Slow Cooked Pernil (Puerto Rican Pork)

By Scout0421

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

Preparation

Step 1

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 the pork. Place in the ceramic part of the crockpot, cover and refrigerate, turning pork occassionally so marinade covers all of the roast.

The next day cook on low for 8 hours.

After 8 hours, remove pork and shred using two forks. Remove liquid from crockpot and add pork back to crock. Add about 1 cup of the liquid back and adjust salt, pepper and cumin. Let cook another 15-30 minutes.