Slow Cooker Pernil is a flavorful and tender Puerto Rican dish made with marinated pork shoulder that’s slow-cooked to perfection. The result is juicy, melt-in-your-mouth meat with a crispy exterior. Here’s how to make it:
Ingredients:
- 4-5 lbs (1.8-2.3 kg) bone-in pork shoulder (or pernil)
- 8 garlic cloves, minced
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1 tsp paprika
- 1 tbsp salt (or to taste)
- 1 tsp black pepper
- 1 medium onion, finely chopped
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) white vinegar or orange juice
- 1/4 cup (60 ml) soy sauce (optional)
- 1 tbsp brown sugar (optional, for caramelization)
- 1-2 bay leaves
- 1/4 cup (60 ml) water or chicken broth (for the slow cooker)
Instructions:
1. Prepare the Marinade:
- In a bowl, combine the minced garlic, oregano, cumin, paprika, salt, pepper, onion, olive oil, vinegar (or orange juice), soy sauce (if using), and brown sugar. Stir to combine.
- Rub the marinade mixture generously all over the pork shoulder, making sure it’s fully coated, including under the skin (if possible).
- Cover and refrigerate for at least 4 hours or overnight for maximum flavor.
2. Set Up the Slow Cooker:
- Place the marinated pork shoulder into the slow cooker, fat side up.
- Add the bay leaves and pour the water or chicken broth around the pork (not over it, to preserve the seasoning on top).
3. Slow Cook the Pork:
- Cover and cook on low for 8-10 hours or high for 4-6 hours, until the pork is tender and easily shreds with a fork. The internal temperature of the meat should reach 190°F (88°C) for optimal tenderness.
4. Crisp the Skin (Optional):
- If you want crispy skin, preheat your oven to 450°F (230°C).
- Once the pork is done in the slow cooker, remove it and place it on a baking sheet.
- Roast the pork in the oven for about 10-15 minutes, or until the skin is golden and crispy. Keep an eye on it to prevent burning.
5. Shred and Serve:
- Shred the pork using two forks, discarding any bones or large pieces of fat.
- Serve the pernil with rice, beans, or in sandwiches. Enjoy!
Tips:
- Make it Spicy: Add some adobo seasoning or hot sauce to the marinade for extra heat.
- Flavor Variations: Use citrus like lime or orange juice for a brighter flavor profile.
- Leftovers: Leftover pernil can be used in tacos, burritos, or served with mashed potatoes.
- Searing Option: If you prefer, you can sear the pork shoulder in a hot skillet for 2-3 minutes on each side before placing it in the slow cooker to lock in extra flavor.
Enjoy your slow-cooked, tender, and flavorful pernil!