SLOW COOKER PERNIL PORK
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
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 COOKED PUERTO RICAN PORK (PERNIL)
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
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
PUERTO RICAN SHREDDED PORK
Put your own spin on delicious with this slow-cooked Puerto Rican Shredded Pork roast, made with fresh citrus juice, garlic and herbs.
Provided by National Pork Board
Categories Pork
Time 8h55m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Using a sharp knife, poke a few holes into the pork and stuff holes with half of the crushed garlic. In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.
- Combine the remaining ingredients in a blender and blend for a few seconds until evenly combined. Place the pork in the slow cooker. Pour the liquid mixture over the pork, and let the pork marinate in the mixture for about 10 minutes on each side.
- Turn the slow cooker on low, and set the timer for 8 hours.
- After 8 hours, remove pork and shred using two forks on a large cutting board. Remove all the liquid from the slow cooker except for 1 cup of the cooking liquid and add pork back to pot. Let it cook another 15-30 minutes.
- Serve the shredded pork over lettuce wraps or in corn tortillas, and top with pico de gallo, chopped cilantro and/or avocado.
- *Please note that if you're unfamiliar with tying a roast with kitchen twine, ask your butcher to pre-tie the roast in the store.
Nutrition Facts : Calories 273.4, Fat 8.3, SaturatedFat 2, Cholesterol 104.3, Sodium 672, Carbohydrate 16.1, Fiber 3.5, Sugar 9, Protein 34.7
PUERTO RICAN POT ROAST
From the international cookbook. I prefer to use the stovetop the way this is written, but this recipe says that it can be made in a pressure cooker, reducing the cooking time by one-third.
Provided by Recipe Junkie
Categories Roast Beef
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Make a deep cut with a sharp knife across the meat.
- Combine salt pork, capers, oregano and vinegar with half the peppers, chilies and onions.
- Add 1 T oil.
- Pound into a smooth mixture and stuff this mixture into the cut in the roast.
- Melt lard in large saucepan and brown meat on all sides over high heat for 10 minutes.
- Add water, salt and remaining peppers, chilies and onions.
- Bring to a boil and simmer over moderate heat for 2 to 2 and 1/4 hours.
- Add potatoes, tomato and tomato puree, mixed with the rest of the olive oil.
- Stir into pot.
- Bring back into boil and cook, uncovered, for 30 minutes or until potatoes are soft and the sauce thickens.
Nutrition Facts : Calories 840.6, Fat 63.1, SaturatedFat 23.8, Cholesterol 169.9, Sodium 1131.4, Carbohydrate 21.8, Fiber 3.3, Sugar 4.1, Protein 44.9
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