Crockpot Pernil Pork Shoulder Recipes

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

Ingredients

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 COOKER PORK SHOULDER WITH ZESTY BASIL SAUCE

Slow Cooker Pork Shoulder with Zesty Basil Sauce image

This meltingly tender pork shoulder is the ultimate make-ahead dinner party main. A chimichurri-style fresh basil sauce balances the rich pork with bright zesty flavors.

Provided by Anna Stockwell

Categories Slow Cooker Pork Dinner Basil Paprika Mustard Oregano Wheat/Gluten-Free Summer Entertaining Soy Free Dairy Free Peanut Free Tree Nut Free

Yield 8 servings

Number Of Ingredients 20

Ingredients

For the pork:
8 garlic cloves, finely chopped
1/4 cup olive oil
3 tablespoons whole grain mustard
3 tablespoons light brown sugar
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons oregano leaves, finely chopped
1 1/2 teaspoons smoked paprika
1 skinless, boneless pork shoulder roast, tied (Boston butt; about 6 pounds)
For the sauce:
1 large shallot, finely chopped
2 cups basil leaves, finely chopped
1 1/4 cups extra virgin olive oil
1/4 cup oregano leaves, finely chopped
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 cup fresh lemon juice
Special Equipment:
A (4-quart) slow cooker

Steps:

Cook the pork: Mix garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika in a small bowl to form a paste. Rub all over pork, then transfer to a resealable plastic bag or slow cooker insert and chill overnight.
Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2-8 hours.
Meanwhile, make the sauce: Mix shallot, basil, oil, oregano, red pepper flakes, and salt in an airtight container. Cover and let rest up to 3 hours at temperature or up to 2 days in refrigerator. Stir in lemon juice just before using.
Transfer pork to a cutting board and let rest 5 minutes. Slice and transfer to a platter. Drizzle with sauce and serve with additional sauce alongside.
Do Ahead
Pork can be rubbed 2 days ahead; chill in an airtight container. Sauce, without lemon juice, can be made 2 days ahead; chill in an airtight container.

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

Ingredients

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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