Pernil with greens and yellow rice
I love the flavors of Latin America and I love cooking with my crockpot, so a recipe that gives me both of these is just about perfect. I found this recipe over at Gina's Skinny Recipes, one of my regular blog reads. Pernil is a Puerto Rican pork roast, and while this version is by no means traditional, it certainly is easy and delicious. Thanks, Gina!
Slow Cooker Pernil
adapted from Gina's Skinny Recipes
3 lb pork butt (shoulder) roast
5 cloves garlic, crushed
1 tbsp coarse salt
1 tsp oregano
1/2 tsp fresh ground black pepper black pepper
3 oranges, juice of (1/2 cup)
2 limes, juice of
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, surround with the citrus remains, cover and refrigerate, turning pork occasionally so the marinade covers all of pork.
After 8 hours, or overnight, remove pork and shred using two forks. Remove liquid and citrus remains from crock pot and add pork back to crock. Squeeze the citrus to extract the juices and add about 1 cup (or more, if you like) of the liquid back and adjust salt, pepper and cumin (you will probably need to add more). Let it cook another 15-30 minutes. Store leftovers in the cooking liquid.