Skinny Slow Cooker Pernil Recipes

SKINNY SLOW COOKER PERNIL (PUERTO RICAN PORK)

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.

SKINNY SLOW COOKED PERNIL (PUERTO RICAN PORK) RECIPE - (4.6/5)

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.

SLOW COOKER PERNIL PORK

Steps:

• Pulse garlic, onion, oregano, cumin, chile pepper, salt, and pepper together in a blender, pouring in vinegar and enough olive oil until mixture is pasty. Scrape down sides of the blender as necessary to fully incorporate. Spread this mixture all over the pork loin, and place into a slow cooker.
• Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

SKINNY SLOW COOKER PERNIL

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.
• Read more at http://www.skinnytaste.com/skinny-slow-cooked-pernil-puerto-rican/#3XJTrDCSZtab6ty3.99.