Skinny Slow Cooked Pernil Puerto Rican Pork Recipe 465

Steps:

• 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.

Steps:

• Pulse garlic, onion, oregano, cumin, chile pepper, salt, and pepper together in a blender, pouring in vinegar and enough olive oil until mixture is pasty. Scrape down sides of the blender as necessary to fully incorporate. Spread this mixture all over the pork loin, and place into a slow cooker.
• Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

Steps:

• Heat oil in a large skillet over medium-high heat.
• Use a sharp knife to poke 3 to 5 holes into the pork roast. Stuff about half the garlic into the holes. Cook roast in hot oil to brown completely, about 3 minutes per side. Transfer roast to the crock of a slow cooker.
• Blend orange juice, lime juice, remaining garlic, cumin, salt, and oregano in a blender until smooth; pour over the pork.
• Leave the pork marinating in the orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes.
• Turn slow cooker to Low and cook for 8 hours.
• Remove pork to a cutting board. Shred meat using 2 forks.
• Drain liquid from the slow cooker crock, reserving 1 cup. Return shredded pork to the slow cooker crock, pour reserved liquid over the meat and stir.
• Look on Low until the meat is again hot, 15 to 20 minutes.