Recipe of Quick Slow Cooker Spanish Pork... Pernil P-lo Style

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We hope you got benefit from reading it, now let's go back to slow cooker spanish pork... pernil p-lo style recipe. You can cook slow cooker spanish pork... pernil p-lo style using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Slow Cooker Spanish Pork... Pernil P-lo Style:

1. You need 1 of Pork tenderloin or pork roast with bone in.
2. Get 1/4 cup of vinegar.
3. Use 1/2 of chopped onion.
4. Get 1/2 of red and green pepper.
5. Provide of Cilantro cut up.
6. Take 1 cup of sofrito.
7. Use 2 of Sazon packets with coriander and Annatto.
8. Provide 4 tablespoons of minced garlic.
9. Use of Water.
10. Get 1 of lime chopped in half.

Instructions to make Slow Cooker Spanish Pork... Pernil P-lo Style:

1. Put crock pot on high and place pork in.
2. Get a bowl to mix sofrito peppers vinegar minced garlic cilantro Sazon packets and chopped onion.
3. Pour on top of seasoned pork (I season with salt garlic powder adobo and a complete seasoning).
4. Add water to mixing bowl and pour covering pork with about inch left uncovered. Squeeze lime juice in and drop one half chopped lime in.
5. Cover for 3 hours than I flip.
6. Let go for two more removing pork and lime. Once pork removed tear apart gently with fork and knife going same way meat cut (if it's not tearing with little effort than let cook longer). Want it tougher than a shred will tender to a shred after this point.
7. Place back in crock pot for another hour to two covered.
8. Once pork is tender to cut with fork it's done.

Nearly every family in Puerto Rico, the Dominican Republic, and Cuba has their own way of roasting pork for the holidays. Pork shoulder marinated overnight in garlic, citrus juices, cumin and oregano and slow cooked all day in the slow cooker. Pernil is a typical dish I grew up eating, it's popular in the Latin Caribbean islands such as Puerto Rico and Cuba, served with rice and beans during the holidays or whenever. Pernil: A succulent slow cooked piece of pork is beautifully seasoned and becomes fall-apart tender in this traditional Puerto Rican dish. Guillermo, a super nice guy who helps me out with kitchen prep when I need some powerhouse chopping, asked me if I was making pernil.

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