This pernil recipe is made by marinating pork shoulder in garlic, citrus juice, cumin, and oregano overnight and then slowly cooking it in a crock pot all day. It’s so full of flavor!
Puerto Rican Roast Pork
My family loves Latin food, especially Puerto Rican cuisine! This slow cooker pernil (Puerto Rican roast pork) is a staple in our house. Pernil is a very popular dish in Latin Caribbean islands like Puerto Rico and Cuba, where I grew up eating it with my family. Whenever there is a holiday or celebration, we eat it with rice and beans. Trust me. No matter where you are during the day, when you walk in the door you’ll be glad you made this!
Why You’ll Love This Puerto Rican Pernille Recipe
- lightning version. A typical pernil recipe involves placing a huge hunk of fat on top and slowly roasting it in the oven. It becomes crunchy when cooked. For a lighter version, we cut out the fat to make it healthier.
- Easy with a slow cooker. This dish is perfect for a weeknight dinner. I seasoned the pork the night before, put it in a pot, and stored it in the refrigerator. Then, when you wake up the next morning, you take it out, plug it in, and come home to a dish that smells amazing.
- So delicious. Between the garlic, spices, citrus juices and long, slow cooking, pernil has a very profound flavor. You’ll love it!
What you need
Scroll down to the recipe card below Accurate measurement.
- Roasted boneless pork shoulder blade – Alternatively, remove the fat from pork shoulder before cooking.
- garlic – Crush the garlic cloves to infuse the meat with its aroma.
- condiment – Coarse saltdry oreganoCumin, crushed black pepper.
- Citrus Juice – Fresh orange and lime juice.
How to make pernil
See recipe card below For printable instructions.
- prepare. Make cuts in the pork and add half of the minced garlic into them. Add pork and remaining ingredients to slow cooker insert.
- marinade. Place the pork in the insert and store in the refrigerator, turning the pork occasionally.
- cook. The next day, place the pernil in the slow cooker and simmer for 8 hours.
- piece. Take out the pork and shred it with a fork.
- finish. Reserve one cup of liquid in the slow cooker insert and discard the rest. Add finely chopped pork, season to taste, and cook for another 15 to 30 minutes before serving.
Tips and Variations
- Add heat. Pernil is usually not spicy, but if you want it to be a little warmer, you can add 1 teaspoon of anchovy powder along with other seasonings.
- Crush the garlic, not crush it.. To crush the garlic, place one clove at a time under a large kitchen blade. (The blade should be turned sideways so the sharp edge is away from you.) Using the palm of your hand, quickly press down and crush the cloves.
- Do not use bottled juice. Fresh orange and lime juice has a much more vibrant flavor.
proper storage
- refrigerator: Store remaining pernil in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or skillet with a little cooking liquid, stock, or water.
- freezer: Store in an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator before reheating.
produce: 8 night soil
Serving Size: 3 ounce pork
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Using a sharp knife, make slits in the pork and stuff half of the minced garlic into the slits.
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Mix the remaining ingredients and pour over the pork.
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Place in the ceramic part of the crock pot, cover and refrigerate. Turn the pork occasionally so the marinade covers all of the pork.
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The next day, take out the crock pot and cook on low for 8 hours.
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After 8 hours, take out the pork and shred it using two forks.
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Remove liquid from crock pot and return pork to crock pot.
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Add another 1 cup of liquid and adjust salt, pepper, and cumin (you may need to add more).
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Boil for another 15 to 30 minutes.
Final step:
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clothing material: 3 ounce pork, calorie: 265 calorie, carbohydrate: 3 g, protein: 34 g, province: 12 g, Saturated Fat: 4.5 g, Cholesterol: 114 mg, sodium: 574 mg, sugar: 1.5 g
