WEIGHT WATCHERS PORK ROAST RECIPE RECIPES

Name: Skinny Slow Cooker Pernil (Puerto Rican Pork)
Prep time: 15 min
Cook time: 8 h
Total time: 8 h
Yield: 8
Cuisine: American
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)

SLOW COOKER PERNIL (PUERTO RICAN ROAST PORK) - SKINNYTASTE

Slow Cooker Pernil (Puerto Rican Roast Pork) - Skinnytaste image

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

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)

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 COOKER PERNIL (PUERTO RICAN ROAST PORK) - SKINNYTASTE

Slow Cooker Pernil (Puerto Rican Roast Pork) - Skinnytaste image

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

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)

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.

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