Skinny Slow Cooked Pernil (Puerto Rican Pork)

This is whats for dinner tonight. I know it's not following the vegan flow of my blog, but I havent had meat in a few days and needed to use this up. This is a weight watcher friendly recipe adapted from one of my favorite blogs http://www.skinnytaste.com/. I absolutely love all the recipes on this site. I will pair this with some brown rice and some veggies.

Skinny Slow Cooked Pernil (Puerto Rican Pork)Gina's Weight Watcher RecipesServings: 6 • Serving Size: 4 oz  • Old Points: 4 pts • Points+: 4 pts
Calories: 176 • Fat: 7.2 g • Protein: 24.4 g • Carb: 3.6 g • Fiber: 0.2 g
 

• 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