Pernil
This simple pernil recipe features pork that has been marinated overnight in a blend of garlic, zesty citrus juices, and aromatic spices. The next day, it’s slow-cooked in a crockpot, allowing the flavors to meld beautifully throughout the day.
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Ingredients
- 3 lb boneless pork shoulder blade roast
- 4-5 cloves garlic
- ¼ tsp crushed black pepper
- 3 oranges
- 2 limes
- 1 tbsp coarse salt
- ½ tsp oregano
- ½ tbsp cumin
Instructions
- 1
With a sharp knife, create slits in the pork and fill these openings with half of the minced garlic.
- 2
Mix together the remaining ingredients and pour this mixture over the pork.
- 3
Transfer the pork to the ceramic insert of the slow cooker, cover it, and place it in the refrigerator. Turn the pork occasionally to ensure the marinade thoroughly coats it.
- 4
The following day, remove the slow cooker insert and set it to cook on low for 8 hours.
- 5
Once the 8-hour cooking period is complete, take the pork out and shred it using two forks.
- 6
Discard the liquid from the slow cooker, then return the shredded pork to the pot.
- 7
Pour approximately 1 cup of the reserved liquid back into the pot, and season with additional salt, pepper, and cumin to taste (you may need to increase these amounts).
- 8
Allow the mixture to cook for another 15 to 30 minutes.