Puerto Rican Pork

Here is another Crockpot recipe I am dying to try – Skinny Puerto Rican Pork courtesy of http://www.skinnytaste.com.  I much rather be in Peurto Rico on the beach eating this but this is as good as it gets.  I was planning on making it this week but with our schedule, looks like it’s getting pushed back until next week!  I already bought my pork butt (couldn’t find the pork shoulder) so we’ll see how well it comes out, probably not so “skinny” anymore…but it sure does look yummy!  And again, it’s a slow cooker recipe meaning SUPER EASY!  I’m sure it will come up super tender and flavorful!

What you’ll need…

  • 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 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.




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