For a richer flavor, sear the pork loin in a hot skillet before placing it in the slow cooker. This adds a beautiful crust and enhances the overall taste. Adjust the amount of ancho chile pepper to your preferred level of spice. Leftover pernil is fantastic in sandwiches, tacos, or as a topping for rice and beans.
Slow Cooker Pernil Pork
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PREP TIME20 mins
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COOK TIME6 hrs
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TOTAL TIME6 hrs 20 mins
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SERVING6 People
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VIEWS693
Experience the vibrant flavors of Puerto Rico with this incredibly tender and flavorful pernil, slow-cooked to perfection. A simple yet stunning way to enjoy a taste of the Caribbean.
Ingridients
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Nutrition
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Carbohydrate6 g
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Cholesterol108 mg
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Fiber1 g
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Protein38 g
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Saturated Fat7 g
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Sodium844 mg
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Sugar1 g
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Fat21 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare the Pernil Marinade: In a blender or food processor, combine the garlic, onion, oregano, cumin, ancho chile pepper, salt, and black pepper. Pulse until coarsely chopped. Add the white wine vinegar and olive oil, and continue to blend until a smooth, thick paste forms. Add more olive oil if needed to achieve the desired consistency. (5 minutes)
02 Step
Recipe View 2 mins Marinate the Pork: Generously coat the entire pork loin roast with the prepared marinade, ensuring every surface is covered. (2 minutes)
03 Step
Recipe View 7 hrs Slow Cook the Pork: Place the marinated pork loin into a slow cooker. Cook on Low for 6 to 8 hours, or until the pork is incredibly tender and easily shreds with a fork. (6-8 hours)
04 Step
Recipe View 10 mins Serve: Once the pork is cooked, remove it from the slow cooker and let it rest for 10 minutes before shredding or cutting into chunks. Serve hot, garnished with fresh lime wedges.
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Amira Ankunding
Apr 2, 2024This recipe is a game-changer! The pork was so tender and juicy, and the flavors were incredible. My family loved it!
Alisa Barton
Oct 5, 2023The marinade is the key to this recipe. Don't skimp on the spices!
Ima Ferry
Nov 13, 2022I was a little hesitant to try a slow cooker pernil, but I'm so glad I did. It was so easy to make and tasted just like the pernil my grandmother used to make.