pernil

prep time

• 20 minutes

cook time

• 10 hours

yield

• 12 to 15 servings

ingredients

• 8lb boneless pork shoulder or butt
• juice and pulp of 2 fresh oranges
• juice and pulp of 2 fresh limes
• 2 tablespoons of cumin
• 2 tablespoons of garlic powder
• 2 tablespoons of paprika
• 2 tsp salt
• 1 tsp pepper

instructions

1. place your pork on a cutting board and cut off any excess fat.
2. mix together all the dry ingredients and rub the mixture onto both sides of the pork.
3. place pork in crockpot (i use a 5 qt crockpot). you can cut the pork into pieces to get it to fit in the crockpot if necessary.
4. pour the juices from the limes and the oranges over the meat in the crockpot. sprinkle the fruit pulp on top.
5. cook on low for 9 - 10 hours (until meat pulls apart easily when pulled with a fork).
6. shred the pork within the crockpot bowl. mix thoroughly to distribute the spices and moisten all the meat.
7. cook on low for 30 more minutes, then serve.

source

• my mom