Nov 21

Slow Cooked Puerto Rican Pork (Pernil)

One of my favorite things in the world…so easy to make, so tasty, and makes a TON. What’s better than pernil? OH, pernil in the CROCKPOT! Of course.


Check out the ingredients list. It would be tough to have it be any shorter. It literally takes 5 minutes to throw together – all the time to make this dish is totally hands off.


And even better? I’ve got some leftover in the freezer. Already dreaming of enchiladas…

Slow Cooked Puerto Rican Pork (Pernil)
barely adapted from The Noshery

One (4 pound) pork shoulder or butt
8 cloves garlic, pressed
1/2 teaspoon pepper
1 teaspoon oregano
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons white vinegar
4 teaspoons salt

Combine garlic with all spices and rub pork generously. Refrigerate overnight.

Place in crockpot and cook on low for 7-8 hours.

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12 Responses to Slow Cooked Puerto Rican Pork (Pernil)

  1. YUMMY! I’m Puerto Rican and Pernil is one of my favorites, but traditionally making it in the oven all day is just not something I am ever afforded the time to do. I can’t wait to try it this way!

  2. Ligia says:

    I love using my slow cooker with traditional American recipes. I’m not sure about cooking this traditional Latin recipe in the slow cooker… I know it will be deliciously tender but what about presentation? I have seen other pernil slow cooker recipe pictures and the outside always looks white, how did you get yours to be brown? Thanks

    • IWasBornToCook says:

      Not sure how it got brown, Ligia – I followed the recipe as you see it written. It’s probably a combo of very few ingredients and not a lot of liquid. It’s really good – you won’t be disappointed!

  3. Marisol McFall says:

    Did you use boneless or with the bone?

  4. Lola says:

    Hi, did you leave the skin on (hard to tell from the picture)? If you left it on, sis you crisp it afterward?


  5. Kay says:

    This recipe is awesome! I’m making it for the 3rd time, because it comes out delicious everytime! I actually placed the peril in the broiler for a few minutes so the skin would get really crispy. Yum! Thanks for sharing this recipe. It tastes authentic!

  6. Kay says:

    Pernil, that is.

  7. Alana says:

    Did you place the skin side up or down in the crockpot??

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