What is pernil? Well lets just say it is a heavily seasoned pork butt that falls off the bones .. So tasty & succulent. Serve alongside, arroz w/ gandules, potato salad and call it a day. Enjoy
Step 1
First lets start by washing our pork shoulder with water
Step 2
We then rinse it down with vinegar. Then with water again .
Step 3
We will now proceed in stabbing this bad boy and making deep slits 1/2" long wide into it. We need to season the inside not just the outside.
Step 4
After we are done making slits into the pork shoulder. We will make the marinade.
Step 5
Take the cloves and put it Into a mortar and start pounding away. We want to get the cloves to the consistency of paste,like mine. If you don't have a mortar a fine grater is fine
Step 6
Add the oregano
Step 7
Add the salt
Step 8
Stir it in well
Step 9
The paste is done ,lets add the sofrito
Step 10
The vinegar
Step 11
The oil
Step 12
The package of seasoning with color.
Step 13
The adobo.
Step 14
The accent
Step 15
Stir all the ingredients well. It is now ready to be added to the pork shoulder.
Step 16
We need to first make sure we get the seasoning inside. So start stuffing each hole. You need to use your hands for this so get ready it's gonna get messy??
Step 17
When we are all done stuffing this pernil. I want you to rub it all over, just make believe your massaging someone.??Only for a minute or two.
Step 18
Now it's time to be put in the fridge overnight so the flavors can marry. Make sure to add all the leftover marinade Inside as well. The longer you marinate the better the flavor.
Step 19
Oh yeah one more thing, please take all the air out of the bag.
Step 20
It is morning time & I will cook my pernil inside my slow cooker, hey I'm a busy mama. I want to just set it and forget it. I got things to do, errands to run, places to go. Well you get the picture??
Step 21
Put the pork shoulder in and set the slow cooker to low. He needs to cook, when he is done cooking he will be falling apart. I can't wait, & to think I didn't need to turn on my oven. Oh yeahhh??
Step 22
We will cook the pernil on low for 8hours depending how big the pork shoulder is. Mine is about 5lbs so he will take less time. You can also put him in the SC overnite. When you get up he'll be done.
Step 23
If you don't have a SC take the pernil out of the fridge and let it sit at room temp for an 1-2hrs. Set your oven to 250 deg. Put your pork in a baking dish, covered .Bake the pork, skin side up.
Step 24
After 6-7 hrs of cooking check the pernil to see if it is fork tender. If it is, uncover the pernil, remove the broth and set it aside dont discard it. Cook on 400 degrees until the fat is crunchy??
Step 25
My pernil has been in my slow cooker for about 7 hours .Look at all the juice. Yum
Step 26
Just look at that, will you just look at that. Fork tender and I didn't sweat a bit yesss????
Step 27
You see this right here, do not, i repeat,DO NOT discard??. We will need it for later. Some for the rice and some to drizzle over my cut up pernil.??
Step 28
Now to the next step. Carefully you hear, I said carefully remove the pork from the slow cooker and place it on an oven proof plate we are popping him in an oven to get the skin crunchy.
Step 29
Go get some vinegar ,any vinegar.
Step 30
Put some in a bowl.
Step 31
Take your brush and baste the top of the pernil. You might want to detach the skin from the roast so it can cook faster. Before putting it in the 400 deg. oven, cover the sides of the pork with foil.
Step 32
Leave the pork shoulder in there for about 35-40 minutes. When done take a step back and pat yourself in the back, you have now made a spanish pernil, dianas way. oh yeah,Will you look at that crust?
Step 33
Step 34
Look how fork tender it is. Wow.
Step 35
Remember the pork juice leftover in the slow cooker?. Add about 3/4 cup back Into the pork. This will make it flavorful.
Step 36
Just look at how succulent that looks . Enjoy from my humble home to yours???
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 9 | ||
Calories from Fat: 5 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 162.2mg | 6 % | |
Potassium 15.2mg | 0 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.6g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9
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