Slow Cooker Pernil

Slow Cooker Pernil

From Puerto Rico

In Puerto Rico pork is king. In fact, there is a whole area in the mountains of Cayey called Guavate where the street is lined with pork vendors. Small restaurants with whole roast pigs in the windows line Carr. 184 in Cayey.  It’s a roast pork oasis.

If there is ever a time of year when pernil is most popular it’s Christmas! Every Puerto Rican Christmas Eve dinner requires three things arroz con gandules, pasteles and, of course, pernil!  But, this doesn’t mean that pernil can’t be enjoyed year round.

Traditional Puerto Rican pernil is slow roasted in the oven. Unfortunately in this busy day in age slow roasting is a luxury many of us cant afford. This twist takes slowly cooks a boneless pork shoulder in a crockpot until tender. The end result is the most flavorful and tender pork you’ve ever had.

PREP TIME

24 HOURS
COOK TIME
8 HOURS
TOTAL TIME
32 HOURS
NUTRITION INFORMATION
SERVING SIZE: 4 OZ CALORIES: 340 FAT: 26 CARBOHYDRATES: 1 PROTEIN: 25
INGREDIENTS
  • 4 lb pork shoulder or pork butt
  • 6 garlic cloves, pressed
  • ¼ teaspoons ground black pepper
  • 1 tablespoon oregano
  • 1½ tablespoons olive oil
  • 1½ tablespoons white vinegar
  • 4 teaspoons salt
 INSTRUCTIONS
  1. Combine garlic, pepper, oregano, olive oil, vinegar, and salt. Rub pork with garlic mixture and refrigerate overnight or a minimum of 4 hours.
  2. When ready drop into the crockpot on low for 8 hrs.
  3. Done! Consume with vigor.
NOTES
No liquid needs to be added to the crockpot with the pork. The pork has enough fat to produce needed juices.