Skinny Slow Cooker Pernil (Puerto Rican Pork)

• servings: 8 servings
• total time: 8 hours

Ingredients

3 lb boneless 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)

Directions

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.

Nutrition

• Serving Size: 3 oz pork
• Calories: 265 kcal
• Total Fat: 12 g
• Saturated Fat: 4.5 g
• Cholesterol: 114 mg
• Sodium: 574 mg
• Total Carbohydrate: 3 g
• Total Sugars: 1.5 g
• Protein: 34 g