Skinny Slow-Cooker Pernil (Roast Pork)

Points plus: 4

Serving: 4 oz

* 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 andshred using two forks. Removeliquid 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.