Pernil à la mijoteuse (épaule de porc rôtie portoricaine)

Ingrédients

• 7-8 pound picnic pork shoulder (skin removed)
• 16 cloves garlic (peeled)
• 1 1/2 tablespoon kosher salt (or adobo seasoning)
• 1/2 tablespoon ground black pepper
• 1 tablespoon dried oregano
• 1/4 cup olive oil
• 1/4 sofrito (optional)

Préparation

1. 1

   Use a boning knife to remove the skin from the roast. Leave a layer of fat on the pork shoulder.

2. 2

   Once the skin is removed, poke the roast all over with the knife to create slits.

3. 3

   Smash the garlic, salt, pepper and oregano with a mortar and pestle, or blitz in a food processor.

4. 4

   Add olive oil to the paste, and stir to combine.

5. 5

   Slather all sides of the pork shoulder with the garlic paste, making sure to push some into the slits you created earlier. If you're adding sofrito, add it now.

6. 6

   Marinate overnight, or up to 24 hours. If you don't have time to marinade, don't worry. It will still be delicious.

7. 7

   Place the pork shoulder into a 6 quart slow cooker ceramic insert fat side down, and cook for 9-10 hours on low or 6-7 hours on high, until the meat shreds easily and the bone is completely detached from the meat. Shred the meat into chunks with 2 forks.

8. 8

   Freeze leftovers in a plastic freezer storage bag. Reheat in the microwave as needed.