Bruce and I give this recipe 10 stars. Try it!
(from skinytaste.com)
It’s low in fat and calories and takes about 5 minutes to prepare. (24 hours of wait)
It calls for a pork shoulder blade roast, but I had a small pork loin in the freezer so I used that.
This would be so awesome in a tortilla, but it tastes so good “straight up” that we haven’t done anything like that with it yet.
Slow Cooked Pernil (Puerto Rican Pork)
3 lb. pork shoulder blade roast, lean, all fat removed
4-5 cloves garlic, crushed
1 T coarse salt
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. crushed black pepper
Juice of 3 oranges (or about 1/2 cup)
Juice of 2 limes
Directions: Cut slits into the pork and stuff holes with half of the crushed garlic. (I spread minced garlic over the meat.) 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 the pork.
The next day, remove the crock pot from the fridge and cook on low for 8 hours.
After 8 hours, remove pork and shred with 2 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 more. Let it cook another 15-30 minutes.
It would be great with rice and beans but we ate it with “Smashed Potatoes.” I’ll tell you about those another time.
This has the best flavor! And because I used a pork loin there was no visible fat. I have kept the left-overs in the marinade and heated them up….I still just want to eat the meat by itself because it is so yummy, but it would be great on a Cafe Rio type salad, too.
Serves about 6, 4 WW points, 176 calories per serving
