Slow Cooker Pernil (Puerto Rican Roasted Pork Shoulder)

Ingredients

• 3.2–3.6 kg (7–8 lb)picnic pork shoulder, skin removed
• 16garlic cloves, peeled
• 22.5 ml (1½ tablespoons)kosher salt (or adobo seasoning)
• 7.5 ml (½ tablespoon)ground black pepper
• 15 ml (1 tablespoon)dried oregano
• 60 ml (¼ cup)olive oil
• ¼sofrito (optional)

Instructions

1. 1

   Remove the skin

   Use a boning knife to take the skin off the pork shoulder, leaving a layer of fat on the meat.

2. 2

   Cut seasoning slits

   With the skin removed, poke slits all over the roast using the knife.

3. 3

   Make the garlic paste

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

4. 4

   Add the oil

   Stir the olive oil into the paste until combined.

5. 5

   Season the pork

   Coat every side of the shoulder with the garlic paste, pressing some into the slits. Add the sofrito now if using.

6. 6

   Marinate overnight

   Leave the pork to marinate overnight, or for up to 24 hours. If time is short, you can skip this and continue.

7. 7

   Slow-cook and shred

   Put the shoulder fat-side down in a 5.7-litre (6-quart) slow cooker insert. Cook on low for 9–10 hours or high for 6–7 hours, until the meat shreds easily and the bone is completely detached. Pull the meat into chunks with two forks.

8. 8

   Freeze leftovers

   Pack leftover pork into a freezer storage bag and freeze. Reheat portions in the microwave as needed.

What is pernil?

Pernil is a Puerto Rican-style roast pork, typically seasoned with garlic and herbs and cooked until tender. This version adapts the slow-roasted approach for a slow cooker, making it easier to cook a large shoulder without tending an oven.

The garlic paste, oregano and pepper season the meat, while the cuts in the shoulder give the seasoning places to sit. Leaving some fat on the pork helps keep the long-cooked meat moist.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 53g protein, 2g carbs, 47g fat.

The pork supplies most of the protein and fat, while the olive oil adds further fat; the recipe contains very little carbohydrate. Serve a portion with vegetables and rice or another grain to round out the plate.

The seasoning paste

Garlic: crush it thoroughly with the salt, pepper and oregano so the paste spreads evenly and can be worked into the slits.

Olive oil: stir it in after crushing the aromatics to make the mixture easier to coat over the shoulder.

Sofrito: add it with the paste if you are using it; the recipe lists it as optional.

Preparing the shoulder

Skin: remove it with a boning knife but leave a layer of fat behind. Take care to keep the knife close to the skin as you work around the roast.

Slits: make cuts across the surface after removing the skin, then press some of the garlic paste into them so the seasoning is not only on the outside.

Marinating and timing

Overnight: marinating gives the seasoning time to sit on the meat, and the recipe allows up to 24 hours. Keep the pork refrigerated during this time.

No time to wait: the method says you can proceed without marinating. Choose the slow-cooker setting according to your schedule: 9–10 hours on low or 6–7 hours on high.

How to tell it is done

Tenderness: the pork should come apart readily when pulled with two forks. The bone should also be completely detached from the meat, as specified in the method.

Shredding: pull the cooked pork into chunks with two forks rather than expecting neat slices from a shoulder cooked until very tender.

Serving the pork

Rice: serve the pork with rice to make a filling meal and to catch its savoury juices.

Vegetables: add a crisp salad or cooked vegetables alongside for freshness and contrast. Keep any extra seasoning modest until you have tasted the pork, particularly if you used adobo seasoning.

Recipe notes & tips

• Leave a layer of fat on the shoulder after removing the skin.
• Press some of the garlic paste into the cuts for more even seasoning.
• Marinate the pork in the refrigerator if preparing it ahead.
• Use a slow cooker large enough to hold the shoulder without forcing it into place.
• Check for easy shredding and a detached bone before taking the pork out.
• Freeze leftovers in a well-sealed freezer bag.

Variations

• Use adobo: replace the kosher salt with adobo seasoning as the ingredient list allows.
• Add sofrito: stir it in when coating the pork for an additional layer of seasoning.
• Serve with rice: pair the pork with rice to make a more substantial plate.
• Add a fresh side: serve with salad or cooked vegetables for contrast.
• Make smaller portions: shred the cooked pork into chunks before dividing it for storage.

Common mistakes to avoid

• Removing all the fat: leave a layer on the shoulder as directed so the meat retains moisture during the long cook.
• Skipping the slits: cut openings across the roast so some of the garlic paste can be pressed inside.
• Leaving paste only on top: coat all sides of the pork and work seasoning into the cuts.
• Cooking by the clock alone: use easy shredding and a completely detached bone as the doneness cues.
• Forcing a large roast into a small cooker: use a 5.7-litre (6-quart) insert as specified.

How to store

Freeze leftover pork in a sealed freezer storage bag, as the recipe directs. Reheat portions in the microwave as needed, until hot throughout.

Frequently asked questions