Here’s a flavorful recipe for Slow Cooker Pernil—a tender, juicy Puerto Rican-style pork shoulder that’s perfect for serving with rice, beans, or plantains. This slow-cooked version lets all the delicious flavors meld together, creating a melt-in-your-mouth dish!
Ingredients
(Serves 6-8)
- 4-5 lbs bone-in pork shoulder (also called pernil or picnic roast)
- 1 tbsp olive oil
- 8 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp onion powder
- 1 tsp ground black pepper
- 2 tsp salt (or to taste)
- 1/4 tsp ground cinnamon (optional, for depth of flavor)
- 1/4 cup fresh orange juice (or sour orange juice if available)
- 1/4 cup lime juice
- 1/4 cup white vinegar
- 1/4 cup soy sauce
- 1/2 cup water or chicken broth
- 1 large onion, sliced
- 1-2 bay leaves
Instructions
- Prepare the Pork Shoulder:
- Pat the pork shoulder dry with paper towels to remove any excess moisture.
- Using a sharp knife, make several deep slashes across the fat layer on the top of the pork. This helps the seasoning penetrate the meat and creates a crispy exterior.
- Make the Marinade:
- In a bowl, combine the garlic, oregano, cumin, paprika, onion powder, black pepper, salt, cinnamon (if using), orange juice, lime juice, vinegar, soy sauce, and water or chicken broth.
- Mix everything together to form a marinade.
- Marinate the Pork:
- Rub the marinade all over the pork shoulder, making sure to get it into the slashes.
- Cover the pork and let it marinate in the fridge for at least 2 hours, or overnight for deeper flavor.
- Sear the Pork (Optional but Recommended):
- In a large skillet, heat the olive oil over medium-high heat.
- Sear the pork on all sides for 4-5 minutes per side until it’s golden brown and caramelized. This step adds extra flavor, but you can skip it if you’re short on time.
- Slow Cook the Pernil:
- Transfer the pork shoulder to the slow cooker. Add the sliced onion and bay leaves around the pork.
- Pour any remaining marinade over the pork and cover with the lid.
- Cook on low for 8-10 hours or on high for 4-5 hours, until the pork is fork-tender and easily shreds.
- Shred the Pork:
- Once the pork is cooked, remove it from the slow cooker and let it rest for 10 minutes.
- Use two forks to shred the meat, discarding the fat and bones. You can also pour some of the cooking juices over the shredded meat for added flavor.
- Serve:
- Serve the Pernil with rice, beans, fried plantains, or any of your favorite sides. It’s also great in tacos, sandwiches, or as a topping for salads!
Tips:
- Make it Crispy: If you like crispy skin, preheat your oven broiler to high. After shredding the pork, spread it on a baking sheet and broil it for 5-10 minutes until the edges get crispy.
- Add More Flavor: You can also add fresh herbs like cilantro or additional spices like chili powder for more depth.
- Leftovers: Pernil is great for leftovers! Store any extras in an airtight container in the fridge for up to 3-4 days.
This Slow Cooker Pernil is the perfect comfort food that’s full of flavor, and the slow-cooking method ensures a tender and juicy roast every time!