Slow Cooker Pernil - Puerto Rican Pork
The main course at most Puerto Rican holidays simplified. Pernil is usually cooked on a stick but this is the perfect way to make it part of your Thanksgiving dinner this year!
Equipment
- 1 Slow cooker
- 1 large mixing bowl
Ingredients
- 8 lbs pork shoulder pork butt
- 6-8 garlic cloves minced
- 1/2 tsp freshly ground black pepper
- 4 tsp salt
- 1 tbsp oregano
- 1 1/2 tbsp olive oil
- 1 1/2 tbsp white vinegar
Instructions
- The night before, mince garlic in a small bowl and mix all the ingredients, except the pork. Place the pork in a large bowl and pour the mixture over it. Rub it all over. Cover the bowl and place it in the refrigerator overnight for a flavorful marinade.
- The next morning, move the pork (and all the juices) to a 6-quart slow cooker, and cook it on low for 6-8 hours.
- Once it is done cooking, shred the pork with two long forks. Serve with your favorite sides!
Notes
If you do not have time to marinate it the night before, give it at least 30 minutes before placing it in the crockpot. The flavors will not bloom as much as a full marinade, but it will still make a nice difference in taste.
There is no need to add liquids to the cooker because the pork will release a lot so do not worry about it burning or not cooking properly. It will be perfect.