Pernil is a classic Puerto Rican dish that has been a staple in many Latin American households for generations. This mouth-watering recipe is made with a pork shoulder that’s marinated in a mixture of garlic, oregano, and sour orange juice, then slow-cooked to perfection. In this article, we’ll show you how to make pernil in a slow cooker, resulting in a tender, juicy, and flavorful dish that’s sure to become a family favorite.
What is Pernil?
Pernil is a traditional Puerto Rican dish that originated in the countryside. The name “pernil” comes from the Spanish word for “leg,” which refers to the pork shoulder used in the recipe. This dish is typically served on special occasions such as holidays and family gatherings. Pernil is known for its rich flavors and tender texture, which is achieved by slow-cooking the pork shoulder in a mixture of spices and herbs.
A Brief History of Pernil
Pernil has its roots in Spanish cuisine, where pork was a staple meat. The dish was brought to Puerto Rico by Spanish colonizers, who adapted it to the island’s available ingredients and cooking techniques. Over time, pernil became a beloved dish in Puerto Rican cuisine, with each family adding their own twist to the recipe.
Ingredients and Equipment Needed
To make pernil in a slow cooker, you’ll need the following ingredients and equipment:
- 2 pounds pork shoulder
- 1/4 cup sour orange juice (or a combination of orange and lime juice)
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 2 bay leaves
- 2 tablespoons chopped fresh cilantro (optional)
- Slow cooker (at least 6 quarts in size)
- Meat thermometer
Choosing the Right Pork Shoulder
When selecting a pork shoulder for pernil, look for a cut that’s at least 2 pounds in size. You can choose either a boneless or bone-in pork shoulder, but boneless is preferred for slow cooking. Make sure the pork shoulder is fresh and has a good fat cap, as this will help keep the meat moist during cooking.
Preparing the Marinade
The marinade is a crucial component of pernil, as it adds flavor and tenderizes the pork shoulder. To prepare the marinade, combine the sour orange juice, olive oil, garlic, oregano, salt, black pepper, and cumin in a blender or food processor. Blend the mixture until it’s smooth and well combined.
Tips for Making the Marinade
- Use a high-quality sour orange juice that’s freshly squeezed or bottled.
- Adjust the amount of garlic to your taste. Some people prefer a stronger garlic flavor, while others prefer a more subtle taste.
- Add a pinch of salt to the marinade to help bring out the flavors.
Marinating the Pork Shoulder
Once the marinade is prepared, it’s time to marinate the pork shoulder. Place the pork shoulder in a large zip-top plastic bag or a non-reactive container with a lid. Pour the marinade over the pork shoulder, making sure it’s fully coated. Seal the bag or cover the container with plastic wrap. Refrigerate the pork shoulder for at least 2 hours or overnight, turning occasionally.
Tips for Marinating the Pork Shoulder
- Make sure the pork shoulder is fully coated with the marinade to ensure even flavor distribution.
- Turn the pork shoulder occasionally to prevent it from becoming unevenly flavored.
- If you’re short on time, you can marinate the pork shoulder for a minimum of 30 minutes. However, the longer it marinates, the more flavorful it will be.
Cooking the Pernil in a Slow Cooker
After the pork shoulder has marinated, it’s time to cook it in the slow cooker. Remove the pork shoulder from the marinade, letting any excess liquid drip off. Place the pork shoulder in the slow cooker, fat side up. Add the bay leaves and chopped cilantro (if using) to the slow cooker. Cook the pernil on low for 8-10 hours or on high for 4-6 hours.
Tips for Cooking the Pernil
- Make sure the pork shoulder is fat side up to prevent it from drying out.
- Use a meat thermometer to check the internal temperature of the pork shoulder. It should reach an internal temperature of at least 190°F (88°C) for tender and juicy results.
- If you prefer a crisper skin, you can broil the pernil for 10-15 minutes after cooking. Keep an eye on it to prevent burning.
Serving and Enjoying Pernil
Once the pernil is cooked, it’s time to serve and enjoy. Remove the pork shoulder from the slow cooker and let it rest for 10-15 minutes before slicing. Slice the pernil against the grain and serve with your favorite sides, such as rice, beans, and roasted vegetables.
Tips for Serving Pernil
- Let the pernil rest for at least 10-15 minutes before slicing to allow the juices to redistribute.
- Slice the pernil against the grain to ensure tender and easy-to-chew results.
- Serve the pernil with a side of mojo sauce, which is a traditional Puerto Rican sauce made with garlic, olive oil, and citrus juice.
Conclusion
Making pernil in a slow cooker is a simple and delicious way to enjoy this traditional Puerto Rican dish. By following these steps and tips, you’ll be able to create a tender, juicy, and flavorful pernil that’s sure to become a family favorite. Whether you’re a seasoned cook or a beginner, this recipe is perfect for anyone looking to try something new and exciting.
Final Tips and Variations
- Experiment with different marinade ingredients, such as adding a splash of rum or using different types of citrus juice.
- Try using different types of pork shoulder, such as a bone-in or a picnic shoulder.
- Serve the pernil with different sides, such as roasted sweet potatoes or grilled vegetables.
By following these tips and variations, you’ll be able to create a unique and delicious pernil that’s sure to impress your family and friends. So go ahead, give this recipe a try, and enjoy the rich flavors and tender texture of slow-cooked pernil.
What is Pernil and where does it originate from?
Pernil is a traditional Puerto Rican dish that consists of slow-roasted pork marinated in a mixture of garlic, oregano, and sour orange juice. The dish is believed to have originated from the Spanish, who brought their own version of roasted pork to the island when they colonized it. Over time, the Puerto Ricans adapted the recipe to include their own unique flavors and ingredients.
The result is a deliciously tender and flavorful dish that is often served on special occasions such as holidays and family gatherings. Pernil is typically slow-cooked in a pit or oven, but with the advent of slow cookers, it’s now possible to make this dish in the comfort of your own home with minimal effort.
What are the benefits of using a slow cooker to make Pernil?
Using a slow cooker to make Pernil is a game-changer for several reasons. Firstly, it allows for hands-off cooking, which means you can simply throw all the ingredients into the slow cooker and let it do its magic while you attend to other tasks. Secondly, the slow cooker ensures that the pork is cooked evenly and tenderly, which can be tricky to achieve when cooking in a traditional oven.
Another benefit of using a slow cooker is that it helps to retain the flavors of the marinade, resulting in a more intense and aromatic flavor profile. Additionally, slow cookers are perfect for cooking tougher cuts of meat, such as pork shoulder, which becomes tender and falls-apart-easy after hours of slow cooking.
What type of pork is best suited for Pernil?
The best type of pork for Pernil is pork shoulder, also known as pork butt or Boston butt. This cut of meat is perfect for slow cooking because it’s tough and has a lot of connective tissue, which breaks down beautifully during the cooking process. The result is a tender and juicy piece of meat that’s full of flavor.
When selecting a pork shoulder, look for one that’s around 2-3 pounds in weight. You can also use a larger or smaller cut of meat, depending on the number of people you’re serving. Just be sure to adjust the cooking time accordingly.
Can I make Pernil in a slow cooker if I don’t have a sour orange?
While sour orange juice is a traditional ingredient in Pernil, you can still make this dish without it. If you can’t find sour oranges or prefer not to use them, you can substitute the juice with a combination of orange and lime juice. The acidity of the lime juice will help to break down the connective tissue in the pork, resulting in a tender and flavorful dish.
Another option is to use a mixture of orange and grapefruit juice, which will give your Pernil a slightly sweeter and more complex flavor profile. Just be sure to adjust the amount of juice according to your personal taste preferences.
How long does it take to cook Pernil in a slow cooker?
The cooking time for Pernil in a slow cooker will depend on the size of your pork shoulder and the temperature setting of your slow cooker. As a general rule, you can cook Pernil on low for 8-10 hours or on high for 4-6 hours. It’s essential to check the pork periodically to ensure that it’s tender and falls apart easily.
If you prefer a crisper skin, you can broil the pork for an additional 10-15 minutes after it’s finished cooking in the slow cooker. This will give your Pernil a nice golden-brown color and a satisfying crunch.
Can I serve Pernil with other dishes?
Pernil is a versatile dish that can be served with a variety of sides and accompaniments. Some traditional options include arroz con gandules (rice with pigeon peas), tostones (fried plantains), and avocado salad. You can also serve Pernil with roasted vegetables, such as carrots and Brussels sprouts, or with a side of beans and rice.
For a more modern twist, you can serve Pernil in a sandwich with your favorite toppings, such as pickled onions and cilantro. Alternatively, you can use the pork to make tacos or salads, or serve it with a side of grilled pineapple and coconut rice.
Can I make Pernil ahead of time and refrigerate or freeze it?
Yes, you can make Pernil ahead of time and refrigerate or freeze it for later use. In fact, the flavors of the dish will meld together beautifully after a day or two in the refrigerator. To refrigerate Pernil, simply let it cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days.
To freeze Pernil, let it cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. Frozen Pernil will keep for up to 3 months. When you’re ready to serve, simply thaw the pork overnight in the refrigerator, then reheat it in the slow cooker or oven until it’s hot and tender.