Slow Cooked Pernil

Its Friday!  That means it's time for another Your Recipe- My Kitchen Post.  I am so excited to share this recipe from Gina's Skinny Recipes.  This recipe is for Slow Cooked Pernil or Puerto Rican Pork and it is AMAZING!! Seriously, I am telling you run out and get the ingredients now, throw this in your slow cooker tomorrow, eat it tomorrow night and be completely amazed at all the flavors in this skinny dish.  I liked this a lot - can you tell?

I served this tasty pork with rice and beans and a homemade coleslaw.

The next day I mixed all the leftovers together and served them in corn tortillas.  Enjoy!!

Here's what you need:

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 juiced oranges

2 juiced limes

Here's what you do:

Use a knife to cut slits into the pork and stuff  the holes with half of the crushed garlic. Combine the rest of the ingredients and pour over pork. Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally and leave overnight.

The next day,  cook on low for about 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.

Be sure to stop by Gina's Blog and check out her amazing recipes - I'm there quite often.

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