Slow Cooker Pernil Pork
Transform your dinner table with the rich, savory flavors of Slow Cooker Pernil Pork—a classic Puerto Rican dish made effortlessly in your kitchen. This recipe features a succulent pork shoulder marinated in a bold blend of garlic, citrus juices, and aromatic spices like oregano, cumin, and paprika, ensuring every bite bursts with flavor. Slow-cooked to tender perfection over a bed of onions, the pork practically melts in your mouth and can be broiled for irresistibly crispy edges. Perfect for feeding a crowd, this pernil pork pairs beautifully with rice and beans or tucked into tacos for a hearty, flavorful meal. Whether you're planning a family gathering or a weeknight feast, this dish delivers both convenience and authentic taste.
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (bone-in or boneless)
- 8 pieces Garlic cloves
- 2 tbsp Olive oil
- 1 cup Fresh orange juice
- 0.5 cup Fresh lime juice
- 2 tbsp White vinegar
- 2 tsp Oregano (dried)
- 2 tsp Ground cumin
- 1 tsp Paprika
- 2 tsp Salt
- 1 tsp Black pepper
- 1 large Onion
- 2 pieces Bay leaves
- 0.25 cup Cilantro (optional, for garnish)
Instructions
Peel and roughly chop the garlic cloves. Set aside.
In a small bowl, mix garlic, olive oil, orange juice, lime juice, white vinegar, oregano, cumin, paprika, salt, and black pepper to form a marinade.
Pat the pork shoulder dry with paper towels. Using a sharp knife, make small slits all over the pork.
Rub the marinade generously over the entire pork shoulder, making sure to get the marinade into the slits for maximum flavor. Place the pork shoulder in a large bowl or freezer bag, cover, and refrigerate overnight (or for a minimum of 4 hours).
Slice the onion into thick rings and place them in the bottom of a slow cooker to create a flavorful base.
Remove the pork from the refrigerator and place it on top of the onion slices in the slow cooker. Pour any remaining marinade over the pork.
Add the bay leaves to the slow cooker and cover with the lid.
Cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the pork is fork-tender and shreds easily.
Once cooked, remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the meat, discarding any excess fat.
If desired, transfer the shredded pork to a baking sheet and broil in the oven for 5-8 minutes to achieve crispy edges.
Serve the pernil pork with the onions from the slow cooker and garnish with fresh cilantro. Enjoy with rice, beans, or in tacos!
Nutrition Facts
Calories |
5114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 394.4 g | 506% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6044 mg | 263% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 31.9 g | ||
| Protein | 336.2 g | 672% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 6557 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
