Pernil—ah, just saying it makes my taste buds tingle with excitement. Imagine a slow-cooked masterpiece that fills your kitchen with a tantalizing aroma, teasing you with its promise of tender, flavor-packed bites. And hey, as someone who once burned toast (on purpose, I swear), if I can nail this recipe, anyone can.
Steps
- Use a sharp knife to make slits in the pork shoulder and stuff these openings with half of the crushed garlic cloves.
- Mix the coarse salt, oregano, cumin, crushed black pepper, orange juice, and lime juice in a bowl and pour this marinade over the pork.
- Place the pork in the ceramic insert of a crockpot, cover it, and refrigerate overnight, occasionally turning the pork to ensure even marinade coverage.
- The following day, remove the crockpot from the refrigerator and cook the pork on low heat for 8 hours.
- After cooking, take the pork out of the crockpot and shred it using two forks.
- Discard the liquid from the crockpot and return the shredded pork to it.
- Add about 1 cup of the reserved liquid back to the crockpot, adjust the seasoning with additional salt, pepper, and cumin as needed, and cook for an additional 15-30 minutes.
Ingredients
- 3 pounds boneless pork shoulder blade roast, trimmed of all fat
- 4-5 cloves garlic, crushed
- 1 tablespoon coarse salt
- 1/2 teaspoon dried oregano
- 1/2 tablespoon cumin
- 1/4 teaspoon crushed black pepper
- Juice of 3 oranges (approximately 1/2 cup)
- Juice of 2 limes
Nutritional Values
Calories: 2120 kcal | Carbohydrates: 24 g | Protein: 272 g | Fat: 96 g | Saturated Fat: 36 g | Cholesterol: 912 mg | Sodium: 4592 mg | Sugar: 12 g
FAQ
- What is Pernil and where does it originate from?
- Pernil is a traditional Puerto Rican dish made from pork shoulder that is marinated and slow-cooked. It is commonly enjoyed in Latin Caribbean islands like Puerto Rico and Cuba, especially during holidays or celebrations.
- How is this slow cooker pernil recipe different from the traditional version?
- This slow cooker version is a lighter adaptation of the traditional pernil, as it involves trimming the excess fat from the pork shoulder. Instead of roasting in an oven, this recipe uses a crockpot, making it more convenient for a weeknight meal.
- What ingredients are essential for making slow cooker pernil?
- Key ingredients for this recipe include a boneless pork shoulder blade roast, crushed garlic cloves, coarse salt, dried oregano, cumin, black pepper, and fresh juices from oranges and limes.
- Can I make the pernil spicy, and if so, how?
- While pernil is typically not spicy, you can add a teaspoon of ancho chili powder with the other seasonings if you prefer a bit of heat.
- How should I store leftover pernil?
- Leftover pernil can be stored in an airtight container in the refrigerator for up to four days. For longer storage, it can be frozen in an airtight container or freezer bag for up to three months and should be thawed in the refrigerator before reheating.
Tips
- To add a bit of spice to your pernil, consider incorporating a teaspoon of ancho chili powder with the other seasonings. This will give the dish a subtle warmth without overpowering the traditional flavors.
- Always opt for fresh citrus juices instead of bottled ones. Freshly squeezed orange and lime juice provide a much brighter and more vibrant flavor, enhancing the overall taste of the pernil.
- For optimal flavor absorption, marinate the pork overnight. This allows the garlic, spices, and citrus juices to penetrate the meat deeply, resulting in a more flavorful dish.
- When storing leftovers, keep the pernil in an airtight container in the fridge for up to four days. Reheat gently with some of the cooking liquid to maintain its moisture and taste. If freezing, store in an airtight container or freezer bag for up to three months, and thaw in the refrigerator before reheating.
Equipment
- Slow Cooker/Crock Pot
- Sharp Knife
