Slow Cooker Pernil (Puerto Rican Roast Pork) is made with pork shoulder marinated overnight in garlic, citrus juices, cumin, and oregano, then slow cooked all day in the slow cooker.
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Slow Cooker Pernil (Puerto Rican Pork)
My family enjoys Latin food, particularly Puerto Rican cuisine! This Slow Cooker Pernil (Puerto Rican Roast Pork) recipe is a family favorite! Trust me, when you walk in from wherever you’ve been all day, you’ll be glad you did this!
Pernil is a traditional meal that I grew up eating; it is popular in Latin Caribbean islands such as Puerto Rico and Cuba, and it is eaten with rice and beans on holidays or other special occasions.
A classic Pernil dish involves gradual roasting in the oven with a large slab of fat on top that becomes crispy as it cooks. For my lighter version, I use a boneless shoulder blade roast that has been stripped of all fat. This recipe is simple enough to prepare as a weekday supper.
I season the pork the night before and chill it in the crock pot. Then, when I wake up the next morning, I take it out, plug it in, and return home to an incredible-smelling dish. I normally serve it with brown rice and a fast slaw of cabbage, red onion, and bell pepper marinated in olive oil, vinegar, or lime juice.
Slow Cooker Pernil Ingredients
- 3 pound boneless pork shoulder blade roast, lean with fat removed.
- 4-5 smashed cloves of garlic.
- 1 tablespoon coarse salt.
- 1/2 teaspoon oregano.
- 1/2 tablespoon cumin
- 1/4 teaspoon crushed black pepper.
- 3 oranges and 1/2 cup of juice
- 2 limes, juice from
How To Make Slow Cooker Pernil
And, in case you’re wondering, even though I have and adore my Instant Pot, I still prefer my slow cooker! I have the Hamilton Beach 6 Quart Set ‘n Forget Programmable Slow Cooker (affiliate link). I like it because you can choose the time it takes to cook and it automatically switches to warm when it’s finished. It also has a meat probe that switches off automatically when done. I despised my old crock pot; it burned everything and gave my meal an odd flavor. This slow cooker is so excellent that I own three!
More Slow Cooker Recipes You Might Like
- Slow Cooker Chicken Stew
- Slow Cooker Buffalo Chicken Dip
- Slow Cooker Short Ribs
- Slow Cooker Stuffed Peppers
Recipe Card
Slow Cooker Pernil (Puerto Rican Pork)
Ingredients
- 3 pound boneless pork shoulder blade roast lean with fat removed.
- 4-5 smashed cloves of garlic.
- 1 tablespoon coarse salt.
- 1/2 teaspoon oregano.
- 1/2 tablespoon cumin
- 1/4 teaspoon crushed black pepper.
- 3 oranges and 1/2 cup of juice
- 2 limes juice from
Instructions
- Make incisions in the pork with a sharp knife and fill with half of the smashed garlic.
- Combine the other ingredients and pour over the meat.
- Place in the ceramic crock pot, cover, and chill, rotating regularly to ensure that the marinade covers all of the pork.
- The next day, remove the crock pot and simmer on low for 8 hours.
- After 8 hours, remove the meat and shred using two forks.
- Remove the liquid from the crock pot and place the pork back in.
- Return approximately 1 cup of the liquid and season with salt, pepper, and cumin (more may be required).
- Allow it to simmer another 15-30 minutes.