Pork…..it’s what’s for dinner. 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 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 its 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.
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- 4 lb pork shoulder or pork butt
- 6 garlic cloves, pressed
- ¼ teaspoons ground black pepper
- 1 teaspoons oregano
- 1½ tablespoons olive oil
- 1½ tablespoons white vinegar
- 4 teaspoons 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.