First lets start by washing our pork shoulder with water
We then rinse it down with vinegar. Then with water again .
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.
After we are done making slits into the pork shoulder. We will make the marinade.
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
Add the oregano
Add the salt
Stir it in well
The paste is done ,lets add the sofrito
The package of seasoning with color.
Stir all the ingredients well. It is now ready to be added to the pork shoulder.
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??
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.
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.
Oh yeah one more thing, please take all the air out of the bag.
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??
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??
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.
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.
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??
My pernil has been in my slow cooker for about 7 hours .Look at all the juice. Yum
Just look at that, will you just look at that. Fork tender and I didn't sweat a bit yesss????
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.??
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.
Go get some vinegar ,any vinegar.
Put some in a bowl.
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.
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?
Look how fork tender it is. Wow.
Remember the pork juice leftover in the slow cooker?. Add about 3/4 cup back Into the pork. This will make it flavorful.
Just look at how succulent that looks . Enjoy from my humble home to yours???
|Serving Size: 1 Serving (5g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 5 (56%)|
|Amt Per Serving||% DV|
|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
Calories per serving: 9