Thursday, May 19, 2011

Slow Cooked Puerto Rican Pork

Today’s recipe is quite different from the Artichoke Heart Stuffed Shells I told you about earlier this week.  Those shells were crazy delicious, but they were quite time and labor intensive.  Today’s recipe?  Not so much.  In the time and labor department, that is.  This truly might be the easiest recipe I’ve ever posted.  But don’t let that fool you into thinking the flavor suffers one bit for lack of effort.  One taste of this Slow Cooked Puerto Rican Pork just might make you swoon.  And if you make this for the man in your life, I absolutely guarantee you’ll make him swoon – and love you forever. 

This recipe is based on the traditional Puerto Rican recipe for Pernil, a dish consisting of pork shoulder simply prepared and cooked for hours in the oven.  Taking the same flavors and placing them in a slow cooker makes for a recipe that absolutely couldn’t be easier.  Or tastier.  When it’s done cooking, this pork is juicy, succulent, and fall apart tender.  It’s a little salty, a little tangy, a little garlicky, and completely delicious.  You can serve it with rice or beans, use it to stuff tortillas, or just eat it straight out of the slow cooker.  However you serve it, it’s sure to be a crowd pleaser – which is good, since this recipe makes enough to feed a small crowd.

One Year Ago: Blueberry Muffins – This will be your new go-to recipe!

Slow Cooked Puerto Rican Pork (Pernil)
Adapted from The Noshery

4 lbs. pork shoulder (also called pork butt)
6 cloves garlic, minced
1 1/2 T. olive oil
1 1/2 T. white vinegar
1 tsp. dried oregano
4 tsp. salt
1/4 tsp. freshly ground black pepper

Place the pork in the insert of a slow cooker.

In a small bowl, whisk together all of the remaining ingredients. 

Take the liquid mixture and pour it over the pork.  Use your hands to rub the mixture into the pork, coating it well on all sides.

Place the lid on the slow cooker insert and refrigerate overnight.

Cook on low for 8 to 9 hours, or until the pork is tender.

Remove the pork from the slow cooker and shred or pull into larger pieces.

Serves 6 to 8.


  1. This was a great simple dish with a lot of flavor. I have to admit I did not read the instructions correctly and forgot to let it marinade overnight. To compensate I shredded it up after it cooked for several hours (8 to be exact) and let it cook an hour longer so it could soak up more flavor. Absolutely delicious! I give it a double thumbs up.

  2. I cannot wait to try this -- "pork butt" is now on the top of next week's grocery list. I'm looking for slow-cooker recipes for summer, because, wow, this southern heat just does me in!

  3. Bashty - So glad you liked it! Thanks for sharing the tip about how to get more flavor without marinating!



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