Tender and flavorful Cuban-style slow-cooked pork shoulder infused with garlic, citrus, and spices. Perfect for easy dinners or a delicious party centerpiece.
Pernil, a classic Puerto Rican and Cuban roast pork shoulder, is traditionally slow-cooked until fall-apart tender with a garlicky and citrusy marinade. Using a slow cooker makes this process effortless while preserving the delicious flavors. Serve with rice and beans or use in sandwiches for a true taste of the Caribbean.
Prep: 20 min · Cook: 480 min · Rest / additional: 15 min · Total: 515 min
Cuisine: Latin American · Course: Dinner
- pork shoulder 4 pounds — bone-in, skin scored
- garlic cloves 8 pieces — minced
- orange juice 0.5 cup — freshly squeezed
- lime juice 0.25 cup — freshly squeezed
- olive oil 2 tablespoons
- ground cumin 2 teaspoons
- dried oregano 2 teaspoons
- smoked paprika 1 teaspoon
- salt 2 teaspoons
- black pepper 1 teaspoon — freshly ground
- red pepper flakes 0.5 teaspoon — optional
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Pat the pork shoulder dry with paper towels and score the skin in a crosshatch pattern about 1/4-inch deep.
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In a mixing bowl, combine minced garlic, orange juice, lime juice, olive oil, cumin, oregano, paprika, salt, black pepper, and red pepper flakes to create the marinade.
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Rub the marinade all over the pork shoulder, making sure to work some under the scored skin. Cover and refrigerate for at least 2 hours, preferably overnight, to marinate.
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Place the marinated pork shoulder in the slow cooker fat side up and pour any remaining marinade over it.
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Cover and cook on low for about 8 hours, or until the pork is very tender and easily shreds with a fork. Internal temperature should reach at least 190°F (88°C) for tender shredding.
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Once cooked, remove the pork shoulder from the slow cooker and let it rest for 15 minutes before slicing or shredding.
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Serve the pernil pork with rice, beans, or in sandwiches, garnished with fresh cilantro or your favorite toppings.
Tips and substitutions
- Scoring the skin helps the marinade penetrate and creates crispy edges if finished under a broiler.
- For crispy skin, after slow cooking, place the pork under a hot broiler for 5-7 minutes until the skin crisps up, watching carefully to avoid burning.
- Use fresh citrus juices for the marinade to maximize flavor and tenderness.
Storage and reheating
Store leftover pernil pork in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered pan on low heat or in the microwave until warmed through. You can also freeze cooked pernil for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently asked questions
Can I prepare pernil without a slow cooker?
Yes, pernil can be roasted in the oven at 325°F (163°C) for about 4-5 hours until tender. The slow cooker method is more hands-off and helps keep the pork moist.
How do I know when the pork is done?
For tender, shreddable pork, slow cook until internal temperature reaches 190°F (88°C). The meat should pull apart easily with a fork.
Can I use boneless pork shoulder instead?
Yes, boneless pork shoulder can be used. Adjust cooking time slightly, usually about 6-7 hours on low in the slow cooker.
Prepared with AI assistance. Review ingredient amounts, cooking times and food safety guidance before cooking.
Featured image: AI-generated illustration of the recipe.
