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Slow Cooker Pernil Pork

Reviewed: Jan. 29, 2010
ZERO STARS!!! BIG, BIG disappointment! Just made this last week, I ended the cooking in the oven because the meat was still raw at the end of 4 hrs cooking. After cooking in the oven for two hours, the meat was dry. I am old fashion Latin person and I am used to the old fashion way of roasting pork: At my house ALL meats are quickly rinsed with lemon juice BEFORE preparing to cook (do not leave the juice on too long otherwise the acid in the lemon will start 'cooking' the meat). The skin is first removed with as much fat as possible. The fat side is “crossed-scored” (this helps to bleed the fat off the skin) with a knife and use the rub on both sides of the skin. Place the skin, used to self-baste, fat side down on the meat, as you rotate the meat, keep the skin (fat side down) on top, until the last hour of baking, remove skin, place besides the roast, fat side up. A HOME MADE RUB MADE WITH PLENTY OF GRANULATED AND FRESH GARLIC, LITTLE OREGANO (OTHERWISE THIS OVERPOWERS THE TASTE), SALT, PLENTY OF BLACK PEPPER, PIMENTON (SMOKED PAPRIKA) RUB THE MEAT, CUT MANY HOLES INTO THE MEAT AND ALSO 'STUFF' THE 'HOLES' WITH THE RUB, SLOW BAKE 325° F (FOR AT LEAST 4 HRS) . EDM Ft. Lauderdale FL
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