Best 8 Puerto Rican Pork Pot Roast For The Crock Pot Recipes

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Embark on a culinary journey to the vibrant island of Puerto Rico with our authentic pork pot roast recipe, lovingly crafted for the convenience of your crock pot. This traditional dish, known as "Carne de Cerdo Guisada," promises a symphony of flavors that will tantalize your taste buds. Savor the tender, fall-off-the-bone pork that has been slow-cooked in a savory broth infused with a vibrant blend of spices, herbs, and aromatic vegetables.

Accompanying this main course is a collection of delectable Puerto Rican side dishes that will elevate your dining experience. Learn how to prepare fluffy and flavorful "Arroz con Gandules," a traditional rice dish infused with pigeon peas and aromatic seasonings. Discover the secrets to creating perfectly crispy and golden "Tostones," twice-fried green plantains that add a delightful textural contrast to the tender pork. And for a refreshing and tangy accompaniment, master the art of preparing "Pico de Gallo," a vibrant salsa made from fresh tomatoes, onions, cilantro, and lime juice.

Let's cook with our recipes!

SKINNY SLOW COOKER PERNIL (PUERTO RICAN PORK)



Skinny Slow Cooker Pernil (Puerto Rican Pork) image

Pork shoulder marinated overnight in garlic, citrus juices, cumin and oregano and slow cooked all day in the slow cooker.

Provided by Gina

Categories     Dinner

Time 8h

Number Of Ingredients 8

3 lb boneless pork shoulder blade roast (lean, all fat removed)
4-5 cloves garlic (crushed)
1 tbsp coarse salt
1/2 tsp oregano
1/2 tbsp cumin
1/4 tsp crushed black pepper
3 oranges (juice of (1/2 cup))
2 limes (juice of)

Steps:

  • Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic.
  • Combine the remaining ingredients and pour over pork.
  • Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all of pork.
  • The next day, remove the crock pot and cook on low, 8 hours.
  • After 8 hours, remove pork and shred using two forks.
  • Remove liquid from crock pot and add pork back to crock.
  • Add about 1 cup of the liquid back and adjust salt, pepper and cumin (you will probably need to add more).
  • Let it cook another 15-30 minutes.

Nutrition Facts : ServingSize 3 oz pork, Calories 265 kcal, Carbohydrate 3 g, Protein 34 g, Fat 12 g, SaturatedFat 4.5 g, Cholesterol 114 mg, Sodium 574 mg, Sugar 1.5 g

SLOW COOKED PUERTO RICAN PORK (PERNIL)



Slow Cooked Puerto Rican Pork (Pernil) image

Pernil is a traditional Puerto Rican dish that is slow roasted in the oven. Slow cooker pernil is a twist on the traditional and slow cooks a pork shoulder in the crock pot until tender.

Provided by The Noshery

Categories     Pork

Time P1DT8h

Number Of Ingredients 7

4 lb pork shoulder or pork butt
6 garlic cloves, pressed
1/4 teaspoons ground black pepper
1 tablespoon oregano
1 1/2 tablespoons olive oil
1 1/2 tablespoons white vinegar
4 teaspoons salt

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.

Nutrition Facts : Calories 479 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 142 milligrams cholesterol, Fat 35 grams fat, Fiber 0 grams fiber, Protein 37 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 813 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat

SLOW COOKER PERNIL PORK



Slow Cooker Pernil Pork image

Puerto Rican style pork roast, but done in the slow cooker. It's so tender and flavorful. Best of all, it's so easy to make!

Provided by Country Cook

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 6h20m

Yield 6

Number Of Ingredients 11

4 cloves garlic
1 large onion, quartered
2 tablespoons chopped fresh oregano
1 tablespoon ground cumin
2 teaspoons ground ancho chile pepper
2 teaspoons salt
2 teaspoons ground black pepper
1 tablespoon white wine vinegar
1 tablespoon olive oil, or as needed
1 (3 pound) boneless pork loin roast
1 lime, cut into wedges

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.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 5.7 g, Cholesterol 107.7 mg, Fat 21 g, Fiber 1.3 g, Protein 37.6 g, SaturatedFat 7.2 g, Sodium 844.1 mg, Sugar 1.3 g

PUERTO RICAN POT ROAST



Puerto Rican Pot Roast image

From the international cookbook. I prefer to use the stovetop the way this is written, but this recipe says that it can be made in a pressure cooker, reducing the cooking time by one-third.

Provided by Recipe Junkie

Categories     Roast Beef

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 15

4 lbs beef roast
2 ounces salt pork, skinned and chopped
1 teaspoon capers, chopped
1 teaspoon oregano
1 teaspoon vinegar
2 green peppers, cleaned and chopped
1 1/2 lbs potatoes, peeled and diced
3 tablespoons tomato puree
3 chilies
2 onions, chopped
3 tablespoons olive oil
2 ounces lard
6 cups water
1 tablespoon salt
1 tomatoes

Steps:

  • Make a deep cut with a sharp knife across the meat.
  • Combine salt pork, capers, oregano and vinegar with half the peppers, chilies and onions.
  • Add 1 T oil.
  • Pound into a smooth mixture and stuff this mixture into the cut in the roast.
  • Melt lard in large saucepan and brown meat on all sides over high heat for 10 minutes.
  • Add water, salt and remaining peppers, chilies and onions.
  • Bring to a boil and simmer over moderate heat for 2 to 2 and 1/4 hours.
  • Add potatoes, tomato and tomato puree, mixed with the rest of the olive oil.
  • Stir into pot.
  • Bring back into boil and cook, uncovered, for 30 minutes or until potatoes are soft and the sauce thickens.

Nutrition Facts : Calories 840.6, Fat 63.1, SaturatedFat 23.8, Cholesterol 169.9, Sodium 1131.4, Carbohydrate 21.8, Fiber 3.3, Sugar 4.1, Protein 44.9

SLOW COOKER PUERTO RICAN SHREDDED PORK



Slow Cooker Puerto Rican Shredded Pork image

Very tasty and your slow cooker does most of the work. Serve shredded pork in lettuce wraps or in corn tortillas. Top with pico de gallo, chopped cilantro, and avocado.

Provided by Gene Payne

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 8h45m

Yield 6

Number Of Ingredients 8

1 tablespoon vegetable oil
1 (3 pound) boneless pork sirloin roast (trimmed and tied with kitchen twine, if necessary)
1 cup orange juice
4 limes, juiced
4 cloves garlic, crushed and divided
1 tablespoon ground cumin
1 ½ teaspoons coarse salt
1 teaspoon dried oregano

Steps:

  • Heat oil in a large skillet over medium-high heat.
  • Use a sharp knife to poke 3 to 5 holes into the pork roast. Stuff about half the garlic into the holes. Cook roast in hot oil to brown completely, about 3 minutes per side. Transfer roast to the crock of a slow cooker.
  • Blend orange juice, lime juice, remaining garlic, cumin, salt, and oregano in a blender until smooth; pour over the pork.
  • Leave the pork marinating in the orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes.
  • Turn slow cooker to Low and cook for 8 hours.
  • Remove pork to a cutting board. Shred meat using 2 forks.
  • Drain liquid from the slow cooker crock, reserving 1 cup. Return shredded pork to the slow cooker crock, pour reserved liquid over the meat and stir.
  • Look on Low until the meat is again hot, 15 to 20 minutes.

Nutrition Facts : Calories 295.9 calories, Carbohydrate 7.7 g, Cholesterol 81.5 mg, Fat 17.6 g, Fiber 0.4 g, Protein 25.9 g, SaturatedFat 5.9 g, Sodium 635 mg, Sugar 4 g

INSTANT POT PUERTO RICAN PERNIL



Instant Pot Puerto Rican Pernil image

Imagine this - you're sitting on the beach, sun shining, waves crashing and a mojito in your hand when the most wonderful aroma wafts over to you. It's a citrusy, spicy, and mouthwatering pork roast more flavorful than anything you've ever had. Cooking and eating this should remind you of the best parts of island life. It's ok to use fresh squeezed orange juice, lime juice, or a combination of both instead of grapefruit juice, but please, don't ever make this with bottled juice.-Cristina Carrera, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

1 whole garlic bulb, peeled and separated, divided
1 medium onion, quartered
1/2 large grapefruit, juiced
3 tablespoons fresh oregano leaves
3 tablespoons olive oil, divided
1 serrano pepper, seeded and chopped, optional
2 teaspoons ground cumin
1 teaspoon salt
1 boneless pork shoulder roast (4 to 5 pounds)
1/2 cup chicken broth
Hot cooked rice, corn tortillas and lime wedges

Steps:

  • Place half the garlic cloves, onion, grapefruit juice, oregano, 1 tablespoon oil, serrano pepper, if desired, cumin and salt in a food processor; process until mostly smooth. Reserve 6 tablespoons marinade for serving., Pour remaining marinade into a shallow dish. Cut slits into roast; insert remaining garlic cloves. Place pork in dish; turn to coat. Cover and refrigerate at least 1 hour and up to 12 hours. Cover and refrigerate reserved 6 Tablespoons marinade., Drain pork, reserving marinade in dish. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add remaining 2 tablespoons oil. When oil is hot, brown roast on all sides; remove roast. Add broth to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Add marinade from marinade dish and return roast to pan. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure., Pull pork apart in large chunks. Serve with rice, tortillas, lime wedges and reserved marinade.

Nutrition Facts : Calories 434 calories, Fat 28g fat (9g saturated fat), Cholesterol 135mg cholesterol, Sodium 491mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 39g protein.

PUERTO RICAN PORK ROAST



Puerto Rican Pork Roast image

This recipe was given to me by my grandfather who was a great culinary cook but never published his recipes. This is authentic Puerto Rican cuisine that was prepared on a spit, but with modern technology is converted to the kitchen and not as large of an animal.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 2h

Yield 20 serving(s)

Number Of Ingredients 7

8 garlic cloves, peeled
1/4 cup salt
1/4 cup black pepper
2 teaspoons chopped fresh oregano
3 tablespoons olive oil
1 (10 lb) pork picnic roast
4 yucca root, roots peeled and sliced (cassava)

Steps:

  • Preheat the oven to 425ºF (220ºC).
  • Place the garlic, salt, pepper, oregano, and olive oil into the container of a food processor or blender. Process until smooth. Use a small knife to make several incisions in the fresh ham. Insert the garlic paste into each one using a small spoon. Place the ham in a roaster, and cover.
  • Bake for 1 1/2 hours in the preheated oven, then check every 15 minutes or so, until the internal temperature reaches 175ºF (80ºC) when taken with a meat thermometer.
  • While the meat is roasting, place the yucca in a large pot of boiling water. Cook until fork tender, and drain. Serve with pork roast.

Nutrition Facts : Calories 307.1, Fat 11.9, SaturatedFat 4.2, Cholesterol 145.2, Sodium 1583.1, Carbohydrate 1.6, Fiber 0.5, Protein 48.9

ROAST PORK SHOULDER - GOYA® AUTHENTIC PUERTO RICAN RECIPE RECIPE - (3.9/5)



Roast Pork Shoulder - GOYA® Authentic Puerto Rican Recipe Recipe - (3.9/5) image

Provided by PineyCook

Number Of Ingredients 9

1 bone-in (8 to 9 pound) skin-on pork shoulder
1/4 cup GOYA® Extra Virgin Olive Oil
1 tablespoon GOYA® Minced Garlic, or 3 cloves garlic, finely chopped
2 teaspoons GOYA® Adobo All-Purpose Seasoning with Pepper
2 teaspoons GOYA® Lemon Juice
2 packets Sazón GOYA® with Coriander and Annatto
1 teaspoons GOYA® Oregano
1/4 teaspoon GOYA® Ground Black Pepper
1 teaspoon salt

Steps:

  • In a bowl, mix together the olive oil, garlic, Adobo, lemon juice, sazon, oregano and black pepper; set aside. Using a small, sharp knife, make a cut on the side of the roast where the skin meets the flesh. Continue cutting, separating the skin from the flesh, leaving one end of the skin attached. Using the knife, make 1/2-inch deep incisions in the flesh, under the skin. Place the pork on a tray. Using your hands, rub spice mixture over flesh, pushing some of the mixture into the cuts. Place the skin on top of meat; wipe the skin clean. Rub skin with salt. Cover tray with plastic wrap; transfer to refrigerator to marinate at least 4 hours, or overnight. Heat oven to 350°F. Transfer pork, skin side-up, to roasting pan; bring to room temperature, about 1 hour. Pat skin dry. Cover pan tightly with aluminum foil. Cook pork until meat is fork-tender and internal temperature registers 145°F, 3 to 3 1/2 hours; discard foil. Increase oven to 450°F. Cook pork, uncovered, adding water in 1/4 cup measures if pan becomes dry, until skin is brown and crisp, 20 to 35 minutes, checking pan every 10 minutes. Transfer pork to cutting board; let rest 20 minutes. Remove skin and cut into pieces. Drain fat from drippings. Cut meat from bone. Serve with skin and pan juices.

Tips:

  • Use a good quality cut of pork for the best flavor. Pork shoulder or pork butt are both excellent choices.
  • Sear the pork roast before cooking it in the crock pot. This will help to develop a nice brown crust and lock in the flavor.
  • Add plenty of flavorful ingredients to the crock pot along with the pork roast. This could include things like onions, garlic, peppers, tomatoes, and spices.
  • Cook the pork roast on low heat for 8-10 hours, or until it is fall-apart tender.
  • Serve the pork roast with your favorite sides, such as rice, beans, or vegetables.

Conclusion:

Puerto Rican pork pot roast is a delicious and easy-to-make dish that is perfect for a weeknight meal. With just a few simple ingredients, you can create a flavorful and tender pork roast that your family will love. So next time you're looking for a quick and easy meal, give this Puerto Rican pork pot roast recipe a try.

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