Slow cooker pernil | Pernil is a traditional Puerto Rican dish that is slow roasted in the oven. This twist takes slowly cooks a boneless pork shoulder in a crockpot until tender. The end result is the most flavorful and tender pork you’ve ever had.
There are rankings when it comes to proteins in Puerto Rico and in Puerto Rico pork is king, followed by chicken, beef, and seafood. But, there is no doubt that pork is the most loved.
In fact, there is a whole area in the mountains of Cayey called Guavate where the street is lined with pork vendors. Small restaurants with whole roast pigs in the windows line Carr. 184 in Cayey. It’s a roast pork oasis.
Guavate – Puerto Rico’s Pork Highway
There is an entire road in Puerto Rico that is dedicated to the roasting whole pigs. And, nothing more clearly defines authentic Puerto Rican food and our love for pork then Guavate, a small stretch of road along Rt.184 in Cayey Puerto Rico.
The road lined with lechoneras, open-air restaurants that specialize in the slow-roasted whole pig. But, not everyone can roast a whole pig so the next best thing is pernil.
Pernil is the Star of a Traditional Puerto Rican Christmas
If there is ever a time of year when pernil is most popular it’s Christmas! Every Puerto Rican Christmas Eve dinner requires three things arroz con gandules, pasteles and, of course, pernil!
It’s not Christmas without this trinity. In the states you have glazed ham, we do tender pork. But, this doesn’t mean that pernil can’t be enjoyed year round.
Traditionally pernil or Puerto Rican pork shoulder is slow cooked in the oven. When I make it in the oven I cook it at 325 degrees for about 35 minutes for every pound. It comes out perfectly succulent and if you get a shoulder with the skin on you get the bonus of crispy pork skin.
The oven roasting method is my favorite. Mainly because of the crispy skin, but oven roasting isn’t always the most convenient.
Slow Cooker Pernil Recipe Ingredients
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
I love pernil during the holidays and any time of the year. But, sometimes I do not have 3+ hrs to keep an eye on a pork shoulder. This is when I pulled out my slow cooker. All you have to do with slow cooker pernil is drop in the marinated pork shoulder, set it and forget about it.
Tips for Slow Cooker Pernil
- This recipe does require some planning ahead to give the pork time to marinade. It is best if it marinades overnight but a minimum of 4 hours is okay.
- There is no need to add any liquid to the slow cooker. The pork shoulder will release plenty of juices.
- If you are pressed for time you can dice the pork and cook on HIGH for 4 hours.
- Leftovers can be kept in an airtight container in the refrigerator for up to one week.
- Make a large batch and freeze in portioned resealable plastic bags for quick weeknight meals.
- If you are looking for a more traditional preparation see my roasted pernil recipe.
When you open the slow cooker the pork is floating in its own juices and easily falls apart. You can pull it apart with a spoon it is so tender.
Your friends and family will love it and if there are any leftovers you can make some awesome Cuban sandwiches.
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Slow Cooked Puerto Rican Pork (Pernil)
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.
Ingredients
- 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
Instructions
- 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.
Notes
No liquid needs to be added to the crockpot with the pork. The pork has enough fat to produce needed juices.
Recipe for oven roasted pernil: https://thenoshery.com/roasted-pernil-puerto-rican-roast-pork/
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 479Total Fat: 35gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 142mgSodium: 813mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 37g
OMG, this is DELICIOUS! I wanted to make something to go with it so I made your Arroz con Gandules which was also amazing! I had a (more than) 6lb roast, so I made the full recipe of Arroz con Gandules (4c rice). Being that we’re a family of 2, I have a little bit of leftovers. Glad to hear it freezes well, however, I can easily see being happy eating this for lunch and dinner every day until it is gone 🙂
Thank you so much for sharing your recipe.
I also love the blog notes that go along with the recipe; I found them very helpful.
Perfect!
Can I use this for Pastele? I’ve got the recipe for masa but I don’t know how to cook the pork.
I have a recipe for pasteles with a filling recipe. https://thenoshery.com/pasteles-de-masa/
Very good. I poured off and reserved the liquid, popped the entire slow-cooker crock in a 500 degree oven for about 10 minutes to crisp and finish, then added the liquid back.
Do you use dry or fresh oregano?
Dry oregano.
Thanks! Planning to try this recipe for a dinner party on Saturday 🙂
Do you leave the skin on when cooking it in a crock pot? If so, skin side up or down…..or does it even matter? I can’t wait to make this!! Thanks!
I typically use a boneless pork shoulder which has no skin. If you are using a bone in or have skin removing the skin is optional. It will be soft when it’s done. You can try transferring it to a roasting pan and putting it under the broiler to toast the skin. However, I have not tested this.
Seems like 12 garlic cloves in the video, but 6 in the recipe.
I have to say I’ve been using this recipe for 2 years now and I love it. Thank you so much.
What kind of marinade would you use?
The “marinade” is the seasoning. There is no need for additional marinade.
why can’t you just give a complete recipe without conversation in between?
First, because it’s a blog and it’s my blog and I will do as I please. Second, there is actually some useful info in the “conversation” like tips and links to complimentary recipes.
LOL Great response!
Totally a great response. If you don’t want the informative comments , go to a cookbook
love it!! ??
I’m very excited to try this recipe, so much so, that I didn’t realize this required a boneless shoulder. Do you think it will come out the same/similar with the bone in, skin on?
The skin doesn’t do great in the slow cooker but you can either remove it or better yet try making my roasted version. https://thenoshery.com/roasted-pernil-puerto-rican-roast-pork/
You could also try cooking in the slow cooker and then crisp the skin in the oven. I haven’t tried this myself so I am not sure on the timing.
I actually have done that with a pork butt. I cooked in crockpot for a couple hrs then before it starts to fall apart I took out and broiled it to crisp up the skin. Comes out perfect
I actually did this method. I cooked the meat in the slow cooker for almost 8 hours (probably closer to 7.5 hrs) and then I broiled the meat for 15. The skin had a nice crispness.
I have tried it and it worked. But I suggest staying very close to the oven so you can keep a close eye on it. My phone rang, and I got distracted and the next thing we knew the fire alarm went off … But it was still amazing 🙂
Can you broil this in the oven to crisp up the fat since you lose that with a slow cooker?
I have not tried this technique. The pork is so tender once cooked it would be hard to transfer to the oven.
I am allergic to fresh garlic (yes, it makes me sad. ??) so just used garlic powder instead. I hope it suffices. Marinating now & into the crockpot tomorrow. I’ll post back & let you know how it turns out! ~ Jill
Even with replacing the fresh garlic this still came out so amazing, and leftovers the next day were even better!!!
This looks amazing! I want to make this for a party so I would need a larger roast and was wondering if I got an 8 lb roast, do I double the ingredients or add any additional cook time?
Yes and yes. You could help cut the cook time by doing 2 shoulders if you have access to another slow cooker. You can also cut the pork into large chunks. This will help it cook faster.
For a two pound pork, would you cook less time?
By the way, I LOVE your recipes, thank you so much!
It maybe done in 4 hours for a smaller roast.
Should the fatty side go onn the bottom or room when going inside crock?
I leave the fatty side on top.
Will this work with Boston butt too?
Yes
This is a great recipe! I only tweaked it slightly by using 2 Tble apple cider vinegar, 2 Tble olive oil, and 1 teaspoon smoked black pepper, kept the rest of the recipe the same. I must admit I was nervous that the pork would be strong-tasting as when I rubbed the mixture on the pork the vinegar really opened the garlic smell up. I could smell it in my kitchen even when it was in the refrigerator! But it turned out perfectly with a very clean pork flavor, not all over seasoned. Could be used as a base for any style dish:
This is the BEST ever pork recipe. It melts in your mouth and it freezes so well! I love making this for a crowd and it comes out perfect every time!!
I think I need to make this!
YUM! I love this so much!
Perfection! Love the fall apart meat!!!
I have eaten this pork three times. Once when someone else made it for me, twice when I made it myself. It was equally delicious all three times. And while I loved having the smell of it wafting through the house while it cooked, I loved having leftovers even more. Our family is a big one (7 people) so we don’t have leftovers unless we plan for them usually. We got 2 full, very generously proportioned meals out of this and everyone was thrilled!
Yes!! We have a ton of pork, so printing this now to make!
I’m ALL about the pork! This looks so delicious that I’m going to have to put it into the menu for tomorrow night and kick the lasagna to the curb!
OR! You can put this in your lasagna. *mind blown*
As you can see from my previous comments, I’ve been making this for years. I tried it in the instant pot tonight at 20m per pound, natural release with great success. Didn’t even bother to marinate overnight. Just cut the pork imto 4oz portions and coated with marinade, added a half cup of water and closed the lid. I might try browning it off next time, but perfectly yummy as is.
I got an instant pot. Thank you for trying it first. Love the slow cook too
I’m wanting to cook a 10lb pork shoulder. How long do you think I should cook it in the slow cooker for?
I haven’t done a shoulder that large in the slow-cooker. I assume it would take twice the amount of time. If you need to speed it up you can cut the shoulder into large chunks. It’s going to be shredded anyways.
I’ve cooked a 8-9 lb shoulder in the crockpot and put it for 10 hr on low! Comes out great!
What about the skin? Will it come out crunchy ?
This recipe is down without the skin. I do have a traditional recipe that is done in the oven with the skin. https://thenoshery.com/roasted-pernil-puerto-rican-roast-pork/
Mmmmm…. *takes a bite*… mmmm… *closes eyes to savor the flavor*…. mmMMMM!!! I have been impatiently waiting for this to finish cooking all day, and finally! Thank you so much for this recipe. I cannot wait to share it with my family. Added onions, and paired with yellow saffron rice and black beans. I’m from a small town where simple ingredients bring out the best flavors, and this recipe did not disappoint. And if it’s this good out of the crock pot, I can only imagine if I try it in the oven to get the skin crispy. Thanks for sharing!
I don’t know if this was answered earlier, but can you convert this to an instant pot/ pressure cooker recipe?
I have not tried this but I don’t see why it can’t be done. However, since I haven’t tested it I can’t give you times. Normally the time is cut in half but that isn’t always the case.
I just made it in the slow cooker. OMG, amazing!! So flavorful and tender, tastes better the next day!? thank you so much for sharing this recipe
Prepped this Thursday after work and turned it on Friday at 11pm, in my crock pot, for a Party on Saturday. Came out AMAZING ! Everyone complimented the recipe all day long and asked where I got it from! Wasn’t salty like my previous attempts from other recipes I found online. This is definitely a keeper and going into my cookbook!
I doubled the recipe due to me using a 9.5lb butt. The bone fell right out! Definitely a 10 out of 10!
Turns out perfect every time! Delicious! I use smaller pork shoulders 2.5lbs and just reduce the salt. I tsp salt per pound of roast works perfectly. Cannot say enough good things about this recipe!
how long did you leave it in the crock pot ? Since it’s about 2.5 pounds should it be in crock pot for about 4 hours?
Acabo de hacer esta receta en el slow cooker, QUE EXITO!!! los huesos salen solitos, no hay que pasar por el trabajo de cortar o deshuesar. Rinde muchisimo mas el pernil, pq nada queda en los huesos, facil de eliminar la grasa. Queda jugocito y blandito. Incluso, tratare de inventar con el liquido restante. quizas se pueda hacer algun tipo de gravy para acompañar el pernil. Me he liberado del horno y tener que limpiarlo! Saludos desde Puerto Rico.
I have done this recipe so many times and recommended to many friends. I love my pernil cooked this way is soooo juicy. Thank you for the recipe isna lifesaver for busy couples specially during the holidays.
You serve with chives or green onion? Looking at the picture. Making this today!
I’ve made this several times now, always with a 4 lb portion of a boneless pork loin. I keep the rest of the recipe exactly the same. It is AMAZING, especially in enchiladas the next day. I’m on MFP (My Fitness Pal) and I’ve entered the info for my own logging purposes- I break it down to 4 oz servings, 153 cal per serving (others in my household eat way more than that and that’s okay with me). =) Thank you so much for this recipe!
Wow! This pork recipe is SO good! I love the rub. It’s so easy and full of garlic and oregano! I was putting the meat in the slow cooker, and my son says, “Wow, this smells good and it’s not even cooking yet!” A new favorite at our house and can’t wait to have it on sandwiches.
Thank you!
I agree. It smelled so good and it hadn’t even started cooking. I’m terrified though. I used 3 pounds of meat and forgot to cut the salt. Aaaaaaaaah!! 🙁 There’s always next time. I can’t wait for it to finish!!
Help! I forgot to marinate last night! Will it still be okay?
I realized this post was a year ago, but I dont marinated the pork at all I just put it all in the slow cooker and still came out great.
Hi there, I have 1.1kgs of pork leg. Can I use this instead? Do I adjust the cooking time?
Hi,
Just finished rubbing the pork and popped in the fridge to marinate! We are so excited to try this recipe tomorrow! Should I remove the twine around the meat prior to cooking it in the crock pot? Thank you ????
Hi! I came across this site on Pinterest and very glad I did. I don’t know if I’ve ever had Puerto Rican food before, but now I want to have it more often!! This turned out great.. thank you! 😀
You are so welcome! I am glad you enjoyed it!
AMAZING – no seriously AMAZING!!!! I got three small pork sirloins on sale today (the most expensive one was $4!) and came home and found this recipe, having never made it before. This recipe was beyond a hit – it is already a new favorite. I used 1.5x the marinade mixture and put all three in a cast iron skillet and into the oven. The tops got crispy and delicious and the juices were perfect while the meat was moist. The meat easily shredded but wasn’t soggy. My husband is already talking about doing this same thing on our Big Green Egg. Amazing recipe – thank you so much for sharing!!!!
I made this yesterday and it is really good. I’m glad I have a roommate because there is lots of meat left!
This was fantastic! I’m not a vinegar fan, so I was nervous but it was great!! So tender and I love the minimal ingredients. I used coconut vinegar and about 1 tsp of garlic powder because that’s what I had. Winner!
OMG, THIS WAS AMAZING!! THANKS FOR sharing with your taste Test Group. A++++ rating!
We love anything pork so this is going to be a fantastic summer treat.
I constantly spent m? half a? hour t? read
t?is blog’s articles daily along with ? cup of coffee.
If the cuerito is done separately in the oven, should the pan used for it be prepared in any specific way?
I use the same seasonings to marinate but I also put a bit of home made sofrito directly on the carne n let it marinate with the ajo mix.. yummmy
So I don’t need to add any type of liquids at all to the crock pot? No water? Just let it marinate overnight?
Made this for hubby’s birthday dinner tonight and have to say hands down this is the best pork shoulder i have ever made (i HATE pork!) and he commented that the flavor was perfect nothing took over the taste of the pork but was there and tasty. Thank you so much!
I am so glad you enjoyed it! I love converting people to pork! 🙂
what do you put in the crock pot with it? like what kind of liquid?
No need to add liquid, just the marinated pork. It will produce juices all on it’s own.
How long for an 8.5lb penir?
I haven’t done one that large in the slow cooker. I would estimate you are looking at probably 10 hours on low is the slow-cooker and about 6 hours on high.
It’s a pity you do81#n2&7;t have a donate button! I’d definitely donate to this brilliant blog! I suppose for now i’ll settle for bookmarking and adding your RSS feed to my Google account. I look forward to fresh updates and will talk about this site with my Facebook group. Talk soon!
yo tengo un 7 coolres y le encanta la manzana y cuando lo pongo al sol se pone alegre no le den alpizte xq se muere salu2 tamb le pueden dar naranja y racion tamb sau2 decime algo para darle de comer y que agarre color xq es joven salu2
In the three years since I posted, I have made this many times, always perfect. When I go home for Christmas, my family insists I make it for Christmas Eve. Trying it on the grill instead of the crock pot just to see what happens.
This year I decided to make a puertorrican dinner for Christmas Eve BUT I have to work late and now I will not have enough time to cook and keep an eye on the oven. This recipe is PERFECT absolutely perfect. I tried weeks ago to taste it and have an awesome flavor and the meat falls from the bone yeap I may not have chicharron but I got the meat flavor that we love. Thanks for the recipe.
When cooking this in the crockpot, do you still get the crispy skin (chicharron)?
Hi
when I make pernil, I add about 1/3 c. of sour orange juice…MAMA MI!
I agree about the garlic, btw, 6 large cloves for a 4lb. pernil is good…I like more, but most people don’t … that amount seems to make most people happy. Love the blog, love that you are keeping up with it. thanks again
Home run! Great slgiugng with that answer!
Do you leave the skin on the shoulder when putting in the crock-pot? Doesn’t it make it greasy? There’s all that fat under the skin.
i can ramble forever about this recipe…but to keep it simple, it was better than in the oven!!!! finger licking, lip smacking, bellies overfull, delicious!!!!
I currently don’t have pork meat, can I use a different type of meat? Chicken breasts?
Jackie
Of course. I know Puerto Ricans eat pork, chicken, beef, turkey, and lamb.
Did you use a boneless pork shoulder? Also, what quart size slow cooker did you use?
Hello Meseidy. This is the photo we would like to purchase for our calendar. PLEASE! contact me!
Hello, from a fellow Puerto Rican! I found your blog and have never liked a food blog as much as I like yours. Probably, because I found some really great recipes and twists on old PR favorites. I’m going to borrow a friend’s slow cooker just to try out this pernil recipe. Gracias mil!
I work nights so the thought of making dinner when I get up is never fun. This was not only easy but super good! My husband loved it! I served rice and his favorite black bean salsa with it.
THIS SOUND GENIUS ….did you leave the skin as well? I know on oven it gets crunchy but was wondering on crockpot if its still good or if you took it out?
No I do not include the skin when I do pernil in the slow cooker.
Thank you for sharing nuestro pernil! Was looking for a recipe to link to and glad I found your site! Mucho gusto! 😉
Delicious! I added more oregano and the pork was tender and just delicious. I have enough pork leftover for 2 more dinners! Check out my photos here:
http://lemonchiffoncake.blogspot.com/2011/04/puerto-rican-roast-pork-and-bean-stew.html
I just saw the pictures you posted. The dinner looks great however why is it that you were able to cut the meat into actual slices ? Whenever I make or eat a friends Permil it is so tender it literally falls apart into shredded juicy pieces. Honestly I never had pork shoulder that you can cut like a roast. Can you tells what you did to achieve this? Is it a different cut of meat? Was it just as tender? I am embarrassed to say that I am a wife and mom of three who has only learned to
Cook maybe 7 years ago and I have lots to learn . Any help is appreciated
DaBronxMom
This recipe sounds good. How many does it feed?
It depends on the size of the shoulder. A 4 lb shoulder should feed at least 8.
I’m thinking of making this for Thanksgiving. I’ve made several pernil’s in my time but never in a slow cooker. What size cooker would you need for lets say 8 lb pork shoulder? Also, a huge favorite in my family is the “cuerito” which is the top fat layer that gets crispy in the oven. How can I get a nice brown, crunchy cuerito using the slow cooker?
You won’t be able to get the cuerito using a slow cooker. If you wanted you could remove the skin and roast it in the oven separately. You are going to need a pretty big cooker for an 8 pounder. You need to have about 1 inch of space around the pork. If I were you, I would probably just go ahead and roast it. I do 45 mins per pound at 325 degrees. It would be about 6 hours for an 8lb shoulder.
hI mESEIDY,
DO I HAVE TO REMOVE THE SKIN IF GOING INTO THE CROCKPOT
Yes remove the skin. If you want you can sprinkle it with salt, score and bake in the oven at 400 degrees until crispy.
Thanks Meseidy,.. This will be my first time even buying a crock pot. How big, how many quartd should it be for your 4 pound pork?? ANyone you would recommend.
I saw a recipe where they keep the skin on in the crock pot, but then bake the pernil in the oven for 25 to 30 min at 500 degreeas for crunchy skin. Wondering if your recipe would get really greasy with the skin on.
From my understanding, you should probably remove the fat because the contents of a crock pot won’t come to a boil.
I found this recipe last week when searching for slow cooked Pernil. I knew immediately that I was going to make it because it’s the exact same ingredients that I use when putting my Pernil in the oven.
I prepared the pork to marinate on Saturday night and put it in the slow cooker at 6:30am on Sunday morning – right before feeding my boys. My only mistake was leaving the wire rack in the slow cooker. However, I was able to remedy that at hour 6.5 by pulling the rack out fairly quickly. The end result was phenomenal. My family and I enjoyed a delicious dinner on Sunday!
I am so glad I found your site and can’t wait to make more goodies!
Mesidy-This recipe is wonderful! I made it yesterday for dinner and all of us loved it and ate way more than we should have! I’m really looking forward to tonight’s leftovers.
We made this last weekend and were amazed at how easy it is and super yummy. We did make a couple of modifications. I can’t do garlic, so we dropped it (substituted a little garlic salt) and we added some fresh-squeezed lime juice and cilantro. It was a struggle to smell it in the kitchen all day! Thanks for the start!
Do you think this would freeze well?
It has never lasted long enough around my house to have to freeze, but I wouldn’t see why not. Then again I am not an expert at freezing. 🙂
I made this tonight – I wasn’t sure how it would come out, as I substitute a pork loin for the pork shoulder/butt. However, it was great! Sliced avocado, rice and black beans and there is very little left over.
Now all I can think of is a Cubano sandwich…
This came out great. I will be making it again soon. I like the nice crust I found when I ordered this in some very humble (but awesome) places in NYC, so I think I will try browning it first next time in a cast iron skillet. Still, a great flavor that got me many compliments. My wife and daughter are both vegetarians, so my neighbors get lots of tasty treats.
Saw this as one of the recipes when you were featured today at the Tasty Kitchen. Was wondering if you could double the garlic mixture or would it be too much of a kick? Thanks!
Doubling the garlic on a 4lb pork shoulder would be a too much. The garlic is present in this recipe without being over powering.
Last night I made the Cubano with this pork….I and my husband stuffed ourselves! I mean I haven’t felt that full in a very long time. Just one more bite because it tasted so good. Thanks again.
I tried this because I was going to try the Cuban sandwich. I adore this pork!
It will be lucky to make it into the Cubano. So simple and highly satisfying,Thank You.
OH MY GOSH! I ran across this recipe I’m thinking through Tasty Kitchen months ago. Well I made this today, the house smelled amazingly, for hours my fiance moaning about when will it be done? A-MAZING!!!! Thank you for sharing this recipe, I will definately be making again! The possibilites of what to do with it too are endless I’m thinking. Yum 8)
I forgot to mention, I actually cooked it in the oven based on the times you mentioned. Uncovered it for the last 30 mins, but thinking I will uncover for an hour next time.
I found your blog through tasty kitchen 🙂 This looks very good, and will try to make this tomorrow .
This looks devine…do you have to add any liquid at all?
No the pork creates it’s own juices when it cooks.
I made this today and it came out great! My husband is Puerto Rican so he was VERY happen! Whenever I’ve made this in the oven it doesn’t seem to come out that well, so thank you for helping me make this better!
Just one question, how did you get your browned (in the picture)? Did you put it in the oven at all after cooking it in the crockpot?
Nope, I just took it straigth out of the crockpot. I am glad you guys enjoyed it.
Am going to try at home, never thought about trying to make it in a crockpot.
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Great idea to use your crock pot for this! We have one but have never, ever used it. Not once. The pork looks tasty!
I’m in love with my slow cooker. There are days that we wouldn’t get to eat at all if it wasn’t for being able to throw the food in a crockpot. I’ll have to try this recipe. How did you make the beans and rice to go with it? I know there are lots of ways to make them, but I’d like to know yours.
Looks absolutely delicious! I love slow cooked dishes!!
oh this looks divine. that pork looks so tender and soft, bet it is even more delicious than it looks!
This is so cool! I’ve never thought to make pernil in the slow cooker. I’m going to definitely give this a try!