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Tuesday, 19 June 2012

Slow Cooker Puerto Rican Pork


Recipe & Image taken from http://www.skinnytaste.com

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

Using a sharp knife, cut slits into the pork and stuff with half the crushed garlic.

Combine the remaining ingredients and pour over the pork.  Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all of the meat.

The next day, cook on low for 8 hours

Remove the pork and shred, using two forks.

Remover liquid form crock pot and return the pork.  Add about 1 cup of the liquid back in and season.

Cook for a further 30 minutes and then serve.

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