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Skinny Slow Cooker Pernil (Puerto Rican Pork)
4.88
from
41
votes
Pork shoulder marinated overnight in garlic, citrus juices, cumin and oregano and slow cooked all day in the slow cooker.
Prep Time:
15
minutes
mins
Cook Time:
8
hours
hrs
Total Time:
8
hours
hrs
Yield:
8
servings
Course:
Dinner
Cuisine:
American
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:
3
oz pork
,
Calories:
265
kcal
,
Carbohydrates:
3
g
,
Protein:
34
g
,
Fat:
12
g
,
Saturated Fat:
4.5
g
,
Cholesterol:
114
mg
,
Sodium:
574
mg
,
Sugar:
1.5
g
- WW Points:
7