Skinny Slow Cooked Pernil (Puerto Rican Pork)3 lb pork shoulder blade roast, lean, all fat removed4-5 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. To Freeze: Freeze in freezer safe container. To Reheat: Reheat in crock pot or pot on stovetop. |