Best 6 Crockpot Pernil Pork Shoulder Recipes

SLOW COOKED PUERTO RICAN PORK (PERNIL)

Steps:

• Combine garlic, pepper, oregano, olive oil, vinegar, and salt. Rub pork with garlic mixture and refrigerate overnight or a minimum of 4 hours.
• When ready drop into the crockpot on low for 8 hrs.
• Done! Consume with vigor.

SPANISH ROASTED PORK (PERNIL)

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rub pork shoulder all over with lime.
• Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar.
• Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork.
• Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork.
• Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well.
• Roast in the preheated oven until slightly pink in the center, about 3 hours.
• Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.

SLOW COOKER PERNIL PORK

Steps:

• Pulse garlic, onion, oregano, cumin, chile pepper, salt, and pepper together in a blender, pouring in vinegar and enough olive oil until mixture is pasty. Scrape down sides of the blender as necessary to fully incorporate. Spread this mixture all over the pork loin, and place into a slow cooker.
• Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

SLOW COOKER PERNIL PORK

Steps:

• Place the garlic, onion, oregano, cumin, chile pepper, salt, and pepper into a blender. Pour in the olive oil and vinegar. Puree until smooth. Spread this mixture all over the pork loin, and place into a slow cooker.
• Cook on low until the pork is fork tender, 6 to 8 hours. (If you need to speed it up, you can substitute 1 hour at high for two of the hours on low. Do this at the beginning, though, not the end.)
• When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

CROCKPOT PERNIL (PORK SHOULDER)

Steps:

• 1. Taking a small sharp knife, poke holes all over the pernil, particularly around any skin.
• 2. Mix the garlic, sazon and adobo together. Spread all over the pernil and rub in well.
• 3. Wrap the pernil in plastic or put in a sturdy bag. Refrigerate overnight.
• 4. Dump pernil and onion in crockpot. Cook on low for about 8 hours.
• 5. After cooking, if pernil has bones, pick them out along with the skin which should peel right away. Discard.
• 6. Pernil should shred on its own and create lots of juices. Serve with rice.

PERNIL (PUERTO RICAN PORK SHOULDER)

Steps:

• Wash the pork shoulder.
• With a sharp knife, make 1 inch deep cuts into the pork.
• With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.
• Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the pork.
• Place pork in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. Refrigerate at least 8 hours. (I have marinated this for as long as two days.).
• Bake in pre-heated 325 degree Fahrenheit oven for about 5 to 6 hours.
• Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp. Closely watch this so you don't burn the skin (chicharrone).
• Pork should be well-done and tender.