{"id":3784,"date":"2012-01-27T23:18:49","date_gmt":"2012-01-27T23:18:49","guid":{"rendered":"http:\/\/www.brucebarton.com\/journey\/?page_id=3784"},"modified":"2012-01-31T18:55:33","modified_gmt":"2012-01-31T18:55:33","slug":"3784-2","status":"publish","type":"page","link":"https:\/\/www.brucebarton.com\/journey\/3784-2","title":{"rendered":"Slow Cooked Pernil (Puerto Rican Pork)"},"content":{"rendered":"
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\"\"Bruce and I give this recipe 10 stars.\u00a0 Try it!
\n(from skinytaste.com)<\/p>\n

It’s low in fat and calories and takes about 5 minutes to prepare. (24 hours of wait)<\/p>\n

It calls for a pork shoulder blade roast, but I had a small pork loin in the freezer so I used that.<\/p>\n

This would be so awesome in a tortilla, but it tastes so good “straight up” that we haven’t done anything like that with it yet.<\/p>\n

 <\/p>\n

Slow Cooked Pernil (Puerto Rican Pork)<\/strong><\/p>\n

3 lb. pork shoulder blade roast, lean, all fat removed<\/p>\n

4-5 cloves garlic, crushed<\/p>\n

1 T coarse salt<\/p>\n

1\/2 tsp. oregano<\/p>\n

1\/2 tsp. cumin<\/p>\n

1\/4 tsp. crushed black pepper<\/p>\n

Juice of 3 oranges (or about 1\/2 cup)<\/p>\n

Juice of 2 limes<\/p>\n

Directions:\u00a0 Cut slits into the pork and stuff holes with half of the crushed garlic.\u00a0(I spread\u00a0minced garlic over the meat.)\u00a0Combine the remaining ingredients and pour over pork.\u00a0 Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all the pork.<\/p>\n

The next day, remove the crock pot from the fridge and cook on low for 8 hours.<\/p>\n

After 8 hours, remove pork and shred with 2 forks.\u00a0 Remove liquid from crock pot and add pork back to crock.\u00a0 Add about 1 cup of the liquid back and adjust salt, pepper and cumin.\u00a0 You will probably need more.\u00a0 Let it cook another 15-30 minutes.<\/p>\n

It would be great with rice and beans but we ate it with “Smashed Potatoes.”\u00a0 I’ll tell you about those another time.<\/p>\n

This has the best flavor!\u00a0 And because I used a pork loin there was\u00a0no visible\u00a0fat.\u00a0 I have kept the left-overs in the marinade and heated them up….I still just want to eat the meat by itself because it is so yummy, but it would be great on a Cafe Rio type salad, too.<\/p>\n

Serves about 6, 4 WW points, 176 calories per serving<\/p>\n","protected":false},"excerpt":{"rendered":"

Bruce and I give this recipe 10 stars.\u00a0 Try it! (from skinytaste.com) It’s low in fat and calories and takes about 5 minutes to prepare. (24 hours of wait) It calls for a pork shoulder blade roast, but I had a small pork loin in the freezer so I used that. This would be so…<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-3784","page","type-page","status-publish","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.brucebarton.com\/journey\/wp-json\/wp\/v2\/pages\/3784","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.brucebarton.com\/journey\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.brucebarton.com\/journey\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.brucebarton.com\/journey\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.brucebarton.com\/journey\/wp-json\/wp\/v2\/comments?post=3784"}],"version-history":[{"count":6,"href":"https:\/\/www.brucebarton.com\/journey\/wp-json\/wp\/v2\/pages\/3784\/revisions"}],"predecessor-version":[{"id":3803,"href":"https:\/\/www.brucebarton.com\/journey\/wp-json\/wp\/v2\/pages\/3784\/revisions\/3803"}],"wp:attachment":[{"href":"https:\/\/www.brucebarton.com\/journey\/wp-json\/wp\/v2\/media?parent=3784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}