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Crockpot Pernil

Crockpot Pernil (Puerto Rican–Style)

This crockpot pernil delivers the classic garlicky, citrusy flavor of traditional Puerto Rican pernil without using an oven. It is tender, flavorful, and beginner-friendly, making it ideal for family meals, gatherings, or meal prep.

This recipe uses a Puerto Rican–style sofrito as its flavor base. Refer to the Sofrito 101 guide for more information about sofrito and how to prepare it.

Ingredients

  • 3–4 lb boneless pork butt (pork shoulder)
  • 1 large onion, sliced
  • 8–10 cloves garlic, minced or crushed
  • 1½ teaspoons salt
  • 1 teaspoon black pepper
  • 1½ teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon adobo seasoning (optional)
  • 2 tablespoons olive oil
  • ¾ cup orange juice
  • ¼ cup lime juice
  • 2 tablespoons white vinegar
  • 2 bay leaves
  • ¼ cup prepared Puerto Rican–style sofrito

Instructions

  1. Place the sliced onion in the bottom of the crockpot.
  2. In a small bowl, combine the garlic, salt, black pepper, oregano, cumin, adobo (if using), olive oil, and sofrito. Stir to form a loose paste.
  3. Rub the seasoning mixture all over the pork, coating all sides.
  4. Place the pork on top of the onions.
  5. Pour the orange juice, lime juice, and white vinegar around the pork (not directly on top).
  6. Add the bay leaves.
  7. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours.
  8. The pork is done when it easily shreds with a fork.
  9. Remove the pork, shred it, then return it to the cooking juices for 10–15 minutes before serving.

Optional: Crispy Pernil Edges

For crispy edges, spread the shredded pork on a baking sheet and broil for 3–5 minutes, watching closely. Spoon some of the crockpot juices over the pork before serving.

Serving Suggestions

  • Arroz con gandules or yellow rice
  • Habichuelas guisadas (stewed beans)
  • Tostones or maduros
  • Simple green salad with oil and vinegar
  • Avocado slices and lime wedges

Storage & Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze shredded pernil with some of the cooking juices for up to 3 months. Reheat gently with a splash of broth or reserved juices.

Kitchen Confidence Tip

This recipe is forgiving. Exact measurements are not critical, and slow cooking does the hard work. If it smells amazing while it cooks, you’re doing it right.