Slow Cooked Puerto Rican Pork (Pernil)
July 21, 2009 by Meseidy
Filed under In My Kitchen, Main Course
Slow Cooked Puerto Rican Pork (Pernil)
Pork…..it’s what’s for dinner. Traditionally in Puerto Rico this pork 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 just as succulent and if you get a shoulder with the skin still on it you get the bonus of crispy pork skin.
However I did not have 2 hrs to roast it and have it for dinner on a weeknight. Instead I pulled out my crockpot, which basically collects dust, and dropped it in, set it and forgot it. When I got home from work all I had to do was make some rice and beans to go with it. How sweet is that? Hubby is always excited to get what we consider down home cooking.
When you open the crockpot the pork is floating in it’s own juices and falls apart when you put your fork in it. You can pull it apart with a spoon it is so tender. The leftovers also make great sandwiches.
Slow Cooked Puerto Rican Pork (Pernil)
- 4 lb Pork Shoulder or Pork Butt
- 6 Cloves of Garlic, pressed
- 1/4 tsp Ground Black Pepper
- 1 tsp Oregano
- 1 1/2 Tbs Olive Oil
- 1 1/2 Tbs White Vinegar
- 4 tsp Salt
Combine garlic, pepper, oregano, olive oil, vinegar and salt. Rub pork with garlic mixture and refrigerate overnight.
When ready drop into the crockpot on low for 8 hrs.
Done! Consume with vigor.
This is so cool! I’ve never thought to make pernil in the slow cooker. I’m going to definitely give this a try!
oh this looks divine. that pork looks so tender and soft, bet it is even more delicious than it looks!
Looks absolutely delicious! I love slow cooked dishes!!
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.
Great idea to use your crock pot for this! We have one but have never, ever used it. Not once. The pork looks tasty!
Am going to try at home, never thought about trying to make it in a crockpot.
Una recomendacion para tu site: la ventanita que pusiste que sale cuando hago “right-click” no me deja abrir tus enlaces en un tab o ventana nueva. Es un poco inconveniente pq cuando leo un blog miro todos los titulos y abro los que me interesan en otra ventana, pero ya no puedo hacer eso con tu site. Se que es posible evitar que la gente guarde tus imagenes sin eliminar la funcionalidad de right-click en todo el site…
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.
This looks devine…do you have to add any liquid at all?
No the pork creates it’s own juices when it cooks.
I found your blog through tasty kitchen
This looks very good, and will try to make this tomorrow .
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
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 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.
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.
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.
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.
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…
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.
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!