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Pork shoulder marinated overnight in garlic, citrus juices, cumin and oregano and slow cooked all day in the slow cooker.
Yield: 8 servings
4.83 from 29 votes

Skinny Slow Cooker Pernil (Puerto Rican Pork)

Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs
Course: Dinner
Cuisine: American
Pork shoulder marinated overnight in garlic, citrus juices, cumin and oregano and slow cooked all day in the slow cooker.

Ingredients

  • 3 lb boneless 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)

Instructions

  • 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.

Nutrition

Serving: 3oz pork, Calories: 265kcal, Carbohydrates: 3g, Protein: 34g, Fat: 12g, Saturated Fat: 4.5g, Cholesterol: 114mg, Sodium: 574mg, Sugar: 1.5g
WW Points Plus: 5