Best Skinny Slow Cooked Pernil Puerto Rican Pork Recipe 465 Recipes

SLOW COOKED PUERTO RICAN PORK (PERNIL)

Slow Cooked Puerto Rican Pork (Pernil) image

Pernil is a traditional Puerto Rican dish that is slow roasted in the oven. Slow cooker pernil is a twist on the traditional and slow cooks a pork shoulder in the crock pot until tender.

Provided by The Noshery

Categories Pork

Time P1DT8h

Number Of Ingredients 7

Ingredients

4 lb pork shoulder or pork butt
6 garlic cloves, pressed
1/4 teaspoons ground black pepper
1 tablespoon oregano
1 1/2 tablespoons olive oil
1 1/2 tablespoons white vinegar
4 teaspoons salt

Steps:

Combine garlic, pepper, oregano, olive oil, vinegar, and salt. Rub pork with garlic mixture and refrigerate overnight or a minimum of 4 hours.
When ready drop into the crockpot on low for 8 hrs.
Done! Consume with vigor.

Nutrition Facts : Calories 479 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 142 milligrams cholesterol, Fat 35 grams fat, Fiber 0 grams fiber, Protein 37 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 813 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat

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

Skinny Slow Cooked Pernil (Puerto Rican Pork) Recipe - (4.6/5) image

Provided by ruthguillo

Number Of Ingredients 8

Ingredients

3 lb 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.

SLOW COOKER PERNIL PORK

Slow Cooker Pernil Pork image

Puerto Rican style pork roast, but done in the slow cooker. It's so tender and flavorful. Best of all, it's so easy to make!

Provided by Country Cook

Categories World Cuisine Recipes Latin American Caribbean

Time 6h20m

Yield 6

Number Of Ingredients 11

Ingredients

4 cloves garlic
1 large onion, quartered
2 tablespoons chopped fresh oregano
1 tablespoon ground cumin
2 teaspoons ground ancho chile pepper
2 teaspoons salt
2 teaspoons ground black pepper
1 tablespoon white wine vinegar
1 tablespoon olive oil, or as needed
1 (3 pound) boneless pork loin roast
1 lime, cut into wedges

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.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 5.7 g, Cholesterol 107.7 mg, Fat 21 g, Fiber 1.3 g, Protein 37.6 g, SaturatedFat 7.2 g, Sodium 844.1 mg, Sugar 1.3 g

SLOW COOKER PUERTO RICAN SHREDDED PORK

Slow Cooker Puerto Rican Shredded Pork image

Very tasty and your slow cooker does most of the work. Serve shredded pork in lettuce wraps or in corn tortillas. Top with pico de gallo, chopped cilantro, and avocado.

Provided by Gene Payne

Categories World Cuisine Recipes Latin American Caribbean

Time 8h45m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
1 (3 pound) boneless pork sirloin roast (trimmed and tied with kitchen twine, if necessary)
1 cup orange juice
4 limes, juiced
4 cloves garlic, crushed and divided
1 tablespoon ground cumin
1 ½ teaspoons coarse salt
1 teaspoon dried oregano

Steps:

Heat oil in a large skillet over medium-high heat.
Use a sharp knife to poke 3 to 5 holes into the pork roast. Stuff about half the garlic into the holes. Cook roast in hot oil to brown completely, about 3 minutes per side. Transfer roast to the crock of a slow cooker.
Blend orange juice, lime juice, remaining garlic, cumin, salt, and oregano in a blender until smooth; pour over the pork.
Leave the pork marinating in the orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes.
Turn slow cooker to Low and cook for 8 hours.
Remove pork to a cutting board. Shred meat using 2 forks.
Drain liquid from the slow cooker crock, reserving 1 cup. Return shredded pork to the slow cooker crock, pour reserved liquid over the meat and stir.
Look on Low until the meat is again hot, 15 to 20 minutes.

Nutrition Facts : Calories 295.9 calories, Carbohydrate 7.7 g, Cholesterol 81.5 mg, Fat 17.6 g, Fiber 0.4 g, Protein 25.9 g, SaturatedFat 5.9 g, Sodium 635 mg, Sugar 4 g