Slow Cooker Spanish Pork… Pernil P-lo Style. 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.
Get a bowl to mix sofrito. Traditionally pernil or Puerto Rican pork shoulder is slow cooked in the oven. It comes out perfectly succulent and if you get a shoulder with the skin on you get the bonus of crispy pork skin. You can have Slow Cooker Spanish Pork… Pernil P-lo Style using 10 ingredients and 8 steps. Here is how you cook it.
Ingredients of Slow Cooker Spanish Pork… Pernil P-lo Style
- It’s 1 of Pork tenderloin or pork roast with bone in.
- Prepare 1/4 cup of vinegar.
- Prepare 1/2 of chopped onion.
- It’s 1/2 of red and green pepper.
- It’s of Cilantro cut up.
- You need 1 cup of sofrito.
- It’s 2 of Sazon packets with coriander and Annatto.
- It’s 4 tablespoons of minced garlic.
- You need of Water.
- You need 1 of lime chopped in half.
The oven roasting method is my favorite. Freeze leftovers in a plastic freezer storage bag. See recipes for Slow Cooker Spanish Pork. Pernil is the Spanish word for pork shoulder.
Slow Cooker Spanish Pork… Pernil P-lo Style instructions
- Put crock pot on high and place pork in.
- Get a bowl to mix sofrito peppers vinegar minced garlic cilantro Sazon packets and chopped onion.
- Pour on top of seasoned pork (I season with salt garlic powder adobo and a complete seasoning).
- Add water to mixing bowl and pour covering pork with about inch left uncovered. Squeeze lime juice in and drop one half chopped lime in.
- Cover for 3 hours than I flip.
- Let go for two more removing pork and lime. Once pork removed tear apart gently with fork and knife going same way meat cut (if it's not tearing with little effort than let cook longer). Want it tougher than a shred will tender to a shred after this point.
- Place back in crock pot for another hour to two covered.
- Once pork is tender to cut with fork it's done.
In America, especially the northeast pernil is traditionally roasted in the oven. But lately, I've seen people go as far as to grill it. I mean, hey, go for it. But on the islands, they typically take a whole pork and roast it over an open fire. The flavors of pernil are very simple, the less the better.