Slow Cooker Pernil
This Slow Cooker Pernil recipe offers a simple yet impressive way to serve juicy, Puerto Rican-style pork shoulder that will wow your dinner guests without the stress.
Ingredients
Pork and Marinade
- 1 piece 4-7 pounds pork shoulder, bone-in preferred Choose skin-on or skinless depending on preference.
- 1 head garlic Whole head, smashed.
- 1/2 cup olive oil For marinade.
- 1/4 cup vinegar White or apple cider vinegar.
- 1 tablespoon salt Adjust to taste.
- 1 teaspoon black pepper Freshly ground.
- 1 teaspoon cumin Adjust based on preference.
- 1 teaspoon oregano Dried.
- 1 tablespoon citrus juice Orange and lime can be used together.
- 1 teaspoon smoked paprika Optional, adds unique flavor.
Instructions
Preparation
- Combine garlic, olive oil, vinegar, salt, black pepper, cumin, oregano, citrus juice, and smoked paprika in a bowl to create the marinade.
- Rub the marinade thoroughly over the pork shoulder, ensuring every nook and cranny is covered.
- Wrap the marinated pork and let it sit in the refrigerator overnight or for at least a few hours.
Cooking
- Place the marinated pork shoulder into the slow cooker, pouring any leftover marinade over the top.
- Cover and set the slow cooker to low heat. Cook for 8 to 10 hours.
- Near the end of the cooking time, test the meat with a fork; it should easily shred apart.
- For crispy skin, transfer the cooked pork to a broiler for about five minutes.
- Use two forks to shred the pork, and save the pan juices for serving.
Notes
Marinate the pork shoulder the night before for deeper flavor. Don't skip marination or leave the cooker open for too long during cooking to prevent drying. Leftovers are great in sandwiches or mixed with rice.