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Slow Cooker Pernil
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Slow Cooker Pernil (Puerto Rican Pork)

Pork shoulder marinated overnight in garlic, citrus juices, cumin and oregano then slow cooked all day in the slow cooker.
Prep Time15 minutes
Active Time8 hours
Total Time8 hours 15 minutes
Course: dinner, Main Course
Cuisine: American
Keyword: (Puerto Rican Pork, Slow Cooker Pernil
Yield: 8

Materials

  • 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.