen this weekend. LOL
ReplyDeleteEven though I was feeling a bit under the weather the evening that I ate this, I still found it to be delicious. I'm looking forward to eating the leftovers tonight at work!
ReplyDeleteI love ,love, love this recipe. I only had a boneless pork loin so I tried it with that. It was wonderful. If the skinny version is this good I can only imagine how good the full fat version is! My kids even ate it! They never eat anything :)
ReplyDeleteI can't wait to make the sandwiches tomorrow. Soooo good!
Gina I have tried a few recipes from your site with great results, but this was wonderful! Definitely a company worthy recipe!
ReplyDeleteI made this (along with your collard greens) over the weekend. It was AMAZING! And it made for great soft tacos the next day. Thanks for this recipe! It's a keeper.
ReplyDeleteMade this last night! Total hit!! I did buy bone in pork shoulder and trimmed fat. It was a little under 6 lbs. so I doubled the recipe (I have big men at home who eat more than 4 oz serving!) The leftovers will be used for cuban sandwhices tonight! It was delish!!!! Mine came out a bit salty though, and I didn't add any salt at the end just more cumin.
ReplyDeleteI have tried two recipes including this one now and I have to thank you! ABSOLUTELY DELICIOUS!!
ReplyDeleteI am on weight watchers and used to find it so hard to adapt recipes to the points. You make it so easy. I have given this site out to everyone I know!
Great!!I love that you all love it!
ReplyDeleteHi Gina. I decided to get the crock pot so I could make this and your slow cooked black eyed peas recipe. Let me just say that I LOVED THIS!!! It came out so tasty, flavorful, juicy and just perfect. I could only find boneless pork loin roast but I loved how it came out and can't wait to try it with the pork shoulder roast to compare their flavors. I've got the black eyed peas soaking so I can try that recipe tomorrow. I can't wait! Thanks so much for sharing your recipes.
ReplyDeleteThis recipe ROCKS!!! The pork is so tender and the flavor was awesome!
ReplyDeleteMelanie, great! Make the collards, it's perfect with the black eyed peas!
ReplyDeleteHi Gina I love this recipe I have made it twice already and everyone loved it. My daughters 10th birthday is this weekend and I bought 2 roasts about 4.25lbs each to make this for the party. Not sure if all that is gonna fit in my crock pot and dont wanna have to make it twice before Saturday afternoon so can i DO THIS IN THE OVEN AND FOR HOW LONG AND WHAT TEMP.
ReplyDeleteThanks Lisa! How wonderful!
ReplyDeleteBake at 425° F for one hour. Drop oven temperature to 275° F and cook for an additional 5 hours.
This is to DIE FOR!! I've been so excited to start making your recipes and this did NOT disappoint!! SO GOOD!! Thank you so much for all your hard work! Your blog is heaven sent!
ReplyDeleteThis was soo good. Made it with Arroz con Gandules and everyone in my family including my picky kids loved it. I love pernil and so glad it's one of my favorites I don't have to give up. Thanks for the recipes!
ReplyDeleteYou're welcome!! Glad you all liked it!
ReplyDeleteI have never had Pernil before so I didn't know what it's supposed to taste like. If it's anything like what your version tastes like than I would love it! My husband and kids went crazy. I'm going to make this for my mother's birthday celebration in a couple of weeks. I'm sure the entire family will love it as well.
ReplyDeleteMade this last week and the family loved it so much that I had nothing left to make the sandwiches. :( So, I am making it again tomorrow but doubled the amount of meat! Thanks for all the GREAT recipes!!!!!!!! It makes dieting fun. Well sort of. :)
ReplyDeleteSo happy you are all loving this!!
ReplyDeleteI made this today...it is ABSOLUTELY incredible. I'm now 85 lbs down, and your recipes have have a HUGE impact on it! Weight Watchers is an amazing program, and food like this makes it easy for me to follow it.
ReplyDeleteI made this today. My whole family enjoyed it. It was really good over rice. Thanks! Elizabeth
ReplyDeleteI made this for Valentine's Day dinner and it turned out AMAZING! My boyfriend is from Puerto Rico and this along with the Puerto Rican Red Beans recipe was a hit! The pork came out juicy and tender and the beans came out savory and delicious! Definitely cooking this again!
ReplyDeleteI'm glad you all enjoyed this, especially your PRican bf!!
ReplyDeleteAnd Mark- Good for you! I'm glad I can help :)
ReplyDeleteI made this (along with Arroz con Gandules and Collard Greens) for my hubby's birthday today! He loved it. I don't eat pork and since I have two slow cookers, I made one just like your recipe and another made with chicken. My hubby definitely preferred the pork, but thought the chicken was great. I loved it! We topped it with Columbian Aji Picante sauce which I could eat on everything! Thanks for helping me to make his day special! :O)
ReplyDeleteLatin fusion, love it!! I love how you combined a little Colombian, Puerto Rican and Brazilian cuisine! Interesting to try with chicken, but I'm sure the pork is better!
ReplyDeleteGina, How do you crush your garlic? I have tried it a couple different ways, and usually my garlic shoots out!!
ReplyDeleteI either smash it with the side of my knife or use a garlic crusher.
ReplyDeleteHI GINA, I WAS WONDERING IF I MADE THIS WITH A PORK TENDORLOIN IF U THINK IT WOULD COME OUT DRY? AND I DO NOT HAVE A CROCKPOT HOW WOULD I GO ABOUT THIS USING THE STOVE?
ReplyDeleteTHANKS GINA!
GG- This would be delicious I'm sure, I would cook the tenderloin in the oven with a thermometer on a low temp like 300° until it reaches 140-145 degrees. After resting 5-10 minutes, the roast should reach 145-150 degrees.
ReplyDeleteI threw this together in the crock pot this morning so we could have your skinny cuban sandwiches for lunch tomorrow, and I am so surprised at how good this tastes! I used pork loin instead and YUM!! Great recipe :)
ReplyDeleteI made this one today! OMGoosh! So good. I wanted to make the dish so i could make a few cuban sandwiches during the week for work! This will be my 17th dish from Gina's blog! I will be the first to order several of your cookbooks (one for me and several for friends and family) when you have it published. Thanks Gina!
ReplyDeleteThis was fantastic! We had it for dinner tonight, and my husband looked up from his first bite and asked when we could have it again. A friend told me about your site last week, and I've made several of your recipes already with fabulous results.Thank you!!
ReplyDeleteAMAZING! I made this with a lean pork tenderloin and it worked perfectly! I also made Cuban Black Beans and Cilantro Lime Rice. My husband said "Chipolte, who?" Ha!
ReplyDeleteNote to all ... try this one.
ReplyDeletehi gina.....
I am back on ww and look for great recipes that my husband and 13 yr old daughter will like, and something I can cook again and again. You are wonderful....you use real ingredients, not too much artificial stuff that I do not want to cook with for my family and the taste is amazing.
This was fantastic...it reminded me of my best friends buena noche dinner for their holiday celebration...but without the fat.
Ionly comment after Iactually make a dish so that I can give a real comment.
This was 11 out of 10!
I came across this recipe last week and knew I had to make it this week. Oh my gosh, is it amazing! I just can't stop eating it.
ReplyDeleteAwesome, so happy I took a chance and made this in the crock pot!
ReplyDeleteThis was soooo good. My Brother was over and he loved it, asked for the recipe. He's an awesome cook and not on WW. Gina, you are making WW so easy for me & making me look like a great cook!!
ReplyDeleteThank you.
Wonderful!! That is my goal :)
ReplyDeleteI made this and we LOVED it! I just posted about it and linked back to you in my "Your Recipe - My Kitchen" post today. Stop by if you can and thanks again for this amazing pork dish!!
ReplyDeletedanielle
Ever tried making this using a pressure cooker? I have only used mine a few times and would love to have a few more recipes to be able to make using it. Any suggestions would be much appreciated. Please and thank you :-)
ReplyDeleteI love my pressure cooker. This would be great in a pressure cooker, pretty much any recipe in a crock pot would work in the pressure cooker, just shorten the cook time a lot!
ReplyDeleteWords can't describe how good this is! This is the second time I made this, and it is incredible. I just bought two more pork roasts to freeze, so I have it on hand to make again.
ReplyDeleteThanks Jaime!!I should really surprise my husband and make it for him this week, he just loves this!
ReplyDeleteI have this marinating in my fridge today. Making it for dinner tomorrow.
ReplyDelete@Gina - I had a quick question. For the amount of cumin, it's 1/2 tbsp, right? I was confused because normally the measurements are from greatest to least, so I wasn't sure if it was 1/2 tsp or 1/2 tbsp, but regardless, too much cumin never hurt anything! ;-)
Can't wait to eat this tomorrow!
That's right but do it to your taste. Enjoy!
ReplyDeleteOmg! This recipe is perfect! Never Making pork any other way!
ReplyDeleteMade this last night, my granddaughter was picking at the pork as I shredded it. She wanted to know when dinner was. Really great. Made the Cilantro Lime rice to go with. Great food. Thanks so much for helping my husband lose 28 pounds. He has loved everything I have made from your site. Keep up the good work.
ReplyDeleteJacque
wow what a fabulous post full of reliable information thanks for this great post
ReplyDeleteThis was awesome!! Best pork I've ever had!! I served 5 people over at my house with this recipe, and everyone loved it!! I still had a ton leftover, and have used it in quesadillas and tacos!! It's awesome!! Thanks!!
ReplyDeleteGlad you liked it!!
ReplyDeleteThis was so amazing! Even my 5 year old, who is the world's pickiest eater, who was crying before dinner because she was scared of trying something new, loved it! By the end of dinner she was saying "Do you have any more pork in that pot?" and my 18 month old was stealing more off of her plate. Me gusta!
ReplyDeleteNow if you could come up with a light version of gandules. :)
@Deets- yay! I have arroz con gandules on here!!
ReplyDeletethis recipe sounds fantastic. I don't eat pork can you use chicken or turkey?
ReplyDeleteTHANK YOU for this wonderful recipe!! I just found your site last week, and this was the first recipe I've prepared. I did that thing you're never supposed to do -- try a new recipe (or in my case 3 new recipes!) when having a dinner party. I made this Pernil along with your arroz con gandules and collard greens. I have to confess that my domestic skills are lacking, so it is a big deal for me to say EVERYTHING WAS SO GOOD!! My guests, who were mocking me at first for my "ambitious" attempt, were worshipping my culinary skills by the end of the night. Thank you so very much for taking your time to share such wonderful recipes. You and your site are absolutely marvelous! ~~Donna
ReplyDeleteDonna I do that all the time! I'm so happy everything came out great!! You picked a great meal :)
ReplyDeleteI made this with a pork loin in my pressure cooker and it was awesome! I can't wait to make Skinny Cubans for lunch tomorrow!
ReplyDeleteI've made a lot of recipes from your website and have really enjoyed them all but I have to say this is the BEST one I've tried so far! The entire family couldn't stop talking about how amazing this meat was. I also made your fiesta lime rice and then steamed some swiss chard to go alongside the meal. Everything was awesome! Thank you sooooo much!
ReplyDeleteMade this tonight using Pork Tenderloin and it was fantastic! Cooked it on low for 6 hours and it was perfect. I honestly liked it better than the usual greasiness of regular full fat pernil although I doubt my abuela would've agreed! Thanks for your awesome website!!
ReplyDeleteSo happy you liked it!!
ReplyDeleteAmazing!! Better than the restaurant!! Thanks!
ReplyDeleteI made this yesterday and it was wonderful! I thought I had OJ at home, but I did not and I was not able to go to the store, I had to use apple juice and it still turned out great! I made it a burrito bowl with your arroz congri recipe (I substituted quinoa for rice) and it was amazing! My almost 2yr old loved it! Gina, you are awesome and this website has helped me to make new meals and I have not found one I do not like yet! :)
ReplyDeleteI am sorry if this was already discussed in previous posts, i have to admit i did not read them all..but i made this yesterday using a 3 pound pork roast. While the taste was very good, it did not produce near enough liquid. I even added more orange juice, because my oranges produced more then 1/2 a cup and an extra lime, and i only had about 3/4 of a cup liquid at the end. I would suggest for pork loin to double the the liquid portion or add a third liquid and to lesson the cooking time as it is a leaner and less tough piece of meat. All in all a really tasty recipe though. Thanks!
ReplyDeleteI have this marinating as I type. Can't wait until tomorrow nights dinner! I believe the points are wrong though. When I look up lean pork shoulder it comes out to 5 points for 4 ounces cooked? Is there a difference in pork shoulder BLADE roast and pork shoulder? Btw, This is the 7th recipe of yours I've made. All have been excellent!
ReplyDeleteI made this yesterday with chicken because I've recently become unable to digest pork. It was delicious. I do recommend, if using chicken, that you add more than 1 cup of the liquid back, since chicken is generally dryer than pork. I didn't feel like it needed any additional seasonings, but again, that's probably because I used more of the liquid.
ReplyDeleteHi Gina: This looks like a wonderful dish. I have been on weight watchers now for awhile, and really enjoy your website, posting of recipes, and the points plus value. Will be trying this for starting the 2012 New Year.
ReplyDeleteThanks again
I'm having a problem with the "print friendly" button. All I get is a blank page. Are you aware of any issues with this or have you heard of similar issues from others? I would love to try this recipe, but I don't want to write it out longhand unless I have to.
ReplyDeleteKerrin
I made this tonight for the first time, and i just had to leave a comment. And that comment is.......YUMMY!! Thanks, Gina! What an awesome meal!!
ReplyDeleteThis was great, and I just had my cuban sandwich. Great flavor. So easy.
ReplyDeleteThis dish is so yummy. We made it in the crock pot so the delicious smell made the anticipation for dinner that much harder. It was great with yellow rice.
ReplyDeleteGina, I am very excited to try this recipe this weekend when we're entertaining some friends. What sides and vegetables do you recommend serving with it? Thanks!
ReplyDeleteFabulous! I made this for dinner the other night, so easy and my husband loved it! I even took some to work because I couldn't stop talking about how great it was the girls just had to have some!
ReplyDeleteThis is in the crockpot as we speak. I plan to have the Cilantro Lime Rice and Collard Greens on the side. I feel like I am just wishing the day away looking forward to dinner tonight!!
ReplyDeleteI made this for dinner tonight. It was amazing. My picky kids even loved it. I didn't marinate it over night so I don't know if we even got the right flavor but still it was yummy and so tender.
ReplyDeleteI can't wait to try this!
ReplyDeleteMade this 2 nights ago for dinner, YUMMY!!! It was fantastic, just ate some leftovers for lunch. I made this with your arroz congri, that was awesome :) Thank you Gina for all your fantastic recipes, this is my first post but i've tried SO many of your things and loved them all. My stomach and waistline are loving you!
ReplyDeleteI made this yesterday for the first time. My in-laws and husband all loved it! It was just wonderful. I served it over rice and threw diced tomatoes on top because I love tomatoes. Thank you for this awesome recipe! I will definitely be making it again!! I only had a 2 pound roast, so there were no leftovers this time. :(
ReplyDeleteMade this for the second time a couple nights ago. It is so delicious! My family loves it. Thank you for all your recipes, you are making my WW journey so much easier. I haven't cooked a recipe of yours yet that I wouldn't cook again.
ReplyDeleteMade this last night and got raving reviews from the family. Great taste, wonderful flavors and extremely easy to prepare. Thanks very much for this AWESOME recipe.
ReplyDeleteIt's true that this recipe is delicious, but it's also true that the points are way off! I just put in 4 oz. of "Pork, shoulder, lean only, cooked" and it came out to 6 PointsPlus. Then, when I did Recipe Builder, my lean, 2 3/4 lb. uncooked pork shoulder that I made tonight gives me 7 PointsPlus if it's six servings. I will definitely make this again but plan accordingly next time. Thanks for the lovely recipe! Can't wait to send it to my Puerto Rican mother, who is also on WW!
ReplyDeleteGina, this is my first time posting, and I have made a bunch of your recipes - but I found a way to make this recipe even leaner without giving up any taste - and it was by accident! I made it yesterday planning on having it for dinner last night, but it turned out that I couldn't - so I shredded the pork and packaged it in foil and put all the cooking broth into a container - put it all in the fridge. today for lunch, I took it out, skimmed off all the extra fat, and reheated it all together - it was delicious - and there was more fat than I thought there would be to skim off. now it is really lean, but really delicious. Eating it right now!
ReplyDeleteI just love your recipes! I'm trying this one tonight. I know you said this is typically a "crispy" meat. After I shred the meat I take some of the juice and pour it over the meat and roast it in the oven for 15 minutes at about 400 degrees. This helps give it some of the "crispy" qualities. I also do this with your carinatas! They are amazing!
ReplyDeletei know its blasphemous but i think i prefer this skinny crock pot version of pernil to the real thing! the only thing thats missing is the crispy skin on top but that would be way too many points! this meat literally just falls apart, the caldo is amazing, and with a side of the arroz con gandules you cant go wrong!
ReplyDeleteFixed this tonight for dinner. What a great treat! We lived in Puerto Rico about 20 years ago and the aroma in my kitchen today while this was cooking brought back many pleasant memories! This recipe is a keeper.
ReplyDeleteThis was absolutely YUMMY!!!! Thanks for all of the great recipes :)
ReplyDeleteHoly deliciousness... made this for Valentine's dinner tonight. So easy and completely yummy! Served it with the arroz con gandules (equally tasty). I am so looking forward to leftovers! :)
ReplyDeletethis recipe sounds amazing. I will share it with my online Mamas Latina community. We are always looking for recipes.
ReplyDeletethank you.
I am so excited to cook this recipe for my family this weekend. I am serving the pork with some homemade oven roasted garlic red potatoes and roasted broccoli. I think they are going to love this! Thank you so much for such a great recipe.
ReplyDeleteP.S. We are using any leftovers to make Cuban Sandwiches. YUM!
Yummy Cuban Sandwiches... Good Idea!
DeleteSo yummy! Just made this today and I'm so glad I ran out of rice because I could have just kept eating! I love your recipes :)
ReplyDeleteI can only find boneless. Pork Loin center cut...I going to try marinating tonight. Any suggestions?
ReplyDeleteDelicious! Arrived home to this in my slow cooker tonight - used a boneless pork rib roast as that was what I had in the freezer...absolutely delicious :)
ReplyDeleteI made this last weekend and it was delicious! I served it with brown rice and collard greens. The leftovers are great in a sandwich as well.
ReplyDeleteThis looks delicious. I'd also like the recipe for your sides shown on the plate. Thanks. melondrops2000@yahoo.com
ReplyDeleteThis was great! I wasn't able to get the boneless should, so I used boneless loin - worked out great. Love the recipe!
ReplyDeleteThis is in my crock pot right now... :) Thanks for the recipe! Can't wait for dinner! (Also thanks for responding to others' comments, they answered some of the questions I had.)
ReplyDeleteI made this tonight for dinner, just ate it and it's AMAZING! We are doing the Cuban sandwich quesadillas tomorrow with the left overs, I can't wait. I need a good black beans recipe to go with this! Thank you
ReplyDeleteJust wanted to give a shout out on this one. It was delicious! Great marinade, fresh flavors, cooked perfect, effortless. It fell apart it was so tender. Thank you Gina!
ReplyDeleteJust ate this for dinner it was super yummy....I dunno if it was just me or not but i found it either REALLLLY Limey or Salty...but none-the-less, Yum.....I think i would not add a TBSP of sea salt next time....maybe half?
ReplyDeleteI made this today. I think I might have overcooked the pork because it was a bit dry in some parts which affected the flavor I think. I didn't discard the broth. I strained it and put it in a saucepan to reduce. The sauce was super good and I then poured it over the pork. It taste better now.
ReplyDeleteI made this 2 days ago and it was the best pulled pork I have ever had! Tender and moist and oh so flavorful! The next day I used the leftovers to make Gina's Cuban Sandwich Quesadillas and they were heaven on a tortilla! Both recipes are wonderful! Your website does not disappoint and I look forward to my next meal of Skinny Chicken Enchiladas! Thanks a bunch for what you do!
ReplyDeleteMy boyfriend and I went to Puerto Rico a few years ago and fell IN LOVE with the food. Lately I've been craving it so I came straight to your blog where I knew I had seen your pernil recipe. I made this tonight and it. was. awesome. So, so flavorful. I made your collard greens & arroz congri as sides which complimented the dish very well. We will definitely be making your cuban sandwiches for lunch tomorrow...and the next day..thanks for another great recipe!
ReplyDeleteMade this tonight with your Cilantro Lime Rice and Collards with Bacon. Absolutely superb dinner!! The pernil was great, but I think the meal as a whole shined. I picked those sides based on your pic. I can't wait to make Cubans with the leftover pork. Thanks for another winner, Gina.
ReplyDeleteJust made this today for my hubby! Can't wait for him to try it. Pernil is our all time favorite food from childhood. Making it this way makes it possible to have it more than just for Christmas. Love that it's healthy too! Wepa!
ReplyDeleteI made this a while back, although I switched it up a little. I didn't do ANY of your ahead-of-time prep. All I did was mix up the marinade, pour it over the pork in the crockpot, and let it cook all day long. It was incredible!
ReplyDeleteMade this specifically so I could make Cuban sandwiches (never had one before). Put this in tacos dressed like a fish taco, and oh my goodness it was delicious!
ReplyDeleteSteph
I just served this tonight for dinner. The pork was juice and tasty but next time I will reduce the amount of salt that goes in. It was far to salty for my kids and me.
ReplyDeleteI made this today and it is so delicious! The house smelled so good all day too! Thank you for the recipe!
ReplyDeleteI made a double recipe of this last night for a family birthday dinner for my MIL. Served it with black beans, your cilantro lime rice recipe and a salad. Also made the pumpkin cupcakes with pumpkin cream cheese frosting for dessert. Dinner courtesy of SkinnyTaste.com!
ReplyDeleteThe pork got RAVE reviews from young and old alike! So good! Made a Cuban sandwich with leftover pork today. I have no idea how "authentic" this recipe is but it sure stands on its own in my book.
Im SOOOO disappointed. Being Puerto Rican I was looking forward to an easy way to may pernil in a slow cooker. This tasted NOTHING like a Puerto Rican Pernil. NOTHING about tasted like the traditional Puerto Rican pork. The flavor was unique and did take a minute to decide if it was good or not despite the non resemblence. It was just OK I did turn this recipe around for leftovers by adding roasted green & red pepper & onion. Made organice guacamole and had carnita taco. Now that was good, so the pork didn't get wasted. I've all the recipes i've tried so far Gina but this one didn't hit the. BUT thanks for so many other yummy recipes.
ReplyDeleteI'm making this tomorrow, so I have it marinating in the fridge right now. I'm used to slow cooker recipes having a lot more liquid than this. I measured out the orange juice (it came to 5oz) plus whatever the limes were, but I'm really nervous to leave this alone in the crockpot for 8 hours for fear of coming home to a scorched, dried out pork roast. Any suggestions or reassurances? : )
ReplyDeleteI left mine on for 9 hours on low and it was perfectly fine, not dried out at all! I don't think you have anything to worry about =)
DeleteOh my goodness, I just made this for dinner last night and it was DELICIOUS!! I made some minor changes, I added half a packet of Goya Sazon to the marinade so I wouldn't have to adjust the salt later on & I used extra garlic. Also after the last step I broiled it on Hi for 10 minutes to give it some crispy edges. This recipe is definitely a keeper!
ReplyDeleteI didn't enjoy this recipe at all. I've been making Pernil for years and this is nothing like any I've had before. We ended up ordering a pizza. I guess I will just have to adjust my normal recipe to use a leaner cut and less oil.
ReplyDeleteMy girlfriend makes this and it is by far the best pork I've EVER eaten. You will LOVE this, just try it!!!!
ReplyDelete