|Photo and Recipe Courtesy of Skinny Taste|
Who doesn't love a good slow cooker recipe. They come in handy when life's got you on the go. During tax season I exhaust just about every slow cooker recipe I know of. Well, not anymore. Last night Mark, got all of the ingredients together to prepare one of the tastiest dishes I have eaten in a LONG time. It was salty and rich and absolutely delightful! We served over Zatarain's chicken flavored rice and black beans. I had to make myself stop at one plate. And I'm already looking forward to leftovers for lunch tomorrow.
You absolutely must try this recipe!!!
Skinny Slow Cooked Pernil (Puerto Rican Pork)
Gina's Weight Watcher Recipes
Servings: 6 • 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
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
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 andshred using two forks. Removeliquid from crock pot and addpork 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.