Ingredients
-
3
-
4 - 5
-
1
-
1/2
-
1/2
-
1/4
-
3
-
2
-
-
-
-
-
-
-
Directions
My family loves Latin food, especially Puerto Rican cuisine! This Slow Cooker Pernil (Puerto Rican Roast Pork) is a staple in our home! Trust me, when you walk in the door from wherever you are all day youre going to be happy you made this!,Pernil is a typical dish I grew up eating, its popular in the Latin Caribbean islands such as Puerto Rico and Cuba, served with rice and beans during the holidays or whenever theres a reason to celebrate.,A typical Pernil recipe is slow roasted in the oven with a huge slab of fat on top, which gets crispy as it cooks. My lightened version, use a boneless shoulder blade roast, trimmed of all the fat. This dish is easy enough to make as a weeknight meal.
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Steps
|
1
Done
|
Combine the Remaining Ingredients and Pour Over Pork |
|
2
Done
|
Place in the Ceramic Part of the Crock Pot, Cover and Refrigerate, Turning Pork Occasionally So the Marinade Covers All of Pork. |
|
3
Done
|
the Next Day, Remove the Crock Pot and Cook on Low, 8 Hours. |
|
4
Done
|
After 8 Hours, Remove Pork and Shred Using Two Forks. |
|
5
Done
|
Remove Liquid from Crock Pot and Add Pork Back to Crock. |
|
6
Done
|
Add About 1 Cup of the Liquid Back and Adjust Salt, Pepper and Cumin (you Will Probably Need to Add More). |
|
7
Done
|
Let It Cook Another 15-30 Minutes. |
