SLOW COOKER PERNIL (PUERTO RICAN ROAST PORK) - SKINNYTASTE
Pork shoulder marinated overnight in garlic, citrus juices, cumin and oregano and slow cooked all day in the slow cooker.
Provided by Gina
Categories Dinner
Total Time 480 minutes
Prep Time 15 minutes
Cook Time 480 minutes
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 3 oz pork, Calories 265 kcal, CarbohydrateContent 3 g, ProteinContent 34 g, FatContent 12 g, SaturatedFatContent 4.5 g, CholesterolContent 114 mg, SodiumContent 574 mg, SugarContent 1.5 g
SLOW COOKED JERK PORK WITH CARIBBEAN SALSA
Slow Cooked Jerk Pork with Caribbean Salsa is a delicious pork roast, marinated overnight with fresh citrus juice, garlic, and jerk seasoning. Topped with a bright Caribbean salsa of fresh mangoes, avocado and cilantro.
Provided by Gina
Categories Dinner
Total Time 550 minutes
Prep Time 10 minutes
Cook Time 540 minutes
Yield 10
Number Of Ingredients 12
Steps:
- Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic.
- Combine the remaining garlic, jerk seasoning, and salt, rub all over pork (you may want to wear gloves).
- Place in a large container, pour the lime and orange juice over the pork; cover and refrigerate 5 hours or overnight, turning pork occasionally so the marinade covers all of pork.
- The next morning, put everything in the crock pot and cook on LOW for 9 hours.
- After 9 hours, remove pork and shred using two forks.
- Remove liquid from crock pot and reserve.
- Add shredded pork back to the slow cooker.
- Add about 1 cup of the liquid back into the crock pot and taste for salt and pepper.
- Let it cook an additional 15 minutes.
- Meanwhile make the Caribbean salsa: combine all the ingredients in a bowl, season to taste with salt and pepper. Refrigerate salsa until ready to serve.
Nutrition Facts : ServingSize 3 oz pork, 1/3 cup salsa, Calories 265 kcal, CarbohydrateContent 11.5 g, ProteinContent 21.4 g, FatContent 15 g, SaturatedFatContent 5 g, CholesterolContent 72.3 mg, SodiumContent 468.4 mg, FiberContent 2 g, SugarContent 7.5 g
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