Once again, dinner was a hit last night. When the Bear said, "Wow, mom, this meat is awesome," I decided I'd put it on my blog. Once again, I found this recipe at Gina's Skinny Recipes and then I made it my own.
Slow Cooked Puerto Rican Pork
3 lb pork shoulder blade roast, lean, all fat removed
4-5 cloves garlic, crushed (According to Hubby, I used 8. I just used 4 really big cloves!)
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 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, basting 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, put it back in the pot and let it cook another 15-30 minutes.
I served it with a black beans and rice. It really was good, I am looking forward to making this again.