Slow Cooker Pernil Pork
Pork shoulder is generously seasoned with garlic, citrus, oregano, and spices.Slow cooking transforms the pork into tender, juicy meat.The flavorful cooking juices keep the pork moist and savory.A final high-heat step creates delicious caramelized edges.The shredded pork is perfect for rice bowls, sandwiches, and tacos.Ideal for family dinners, holidays, parties, and meal preparation.
Ingredients
For the Pork
- 4–5 pounds pork shoulder or pork butt
- 10 cloves garlic
- 2 tablespoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- ½ cup fresh orange juice
- ¼ cup fresh lime juice
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 large yellow onion, sliced
- 2 bay leaves
Instructions
Prepare the Pork
- Pat the pork shoulder thoroughly dry with paper towels.If the pork has a thick layer of skin or fat, leave some of it intact. This helps protect the meat during slow cooking and provides flavorful fat.Make several deep cuts into the pork using a sharp knife.These openings allow the garlic and citrus seasoning to penetrate deeper into the meat.
Make the Garlic Marinade
- Add the garlic cloves, oregano, cumin, salt, black pepper, olive oil, orange juice, lime juice, lemon juice, and apple cider vinegar to a food processor or blender.Blend until the mixture forms a coarse, aromatic paste.
Season the Pork
- Rub the garlic-citrus mixture generously over the entire pork shoulder.Push some of the seasoning into the cuts made in the meat.For maximum flavor, cover the pork and refrigerate it for 4–12 hours.If you are short on time, the pork can be cooked immediately, although marinating provides deeper flavor.
Prepare the Slow Cooker
- Arrange the sliced onion and bay leaves in the bottom of the slow cooker.Place the seasoned pork shoulder on top.Pour any remaining marinade over the pork.
Slow Cook
- Cover the slow cooker with the lid.Cook on LOW for 8–10 hours, or until the pork is extremely tender.Avoid opening the lid repeatedly because this allows heat and moisture to escape.
Check for Tenderness
- The pork should be easy to pierce with a fork and should pull apart easily.For shredding, pork shoulder is generally best when cooked well beyond the minimum safe temperature for pork.
Rest the Pork
- Carefully transfer the pork to a large cutting board or baking sheet.Allow it to rest for approximately 15–20 minutes.Reserve some of the cooking juices.
Create Crispy Edges
- For traditional-style crispy bits, spread the shredded pork onto a baking sheet.Place it under a hot broiler for approximately 3–6 minutes, watching carefully.Alternatively, roast at 425°F (220°C) for approximately 10–15 minutes until the edges become browned and crisp.
Finish and Serve
- Taste the pork and adjust the seasoning if necessary.Add a squeeze of fresh lime juice and a sprinkle of oregano or fresh herbs.Serve immediately while hot and juicy.
Notes
- Pork cut: Pork shoulder or pork butt is ideal because its fat and connective tissue become tender during long cooking.
- Marinating: Overnight marinating gives the strongest flavor but is optional.
- Citrus: Fresh orange and lime juice provide the characteristic bright flavor.
- Garlic: Don't be afraid to use plenty of garlic; it is an important part of the seasoning.
- Slow cooker size: A 6–8-quart slow cooker works well for a large pork shoulder.
- Cooking liquid: The pork releases substantial moisture during cooking, so additional broth is generally unnecessary.
- Crispy edges: Slow cooking creates tenderness, while the final high-heat step creates browned edges.
- Leftovers: Shredded pernil reheats very well and can be used in numerous meals.