Pernil in the Crockpot
Pernil in the crockpot gives you Puerto Rican style roast pork shoulder, soft inside and full of garlic and oregano. A long marinade and a slow cooker produce shreddable meat, and a quick broil adds the crisp top.
10
servings20
minutes10
hoursA bone-in pork shoulder marinates in garlic, oregano, adobo and sour orange-style juice, then slow cooks until it shreds. A short broil gives crackly edges.
Ingredients
1 bone-in pork shoulder (5 to 6 lb), skin removed, fat cap trimmed to 1/4 inch
10 cloves garlic, minced
2 tbsp dried oregano
1 tbsp adobo seasoning
1 tbsp ground cumin
2 tsp salt
1 tsp black pepper
1/4 cup olive oil
1/2 cup orange juice
1/4 cup lime juice
1 large onion, sliced
1/2 cup chicken broth
Directions
- Mash the garlic, oregano, adobo, cumin, salt and pepper with the olive oil into a paste.
- Poke deep holes all over the pork with a paring knife. Push some paste into each hole and rub the rest over the surface.
- Place the pork in a large bowl or zip bag. Pour in the orange and lime juice. Refrigerate for at least 4 hours, ideally overnight.
- Put the sliced onion in the bottom of a 6-quart slow cooker. Set the pork on top, fat side up, with the marinade and the broth.
- Cover and cook on LOW for 9 to 10 hours or on HIGH for 5 to 6 hours. The pork should hit 195°F and the bone should wiggle loose.
- Move the pork to a sheet pan. Let it rest for 15 minutes, then pull out the bone.
- Shred the pork with two forks, mixing the fatty and lean parts.
- Broil the shredded pork on the sheet pan for 3 to 5 minutes, stirring once, until the edges crisp.
- Moisten with some cooking juices and serve.
Notes
- The slow cooker will not give the crackling skin of an oven pernil, so use the broiler step for texture. A 6-pound shoulder may need to be cut in half to fit. Serve with rice and beans, tostones or tortillas. Leftovers keep 4 days and freeze well for 3 months. Safe minimum is 145°F, but shoulder needs 195°F to shred.
Why pernil works in a slow cooker
Pernil is a Puerto Rican roast pork shoulder with a garlicky marinade, usually cooked for hours in the oven until the meat is tender and the skin is crisp. The slow cooker gets you the tender, juicy meat with very little work, and the marinade soaks in as it cooks.
The marinade does most of the work. Garlic, oregano and citrus sink into the meat overnight, and ten hours on LOW turns a tough shoulder into pork that shreds with a fork. You give up the crackling skin, but you gain a hands-off cook. The slow cooker also keeps the meat from drying out, which is a risk in a regular oven with such a large cut of pork.
Ingredient notes
Bone-in pork shoulder: Five to six pounds is the right size. The bone adds flavor and helps the meat stay moist. Also called Boston butt or picnic shoulder.
Garlic: Ten cloves is the real amount. Mash it into a paste with salt and oregano so it pushes easily into the meat.
Dried oregano: Two tablespoons give the pork its signature herbal flavor. Rub it between your fingers to wake it up.
Adobo seasoning: One tablespoon brings salt, garlic and pepper. Check the label, since brands differ in salt.
Orange and lime juice: These give a sour orange flavor and help the marinade work into the meat.
Olive oil: A quarter cup holds the paste together and helps it stick.
Tips for the best result
Poke deep holes: Use a paring knife to make deep slits all over the pork and push the garlic paste into each one. It flavors the meat all the way through.
Marinate overnight: Four hours is the minimum, but overnight is better. The citrus and garlic need time to work.
The most common mistake is pulling it too early: Pork shoulder is done at 195°F, not 145°F. The bone should wiggle loose and the meat should shred easily. If it resists, give it another hour. Take the pork out of the fridge for 30 minutes before cooking, since a very cold shoulder can add time to the first hours of the cook.
Swaps and variations
For crisp bits, spread the shredded pork on a sheet pan and broil for 3 to 5 minutes. Use bottled sour orange juice (naranja agria) if you can find it. Add a bay leaf or a splash of white vinegar to the pot. For a lighter version, trim the fat cap more closely.
A lean pork loin does not work. It dries out and turns stringy over a long cook, so stay with shoulder. A spoonful of the cooking juices over the shredded pork, with a little of the onion, keeps every serving moist and full of flavor.
What to serve with it
Serve with white rice and pigeon peas, fried plantains and a simple salad. Pile the shredded pork on a plate and spoon the juices over the top. It also makes excellent sandwiches on crusty rolls the next day. Pile the pork into warm tortillas or onto crusty bread for casual sandwiches, and serve with pickled red onions and hot sauce. Strain a cup of the cooking juices and skim off the fat, then spoon it over the pork before serving. That small step puts the garlic and citrus flavor back into every bite of the meat.
Storing, freezing and reheating
Refrigerate the shredded pork in its juices for up to 4 days. Reheat in a skillet with a splash of juice or broth until hot and the edges crisp.
The pork freezes well for up to 3 months in its juices. Thaw overnight in the fridge. It is a good base for tacos, tamales and sandwiches. Freeze in portions of two to three cups so you can pull out just enough for a quick dinner or a pot of beans.
Pernil in the Crockpot at a glance
- Prep time: 20 minutes
- Cooking time: 10 hours
- Servings: 10 servings
- Ingredients: 12, led by bone-in pork shoulder (5 to 6 lb), garlic, dried oregano, adobo seasoning
Tips for Pernil in the Crockpot
The slow cooker will not give the crackling skin of an oven pernil, so use the broiler step for texture. A 6-pound shoulder may need to be cut in half to fit. Serve with rice and beans, tostones or tortillas. Leftovers keep 4 days and freeze well for 3 months. Safe minimum is 145°F, but shoulder needs 195°F to shred.
Pernil in the Crockpot FAQ
How long does Pernil in the Crockpot take?
Pernil in the Crockpot takes 10 hours of cooking after 20 minutes of prep.
How many people does Pernil in the Crockpot serve?
This recipe makes 10 servings.
What do I need to make Pernil in the Crockpot?
12 ingredients, led by bone-in pork shoulder (5 to 6 lb), garlic, dried oregano, adobo seasoning. Amounts are in the recipe card above.
