Slow Cooker Pernil | Skinnytaste
This pernil recipe is made with pork shoulder marinated overnight in garlic, citrus juices, cumin and oregano, then slow cooked all day in the crockpot. It’s so full of flavor!
Puerto Rican Roast Pork
My family loves Latin food, especially Puerto Rican cuisine! This slow cooker pernil, or Puerto Rican roast pork, is a staple in our home. Pernil is a dish I grew up eating with my family which is very popular in the Latin Caribbean islands like Puerto Rico and Cuba. It’s served with rice and beans during the holidays or whenever there’s a reason to celebrate. Trust me, when you walk in the door from wherever you are all day you’re going to be happy you made this!
Why You’ll Love This Puerto Rican Pernil Recipe
- Lightened up version. A typical pernil recipe is slow roasted in the oven with a huge slab of fat on top, which gets crispy as it cooks. For my lighter version, I trim the fat to make it healthier.
- Easy in the slow cooker. This dish is easy enough to make as a weeknight meal. I season the pork the night before and refrigerate it in the crock pot. Then when I wake up the next morning, I take it out and plug it in and come home to an amazing smelling dish.
- So flavorful. Between the garlic, spices, and citrus juice and the long, slow cooking, pernil has so much depth of flavor. You’re going to love it!
What You’ll Need
Scroll down to the recipe card below for exact measurements.
- Boneless pork shoulder blade roast – or pork shoulder, remove the fat before cooking.
- Garlic – Crush the garlic cloves to release their flavor into the meat.
- Seasonings – Coarse salt, dried oregano, cumin, and crushed black pepper.
- Citrus juice – Fresh orange and lime juice.
How to Make Pernil
See the recipe card below for printable instructions.
- Prepare. Cut slits into the pork and insert half of the crushed garlic inside. Add the pork and the remaining ingredients to the slow cooker insert.
- Marinate. Cover the pork in the insert and refrigerate, turning the pork occasionally.
- Cook. The next day, cook the pernil in the slow cooker on low for 8 hours.
- Shred. Remove the pork and use forks to shred it.
- Finish. Leave one cup of liquid in the slow cooker insert and discard the rest. Add the shredded pork, season to taste, and cook another 15 to 30 minutes before serving.
Tips and Variations
- Add some heat. Pernil is not usually spicy, but if you’d like a bit more warmth, you can add a teaspoon of ancho chili powder with the other seasonings.
- Crush, don’t mince the garlic. To crush the garlic, place one clove at a time under the blade of a large chef’s knife. (The blade should be turned sideways, with the sharp edge away from you.) Use the palm of your hand to press down swiftly and smash the clove.
- Don’t use bottled juice. Fresh orange and lime juice have a much more vibrant flavor.
Proper Storage
- Refrigerator: Store leftover pernil in an airtight container in the fridge for up to 4 days. Reheat it in the microwave or a skillet with a bit of the cooking liquid, broth, or water.
- Freezer: Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
Yield: 8 servings
Serving Size: 3 oz pork
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Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic.
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Combine the remaining ingredients and pour over pork.
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Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all of pork.
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The next day, remove the crock pot and cook on low, 8 hours.
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After 8 hours, remove pork and shred using two forks.
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Remove liquid from crock pot and add pork back to crock.
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Add about 1 cup of the liquid back and adjust salt, pepper and cumin (you will probably need to add more).
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Let it cook another 15-30 minutes.
Last Step:
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Serving: 3 oz pork, Calories: 265 kcal, Carbohydrates: 3 g, Protein: 34 g, Fat: 12 g, Saturated Fat: 4.5 g, Cholesterol: 114 mg, Sodium: 574 mg, Sugar: 1.5 g
