Imagine tender, juicy pork so flavorful it falls apart with the gentlest touch, infused with a symphony of garlic, citrus, and traditional Puerto Rican spices. This Slow Cooker Pernil isn't just a recipe—it's a culinary journey that transforms an ordinary pork shoulder into a spectacular feast that will transport you straight to the vibrant streets of San Juan. Whether you're a cooking novice or a seasoned chef, this foolproof method guarantees a show-stopping meal that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: Puerto Rican
Serves: 8 servings
Ingredients
- 4-5 lbs pork shoulder
- 8 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon oregano
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1/2 cup orange juice
- 1/4 cup vinegar
Instructions
- Begin by preparing the pork shoulder. Pat the meat dry with paper towels to remove excess moisture, which will help achieve a better sear and flavor.
- In a small bowl, combine the minced garlic, olive oil, oregano, salt, black pepper, and cumin. Mix well to create a marinade.
- Rub the marinade all over the pork shoulder, ensuring that it is evenly coated. For best results, let the pork marinate for at least 30 minutes, or overnight in the refrigerator if time allows.
- Once marinated, heat a large skillet over medium-high heat. Sear the pork shoulder on all sides until it is browned, about 3-4 minutes per side. This step adds depth of flavor to the final dish.
- After searing, transfer the pork shoulder to the slow cooker. Pour the orange juice and vinegar over the meat, ensuring it is well covered in the liquid.
- Cover the slow cooker with its lid and set it to low heat. Allow the pork to cook for 8 hours, or until the meat is fork-tender and easily pulls apart.
- Once cooked, carefully remove the pork shoulder from the slow cooker and place it on a cutting board. Let it rest for about 10-15 minutes before shredding or slicing.
- While the pork is resting, you can strain the liquid left in the slow cooker to make a sauce. Pour the liquid through a fine mesh strainer into a saucepan and bring it to a simmer over medium heat. Reduce it to your desired thickness.
- Serve the shredded or sliced pernil with the reduced sauce drizzled on top. This dish pairs well with rice and beans, tostones, or a fresh salad.
- Enjoy your delicious Slow Cooker Pernil Puerto Rican Roasted Pork Shoulder with family and friends!
Tips
- Pat the pork shoulder completely dry before marinating to ensure a perfect sear and maximum flavor absorption.
- For the most intense flavor, marinate the meat overnight in the refrigerator, allowing the spices to deeply penetrate the pork.
- Don't skip the searing step—it locks in flavor and creates a beautiful golden-brown exterior.
- Use a meat thermometer to ensure the internal temperature reaches 145°F for food safety.
- Let the meat rest after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Save the cooking liquid and reduce it into a rich, flavorful sauce that elevates the entire dish.
- Leftovers can be stored in the refrigerator for up to 4 days and make excellent tacos, sandwiches, or rice bowls.
Nutrition Facts
Calories: 605kcal
Carbohydrates: 3g
Protein: 50g
Fat: 41g
Saturated Fat: 16g
Cholesterol: 150mg
