This dish fed us for an entire weekend! It might have been due to the size of the roast, just over four pounds…! It was a lot for just our small family, but it served us well.
The pernil is made with pork and it is very tasty. It has an island inspired taste to it and really hit “the spot.”
The best part was that the next day, we sauteed sliced peppers and onions and made pernil tacos – which were equally tasty.
I don’t think I could be forced to make a decision between the roast and the tacos. I would have to make the roast first for one night and have tacos with it the second night. It’s the ONLY way to go with this one!
- 4 lb boneless pork roast
- 4 TBS olive oil
- the juice of two limes
- 1-1/2 tsp salt
- 1-1/2 tsp dried oregano
- 1-1/2 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp crushed red pepper flakes
- 1 large onion, sliced
- Cilantro for garnish, if desired. Cut the stems off and put them on top of the onions to impart some of the cilantro flavor in the roast.
Rub the pork roast generously with salt and pepper.
Combine the oil, lime juice, salt, oregano, cumin, garlic poweder, chili powder, paprika and crushed red pepper flakes in a bowl to form a paste. Rub the paste all over the roast and place it in the slow cooker over a bed of sliced onions.
Cook on LOW for 5-6 HOURS until pull-apart or very tender.
Serve over hot rice with steamed veggies for a healthful meal!
*To make the tacos, simply saute sliced onions and bell peppers in a pan with a little butter and oil until they are very soft and tender, spoon over shredded pork in a corn tortilla with a dollop of sour cream (if desired) and enjoy!*
Have you entered my giveaway yet? The winner for this month’s giveaway will be chosen later today!