***Crock Pot Alert*** Pork Pernil

Puerto Rican slow cooked pork. I was sold in those few words when I saw in on Pinterest but once I saw how easy this recipe was, I knew I'd be in love for life!  The original recipe calls from pork shoulder but I used a tenderloin and it worked out amazing and probably has less fat that way. We ate ours as soft taco fillings, but you can also serve it in the traditional way, with rice and beans!

2-3 lbs pork tenderloin
4-5 cloves of garlic, crushed or roughly chopped
1 tbsp salt
1/2 tsp oregano
1/2 tbsp ground cumin
1/4 tsp black pepper
3 oranges juiced, about 1/2 cup if you want to just use OJ, but that will make it sweeter
2 limes juiced, about 1/2
1/4 cup beer, optional
Cooking spray

The night before....
1. Make 4 shallow slashes into the pork tenderloin. Don't cut all the way through, just about half-way and stuff full of garlic.
2. Combine juices and spices in a bowl and whisk together.
3. If your Crock-Pot bowl comes out, light spray with cooking spray. Place pork garlic side up on the bottom. Pour juice mixture over pork. If your Crock-Pot bowl does not come out, place tenderloin in a large Ziploc bag and pour in juice mixture, seal.
4. Allow to marinade over-night in the fridge, turning once if you have time before bed.

The day of...
1. Place pork and juice in the Crock-Pot and cook on Low for 6-8 hours, add beer if your slow cooker tends to dry out the juices and burn things (mine does.)
2. Shred pork in pot and stir with juices. Let cook another 15-30 minutes.
3. Yep, you're done.

Definitely not one of my best photos, but you get the idea of how it should look!