It’s still Monday, and I am still slow…but just about ready for bed…

I thought I would share this last recipe…Ok it’s two, but who’s counting?  The great news is you can make the first recipe on a Sunday afternoon, and then use it to make the second one during the week!  Or not, you can also have a fabulous Latin inspired dish instead of the Same old, Same old!  Pernil is a typical pork dish in the Latin Caribbean islands such as Puerto Rico and Cuba, served with rice and beans during the holidays or whenever there's a reason to celebrate.

Skinny Slow Cooked Pernil (Puerto Rican Pork)
4 Points Plus

6 Servings  

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 cook on low, 8 hours.

After 8 hours, remove pork and shred using two forks. Remove liquid 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.  From Gina's Weight Watcher Recipes via www.skinnytaste.com.

And here is the second one!

Cuban Sandwich Quesadilla
5 Points Plus (4 Points-old system)

1 Servings:

1 oz skinny slow cooked pernil

1 slice reduced fat swiss (I used Sargento)

1 oz ham (I uses Hillshire Farm 97% fat free)

1 slice kosher pickle

Mustard

6 inch low carb whole wheat tortilla (La Tortilla Factory)

Heat a non-stick pan over low heat. Spray with cooking spray and place tortilla on pan. On half of the tortilla, place a piece of cheese, pork, ham, pickle and mustard. When cheese is melted, fold the quesadilla in half and flip to heat other side. Remove from heat and cut into 3 pieces. From Gina's Weight Watcher Recipes via www.skinnytaste.com.