Skinnytaste Crockpot Pernil Recipes

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.

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.

Steps:

• 1. Taking a small sharp knife, poke holes all over the pernil, particularly around any skin.
• 2. Mix the garlic, sazon and adobo together. Spread all over the pernil and rub in well.
• 3. Wrap the pernil in plastic or put in a sturdy bag. Refrigerate overnight.
• 4. Dump pernil and onion in crockpot. Cook on low for about 8 hours.
• 5. After cooking, if pernil has bones, pick them out along with the skin which should peel right away. Discard.
• 6. Pernil should shred on its own and create lots of juices. Serve with rice.