Description
This easy pernil recipe is made with pork marinated overnight in garlic, citrus juices, and spices, then slow cooked all day in the crockpot.
Yield: 8servings | Serving Size: 3oz pork
Ingredients
3lbboneless pork shoulder blade roast, lean, all fat removed
4-5clovesgarlic, crushed
1tbspcoarse salt
½tsporegano
½tbspcumin
¼tspcrushed black pepper
3oranges, juice of (½ cup)
2limes, juice of
Instructions
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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Nutrition
Serving: 3oz pork, Calories: 265kcal, Carbohydrates: 3g, Protein: 34g, Fat: 12g, Saturated Fat: 4.5g, Cholesterol: 114mg, Sodium: 574mg, Sugar: 1.5g
