Slow Cooker Pork Shoulder - Pernil
My Slow cooker pernil (pork shoulder) recipe was sooo delicious. The meat was so tender and juicy and it was a big hit with my family. After cooking for 6 hours, I placed the pork into the oven to crisp the pork fat which completed this tasty dish. I served this with some arroz con gandules (rice with pigeon peas), garlic mojito and fried sweet plantains. The next day I decided to make cuban sandwiches with the leftover pork with some tostones (fried green plantains). Yummy!!!!
- 5-12 lb Pernil (Pork Shoulder)
- 1/4 Cup Olive Oil
- 8 Garlic Cloves, minced
- 1 TBSP Salt (optional)
- 1/2 TBSP Pepper
- 2 Packets Sazon
- 1/2 TBSP Adobo
- 1 TBSP Oregano
- With a sharp knife cut an opening in the Pernil (Pork Shoulder) skin fat and then make holes around the entire meat so the marinade can go into the holes.
- Combine salt, pepper, sazon, adobo, oregano and mix in a small bowl. Add oil to make a paste out of the ingredients. Mince four (4) of the garlic cloves and add it to the paste. Cut the remaining 4 garlic cloves into 4 pieces each and place inside the holes that were made in the pork shoulder.
- Place the pork into the slow cooker and cook on high setting for 3 hours. After the pork has cooked for 3 hours, change the setting to low and let it cook for the remaining 3 hours on low.
- The skin of the pork will be soft so you can cut the pork fat off the meat and place it into the oven at 400 degrees about 45 mins. or longer to get it crispy.
- For added flavor add garlic mojito: mince 6 garlic cloves add about 1/4 cup of olive oil, 1/4 tsp. salt and 1/4 tsp. vinegar.
© 2016 Angelique Santos