Slow Cooker Pernil Pork Recipe 46

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DADDY EDDIE'S ROAST PORK (PERNIL), PUERTO RICAN-STYLE



Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style image

Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans, salad, or sweet plantains.

Provided by Daddy Eddie

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 13h15m

Yield 8

Number Of Ingredients 7

¼ cup olive oil
3 tablespoons white vinegar
10 cloves garlic, or more to taste
2 tablespoons dried oregano
1 tablespoon salt
1 ½ teaspoons ground black pepper
5 pounds pork shoulder, trimmed of excess fat

Steps:

  • Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
  • Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork.
  • Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
  • Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.

Nutrition Facts : Calories 355 calories, Carbohydrate 2.2 g, Cholesterol 111.6 mg, Fat 23.7 g, Fiber 0.7 g, Protein 31.8 g, SaturatedFat 6.9 g, Sodium 966.2 mg, Sugar 0.1 g

SLOW COOKER PERNIL PORK



Slow Cooker Pernil Pork image

Make and share this Slow Cooker Pernil Pork recipe from Food.com.

Provided by Debbie R.

Categories     Pork

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 11

4 garlic cloves
1 large onion, quartered
2 tablespoons chopped fresh oregano
1 tablespoon ground cumin
2 teaspoons dried ancho chile powder
2 teaspoons salt
2 teaspoons ground black pepper
olive oil
1 tablespoon white wine vinegar
1 (3 lb) boneless pork loin roast
1 lime, cut into wedges

Steps:

  • Place the garlic, onion, oregano, cumin, chile pepper, salt, and pepper into a blender. Pour in the olive oil and vinegar. Puree until smooth. Spread this mixture all over the pork loin, and place into a slow cooker.
  • Cook on low until the pork is fork tender, 6 to 8 hours. (If you need to speed it up, you can substitute 1 hour at high for two of the hours on low. Do this at the beginning, though, not the end.)
  • When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

Nutrition Facts : Calories 301.4, Fat 14.5, SaturatedFat 2.8, Cholesterol 108.9, Sodium 675, Carbohydrate 4.3, Fiber 1.1, Sugar 1, Protein 37

CROCKPOT PERNIL (PORK SHOULDER)



Crockpot Pernil (Pork shoulder) image

Perfect for a lazy or crazy day.

Provided by Kathleen Penfold

Categories     Pork

Time 8h10m

Number Of Ingredients 6

6 lb pernil (pork shoulder) (more or less)
2 clove garlic, pasted -or-
1 tsp garlic powder
2 pkg sazon (i use the one with achiote for color)
1/4 c adobo powder (more or less, to taste)
1 medium onion, chopped

Steps:

  • 1. Taking a small sharp knife, poke holes all over the pernil, particularly around any skin.
  • 2. Mix the garlic, sazon and adobo together. Spread all over the pernil and rub in well.
  • 3. Wrap the pernil in plastic or put in a sturdy bag. Refrigerate overnight.
  • 4. Dump pernil and onion in crockpot. Cook on low for about 8 hours.
  • 5. After cooking, if pernil has bones, pick them out along with the skin which should peel right away. Discard.
  • 6. Pernil should shred on its own and create lots of juices. Serve with rice.

SLOW-COOKED PERNIL (PUERTO RICAN PORK)



SLOW-COOKED PERNIL (PUERTO RICAN PORK) image

Categories     Pork

Yield 8 servings

Number Of Ingredients 8

3 lb pork roast
4-5 cloves garlic, crushed
1 tbsp coarse salt
1/2 tsp oregano
1/2 tbsp cumin
1/4 tsp black pepper
1/2 cup orange juice
2 limes, juiced

Steps:

  • Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining ingredients and pour over pork. Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all of pork. The next day, remove the crock pot and cook on low, 8 hours. After 8 hours, remove pork and shred using two forks. Remove liquid from crock pot and add pork back to crock. Add about 1 cup of the liquid back and adjust salt, pepper and cumin (you will probably need to add more). Let it cook another 15-30 minutes. Serve over cooked rice and black beans.

SLOW COOKER PERNIL PORK



Slow Cooker Pernil Pork image

Puerto Rican style pork roast, but done in the slow cooker. It's so tender and flavorful. Best of all, it's so easy to make!

Provided by Country Cook

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 6h20m

Yield 6

Number Of Ingredients 11

4 cloves garlic
1 large onion, quartered
2 tablespoons chopped fresh oregano
1 tablespoon ground cumin
2 teaspoons ground ancho chile pepper
2 teaspoons salt
2 teaspoons ground black pepper
1 tablespoon white wine vinegar
1 tablespoon olive oil, or as needed
1 (3 pound) boneless pork loin roast
1 lime, cut into wedges

Steps:

  • Pulse garlic, onion, oregano, cumin, chile pepper, salt, and pepper together in a blender, pouring in vinegar and enough olive oil until mixture is pasty. Scrape down sides of the blender as necessary to fully incorporate. Spread this mixture all over the pork loin, and place into a slow cooker.
  • Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 5.7 g, Cholesterol 107.7 mg, Fat 21 g, Fiber 1.3 g, Protein 37.6 g, SaturatedFat 7.2 g, Sodium 844.1 mg, Sugar 1.3 g

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