Recipe needed for crock pot Puerto Rican-type pork

I can only find roasted recipes on the web.

Thnx in advance! :hi:

Also, what are some good sides?

I'm looking through cookbooks & found Brazilian style pork & carnitas (Mexican) but I can't figure out what would make it Purto Rican style.

Can you give me a hint?

best

green olives embedded in it (could be wrong), and the seasoning, which I am not sure of. So I am bowing to the experts here :)

Also, it is usually roasted, but I want to crock pot it, since that is a lot easier.

I've never used a crock pot in my life.

But, don't you get a total different texture? Roasting is dry heat & I thought crock pots used moist heat? Since I've never used one I'm probably wrong.

best

Heh, heh, two small fires.

I think the pork will be more steamed, but that is okay. I would rather have the texture of the roast, but I am willing to compromise.

I hope they were 'small'. Keep that fire estinquisher handy.:)

best

I did not know it. So, it finally caught on fire and the fire dept had to come out. THat was embarrassing. :blush:

(blame it on the Margaritas-taco night!) but a friend runs out to pick up her son. They see a fire truck racing by & her son asks if they can follow it. She says Of course not, we've got things to do & we don't chase after someone elses trouble. Lo & behold, they're behind this truck & her son says Mom, they're going to our house. My friend says that of course they're not. Oops, yes they are! When she left to get her son she forgot to turn off the burner. The pan was smoking so bad it set off the alarm. When the alarm company called of course she wasn't home so they called the fire department.

She lives (as I do) in a small town w/a volunteer fire department. She's never lived it down.

best

What is really embarrasing is that the taco shell thing happened twice to me. I was living in the adult-student housing when I was in grad school, and it was mortifying beyond belief.

Now, if I heat up taco shells, I root around in that oven like I am looking for a pot of gold.

Funny story, though! :hi:

it'll end up stringy and soft, like a stew meat. You're going to lose the value of the rub or marinade I assume you'll be using because you'll need to add a liquid to the crock pot.

Be brave. Roast it. Go on. You can do it.

In college, my roommate and I shared a little apartment, but we were too poor to have a phone. She had come into possession of some T-bones, so we were going to broil them in the gas stove that was about a hundred years old.

We did, though, get into drinking Tom Collins - lots of them - before dinner.

We put the steaks in and forgot about them. OK, we were drunk. The smoke got our attention. I opened the oven door and flames shot out, so I closed it. Real fast. I yelled at her to go next door to the grocery where the pay phone was and call the fire company. She left. I sat there, watching the stove and the smoke, drinking.

Finally, I heard sirens and a bunch of firefighters came flying through the door, bless them. It was over in a minute. My roommate still hadn't returned.

Someone had seen the smoke and called. My roommate was still standing in line, waiting for the phone. She had such good manners, that girl.

Go for the roast, get the marvelous texture, be brave in the assurance that, no matter what your past errors, you'll never be as dumb as my roommate and I were.

How about roasting some potatoes with it, and some fresh peas and maybe applesauce as sides?

Roasting is the way to go.

Plus you can make cuban sandwiches from the leftovers.

Ummm Cuban Sandwiches!!!!!!!!!!!!!!!!!!!!

Peas and potatoes seem more like a side for a fresh ham than a pernil.

My brother's folks used to make some type of root that looked like a potatoe but they would boil it and serve it with olive oil. Good stuff. It was either Yucca of Batata

Seperate your fresh garlic bulbs into cloves and cut each clove in half. Take a sharp knife and make small indentations in the meat and place half a clove in each. Be generous with the garlic

Put the olives in your beans. Along with some recaito and sofrito and some tomato sauce.

Make sure you have some nice cold cervezas handy! :toast:

edited for spelling and additional instructions

...But spicewise I would suggest Sazon as a dry rub,several tablespoons of sofrito spread over the top and maybe try a couple ounces of beer in the crockpot for moisture.Sazon is an all purpose granulated condiment and sofrito is similar to a relish...Sazon comes in small boxes containing several small foil packs and sofrito in jars with both usually found in the international or mexican food areas of large markets...good luck.

PS:Sazon is my favorite "secret spice" and works with almost everything-My favorite, 1/2 envelope sazon per 4 servings of mashed potatoes..

seasoning. Goya is sold pretty widely now. Buy the one with pepper, unless you do not like pepper. Then, I would also sprinkle a little cumin on the meat (not too much). I would season it first, then let it sit for a couple of hours. Then, mix some crushed garlic, olive oil and a little vinegar and pour over the meat. Make little slits in it and smoosh the mixture in there. Then let it sit again. Ideally overnight but at least a few hours. That's what I would do for seasoning. I agree that roasted would be better but it will come out okay in a crock pot.

For a side, white rice would be good. You can make it the regular way. Or for a real Puerto Rican taste, fry some salt pork in a little olive oil until well rendered. Then add the rice, saute a bit and add water and salt and cook as usual.

Or you could make tostones. Those would also go well. If you make these, you need some green plantains. Make sure they are not beginning to ripen. Cut of the tips, then take a paring knife or other sharp, small knife and make a slit along the side about 1/8". The peel should be able to come off in one piece. Cut the plantain at a slightly diagonal position. I usually cut it about 4 time so I end up with 5 pieces. Soak them in lukewarm water with salt for about 10- 15 minutes. In the meantime heat a pan with oil. When the oil is hot, drain them and carefully put them in pan. (some of the water might spirt up so be careful). Fry at medium to low heat until they are nice, bright golden color and you can stick a fork through them easily. This will take around 10 minutes or so. Turn them a few times. Then remove from pan. Get a saucer or other flat item and squash them flat. Then put back in the pan and fry again until crisp. For a sauce--crush some garlic (we love garlic!) and cilantro and mix with olive oil and little vinegar. You can use this to dip the tostones in.

Or you could just make mashed potatoes! :-)

If you want to really enjoy a good "pernil", you gotta roast it.

As for sides: white rice, spanish style red beans. A lot of people like tostones but I prefer sweet plaintains. A simple green salad with lettuce, tomato and onion.

For an appetizer, make some cerviche (cold seafood soup)

Enjoy

It requires seasoning the night before and roasting the next day but it's definitely worth it. Sometimes I add recao seasoning and it turns out extra yummy. The smell during the roasting is indescribable.

http://www.elboricua.com/pernil.html