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    Home » Recipes » Christmas » Slow Cooker Pernil (Roasted Pork Shoulder)

    Slow Cooker Pernil (Roasted Pork Shoulder)

    Last Updated: Jan 5, 2022

    Jump to Recipe Print Recipe
    Close up of the carved pork with a craving fork in one slice.
    Shredded pernil with crispy skin served on a blue plate.
    Close up of the pork being shredded with a fork.

    This post may contain affiliate links. Please see our affiliate notice for details. 

    Easy to make, this pernil is slow cooked in a crockpot before roasting for the most tender, tasty and effortless roasted pork.

    Close up of the carved pork with a craving fork in one slice.

    Growing up, we always had pernil on Christmas Eve. Back in my country, we would roast an entire pork on an open fire. The entire process of killing the animal, cleaning, seasoning and cooking it took days. That is the reason it was usually a dish reserved for special occasions.

    Now, roasting pork has become so easy that I do not wait for special occasions to come around so that we can have it. Yes, I still cook pernil asado for Christmas Eve. However, when we feel like eating carnitas, I don't have to think twice to make a delicious roast pork.

    Perfectly seasoned and entirely delicious, this crispy roasted pork shoulder is perfect to eat with everything: rice, potatoes, tostones, on a sandwich and tortillas for awesome tacos. 

    Try this delicious pernil recipe to enjoy with your friends and family this holiday season!

    What is Pernil?

    Pernil is a bone-in and skin out roasted pork shoulder. It is often enjoyed during the holidays amongst many Latin American cultures such as Dominicans, Puerto Ricans, or Ecuadorians. It is a main dish that can be served with rice, beans, and salad and sometimes acts as a substitute for turkey during Thanksgiving or Christmas dinner. 

    Though often confused with pulled pork, pernil comes from the lower half of the pork shoulder, while pulled pork usually comes from pork butt. However, pernil can be used for pulled pork if so preferred. 

    The ingredients for the recipe on a kitchen work top.

    Ingredients

    • Pork Shoulder - Make sure your pork shoulder is bone-in and skin on. The bone will keep it juicy and flavorful and the skin will crisp up wonderfully.
    • Cilantro - adds delicious herb flavor to the pork.
    • Garlic - You can use garlic cloves or pre-packaged garlic in a jar, I prefer using fresh garlic cloves. You can also mash some garlic cloves with a tiny bit of olive oil using a pilón.
    • Seasonings - I use dried oregano, dried cumin, salt and ground black pepper. 
    • Lime Juice - This ingredient is great as it helps balance out the fat to acidity ratio. For some extra juices in your seasoning, you can also try an orange juice marinade. 
    • Apple Cider Vinegar - it also helps balance out the fat to acidity ratio and adds great flavor.

    How To Cook Pernil In The Slow Cooker

    How to Season Pernil

    • In a food processor, pulse together cilantro, garlic, oregano, cumin, salt, pepper, vinegar and lime juice. (Images 1 and 2 below)
      • For another choice of seasoning, you can also use adobo or try my homemade latin sofrito recipe. 
    • Using a pointy knife, poke holes into the pork shoulder. (Image 3 below)
    • Rub the seasoning mixture all over the meat pushing some of the seasoning into the small holes. (Image 4 below)
    • Cover and place in the refrigerator. Let marinate overnight. (Image 5 below)
    four images of process preparing the seasoning and marinating the pork

    How long do I marinate a pernil?

    • I recommend marinating your pernil for at least 2-3 hours, preferably overnight. I feel the meat tastes better when it has marinated for a long time.
    Four images of process cooking the post in the slow cooker and then roasting it.

    How long does pernil have to be cooked?

    • The next day, place the pork shoulder on the slow cooker and cover with water. Add enough water to cover at least ¾ of the meat inside the slow cooker. Cook on low for about 8 hours. (Image 6 above)
    • Once the meat is tender, carefully transfer it to a roasting pan. (Image 7 above)
    • Roast in the oven at 450 degrees until brown and crispy, about 1 hour. Take out of the oven and let rest for 15 minutes. Shred the meat using two forks. (Image 8 above)
    Close up of the pork being shredded with a fork.

    Frequently Asked Questions

    Do I need to wash my pernil before cooking?

    Yes! But other than just simply rinsing it with water, try soaking it in a mixture of water, white vinegar, and lemon juice. That way, the pernil is thoroughly cleaned out of any bacteria as the lemon juice removes any unwanted taste or smell, while the white vinegar acts as a bacteria killer and tenderizing agent.

    How do I get a crispy skin on my pernil?

    To achieve a perfect crispy skin on your pernil, focus on slow cooking the pork and then roasting. This will help you get those delicious crispy bits, while keeping the meat wonderfully juicy and loaded with flavor.

    What to serve with pernil

    I eat roast pork with almost anything: rice, bread, tostones and on tortillas to make tasty tacos. And you, my friend, can have it anyway you'd like. Here are a few recipe options to serve your pernil: 

    Arroz con Guandules (Pigeon Peas with Rice)
    Pork Tacos
    Tostones
    Moro de Habichuelas (Dominican Rice with Beans)
    Maduros
    Macaroni Salad (Ensalada de Coditos)

    Crispy shredded pork on a plate with a tortilla and fresh herbs
    How do I store leftovers?

    If you have any leftovers, they will keep well in the fridge for up to 4 days. Either place it in an airtight container or wrap it tightly with foil or plastic wrap.

    You can serve the pork cold or reheat it. When you reheat it, you want to be careful not to dry the meat out. Reheat it in an oven-safe dish and pour about ⅛ cup of liquid, either water or broth, into the bottom. Cover with foil and reheat at 300F until warmed through.

    Can you freeze pernil?

    Absolutely! You can freeze a pernil for up to 3-6 months, however, it’s best to leave out the chicharron, or the more crispy portion of the pernil as that may not hold after the first day.

    What to make with pernil leftovers

    You can enjoy anything with leftover pernil. A sandwich, alongside some cassava bread, or tostones. It’s all up to what your heart desires. My Dominican Pulled Pork Sandwich and Cuban Sliders are my family’s favorites!

    Shredded pernil with crispy skin served on a blue plate.

    Recipe Tips and Notes:

    • Use a pork shoulder that has it's bone-in and the skin on. The bone will keep it juicy and flavorful and the skin will crisp up wonderfully.
    • Marinate the pernil for at least 2 hours, preferably overnight if you can.
    • To roast the pork, be sure that your oven is preheated. This will help to get the skin crispy.

    More Easy Slow Cooker Recipes: 

    • Taco Chili Chicken
    • Slow Cooker Lentil Stew
    • Chicken Noodle Soup with Yuca
    • Slow Cooker Shredded Beef

    Looking for more recipes to make this Christmas? Try these out:

    • Pomegranate Holiday Sangria 
    • Pasteles en Hoja (Dominican Plantain Leaf Packets)
    • Easy Arroz con Gandules Recipe (Rice with Pigeon Peas)
    • Macaroni Salad (Ensalada de Coditos)
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    Roasted Pork Shoulder

    Prep Time10 mins
    Cook Time9 hrs
    Total Time9 hrs 10 mins
    Servings: 6 servings
    Calories: 355kcal
    Print Recipe
    Course: Main Course, Main Dish
    Cuisine: caribbean, Dominican, Latino
    Author: Vanessa
    4.7 from 20 votes
    Pork roast cut into slices on a white plate and a fork in one piece.
    Perfectly seasoned and entirely delicious, this crispy roast pork is perfect to eat with everything: rice, potatoes, tostones, on a sandwich and tortillas for awesome tacos.

    INGREDIENTS

    • 5 lbs pork shoulder, bone-in, skin-on
    • ½ cup cilantro, roughly chopped
    • 12 cloves of garlic
    • 1 teaspoon dried oregano
    • 1 teaspoon dried cumin
    • 1 teaspoon salt
    • 1 teaspoon ground pepper
    • 1 teaspoon apple cider vinegar
    • juice of 1 lime

    INSTRUCTIONS

    • In a food processor, pulse together cilantro, garlic, oregano, cumin, salt, pepper, vinegar and lime juice.
    • Using a pointy knife, poke holes into the pork shoulder. Rub the seasoning mixture all over the meat pushing some of the seasoning into the small holes. Cover and place in the refrigerator. Let marinate overnight.
    • The next day, place the pork shoulder on the slow cooker and cover with water. Add enough water to cover at least ¾ of the meat inside the slow cooker. Cook on low for about 8 hours.
    • Once the meat is tender, carefully transfer it to a roasting pan. Roast in the oven at 450 degrees until brown and crispy, about 1 hour. Take out of the oven and let rest for 15 minutes. Shred the meat using two forks.
    • Serve with a side of tostones, rice or tortillas.

    NOTES

    • Use a pork shoulder that has it's bone in and the skin on. The bone will keep it juicy and flavorful and the skin will crisp up wonderfully.
    • Marinate the pork for at least 2 hours, preferably overnight if you can.
    • To roast the pork, be sure that your oven is preheated, This will help to get the skin crispy.

    Nutrition

    Calories: 355kcal | Carbohydrates: 3g | Protein: 46g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 154mg | Sodium: 565mg | Potassium: 823mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 3mg

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    I’m a working mom, whose love for food led me to start this blog as a resource for other busy parents. I’m passionate about creating quick and easy versions of the recipes I grew up eating to share with busy parents who want to cook foods filled with Latin flavors that don’t take a ton of time to prepare.

    It is my mission to show you that you can make great flavorful dishes at home without spending the entire day in the kitchen.

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    Reader Interactions

    Comments

    1. Linda Ainsworth

      January 29, 2022 at 2:40 pm

      So sad that when you rent a room from someone these days, they typically don't like baking anything a long time, so thank God for slow cookers.

      Reply
    2. Alex

      November 13, 2021 at 6:28 pm

      Looks fantastic! Quick question. Instead of covering 3/4 of the meat with water, can that be substituted with chicken broth or orange juice, or a combo of both?

      Reply
      • Vanessa

        December 13, 2021 at 11:20 am

        I've never tried it this way, but you could. If you do try it, please let me know how it turns out.

        Reply
    3. Caryle

      May 12, 2020 at 11:10 pm

      5 stars
      Awesome recipe. Gonna use the same method tonight to cook my pork shoulder. When you marinated it with garlic, how much of the flavor did you taste from the marinade when you ate it?

      Reply
      • Vanessa

        July 01, 2020 at 11:28 am

        It has a slight taste of garlic but it's not overwhelming. Hope you like it. 🙂

        Reply
    4. Dianne keith

      April 25, 2020 at 12:38 pm

      Hi there I was wondering about cooking in the oven all day like you mentioned how long and at what temperature

      Reply
      • Vanessa

        April 26, 2020 at 2:36 pm

        Hi Dianne, you can follow my recipe for roasted Cuban pork shoulder for instructions on how to cook it in the oven. 🙂 Here's the link to that recipe: https://mydominicankitchen.com/cuban-style-roasted-pork-shoulder/

        Reply
    5. Dora L Stone

      September 03, 2018 at 12:32 am

      5 stars
      This would go great with a Cuban sandwich!!

      Reply
    6. Silvia Martinez

      August 23, 2018 at 2:20 am

      5 stars
      So easy to make and so flavorful

      Reply
    7. Ale

      August 22, 2018 at 2:03 pm

      5 stars
      I also love slow cooker, I'm madly in love with my instapot right now.

      Reply
    8. Katy

      March 05, 2015 at 12:21 am

      Wow that look incredible!

      Reply
      • Vanessa

        March 05, 2015 at 9:08 am

        @Katy, Thank you!

        Reply
        • Emily

          August 02, 2015 at 7:38 am

          Hi.. Can you make gravy with the slow cooker juices?
          Cooking this as I type... Smelling fantastic... Put it in slow cooker overnight, just about to put in the hot oven and thought it would be a shame to waste slow cooker juice..

        • Vanessa

          August 02, 2015 at 9:53 am

          Hi Emily. Yes! You can definitely make gravy with the juices on the slow cooker. I've never done it myself as I don't usually add gravy to my pork. But that is definitely a great idea. You can also pass the juices through a strainer and reserve it to use as stock for other soups or stews. Thank you for coming. Please let me know how the gravy turns out. ?

    9. Alicia

      March 02, 2015 at 7:59 pm

      5 stars
      aww I'm so glad I can give you useful tips and tricks! The pics look great and I'm sure it was sooo tasty. Looks delish!! ????

      Reply
    10. Erika

      March 02, 2015 at 1:18 pm

      Hi how much water to place on the slow cooker for the pork shoulder? Thanks!

      Reply
      • Vanessa

        March 02, 2015 at 1:46 pm

        Hello Erika, add enough water to cover at least 3/4 of the meat inside the slow cooker. Sorry if I wasn't specific. Thanks for reading!

        Reply
        • Erika

          March 02, 2015 at 3:32 pm

          Thanks will try this tomorrow!

        • Dan

          October 23, 2016 at 9:50 pm

          5 stars
          Amazing picnic pork!!!

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    hi im vanessa

    I grew up learning to cook traditional Dominican food, and I believe in the power of a good meal to bring a family together.

    As a busy mom, my goal is to show you that time or culinary skills don’t have to stand in the way of cooking delicious meals at home for your family.

    I’ll help you bring these craveable and comforting flavors into your busy life!

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