Ella Walter
Pernil, a Puerto Rican pork roast, is a juicy and flavorful dish that is perfect for holidays and special occasions. Slow-cooking this dish in a crock pot is an ideal method to make the meat tender and tasty. The pork is marinated overnight in a delicious mixture of garlic, salt, oregano, pepper, olive oil, lime juice, vinegar, and citrus juices. The next day, the pork is cooked in the crock pot for 8-10 hours. The meat can then be cut into chunks or shredded using two forks. The dish is best served with rice and the juices.
Characteristics and Values Table for Cooking Pernil in a Crock Pot
| Characteristics | Values |
|---|---|
| Marinade | Garlic, salt, oregano, pepper, olive oil, lime juice, vinegar, onion, chile pepper, citrus juice |
| Marinade Time | Overnight or 4-24 hours |
| Cooking Time | 6-14 hours |
| Cooking Temperature | Low |
| Meat Type | Pork shoulder, pork butt, pork loin |
| Meat Weight | 4-10 lbs |
| Crock Pot Size | Large enough to have about 1 inch of space around the pork |
| Skin | Removed and cooked separately in the oven |
| Serving Suggestions | Rice, beans, potato salad, tostones (fried plantains), cabbage slaw, avocado, tortillas, Cuban sandwiches, Cuban Sandwich Quesadillas |
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What You'll Learn
Marinating the pork
To begin the marination process, cut slits into the pork roast on all sides. This technique will help the marinade penetrate the meat more effectively. Next, prepare the marinade itself. In a mortar and pestle, combine garlic, salt, oregano, and pepper, grinding them together to form a paste. Add the remaining ingredients, which may include olive oil, lime juice, vinegar, onion, chile pepper, and citrus juice, and mix until well combined. Alternatively, you can use a blender or food processor for this step.
Once the marinade is ready, it's time to apply it to the pork. Rub the marinade generously over the entire roast, making sure to work it into the slits you created earlier. This ensures that the flavors permeate the meat deeply. After the pork is thoroughly coated, cover it and place it in the refrigerator. Depending on your preference, you can marinate the pork for 4 to 24 hours. The longer the marination time, the more intense the flavors will be.
Once the marination process is complete, simply add your roast to the crockpot, fat side up, and you'll be ready to begin slow cooking your Pernil to juicy, tender perfection.
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Cooking time and temperature
The cooking time for pernil in a crock pot varies depending on the weight of the meat, the cut, and whether it is boneless or not. For example, a boneless pork shoulder blade roast weighing a little over one pound can be cooked on high for 4-5 hours or on low for 7-8 hours. However, a larger cut of meat, such as a 10-pound shoulder, may require a longer cooking time of around 14 hours.
It's worth noting that you can't really overcook pork shoulder, as it's a tough cut of meat. This makes it an ideal candidate for slow cooking, which is a great method for making less expensive portions of meat more tender and tasty.
Some recipes recommend cooking pernil on low for 8-10 hours, while others suggest 6 to 8 hours on low until the pork is fork-tender. If you're in a hurry, you can cook it on high for 4 to 5 hours.
After slow cooking, you can shred the meat using two forks and then return it to the crock pot with about 1 cup of the cooking liquid, adjusting the seasoning and letting it cook for another 15 to 30 minutes.
If you want to crisp up the skin, you can remove it before slow cooking the pernil and roast it separately in the oven at 300-325 degrees Fahrenheit for 1-2 hours or until crispy.
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Shredding the pork
Once the pork is done cooking, take it out of the crockpot and shred the meat using two forks. You can also cut the pork into chunks if you prefer. Place the shredded pork back into the crockpot and add about 1 cup of the leftover cooking liquid. Adjust the seasoning with salt, pepper, and cumin according to your taste. Let the pork cook for another 15-30 minutes.
You can also broil the shredded pork in the oven until the fat gets crispy. This step is optional but will add a nice texture to the dish.
The leftover cooking liquid can be strained to remove the fat, or it can be served as is. This liquid can be used as a sauce to dip the meat in or poured directly over the shredded pork before serving.
The shredded pork can be served as a main dish with a side of lettuce or your favorite greens. It can also be used as a filling for tacos, tortillas, or sandwiches.
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Adding liquid to the crock pot
When cooking pernil in a crock pot, it is important to add liquid to the pot to ensure the meat remains moist and tender. The amount of liquid added will depend on the cut of pork used. For example, if using pork loin, which is a leaner cut, you will need to add more liquid to the crock pot as this cut releases less liquid during cooking. A good rule of thumb is to add about 1/2 cup of broth for a pork loin pernil.
For a juicier pernil, you can also add some olive oil to the marinade. Additionally, citrus juices such as lime juice are a great way to add flavour and moisture to the meat. You can also add some vinegar to the crock pot, which will help to tenderize the meat and add a tangy flavour. If you're looking for a kick of spice, you can add some chile pepper to your marinade as well.
Another option for adding liquid to the crock pot is to use chicken broth. This will add a savoury flavour to the pernil and ensure the meat stays moist. If you're short on time, you can simply season the pork with salt and pepper and add about a cup of broth to the crock pot. However, for a more flavourful pernil, it is recommended to marinate the pork overnight in a mixture of garlic, citrus juices, and spices before adding it to the crock pot.
After cooking, be sure to reserve some of the cooking liquid, broth, or juices from the crock pot. This can be added back to the shredded pork to enhance the flavour and moisture of the dish. You can also use these juices to dip the meat in when serving, creating a juicy and tasty experience with every bite.
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Storing and reheating leftovers
Storing Leftovers:
Firstly, it's important to note that pernil leftovers should be stored in an airtight container in the refrigerator. They will stay fresh for 3-5 days. If you wish to keep them longer, you can freeze them for up to 3 months. It is recommended to portion the leftovers into individual servings and vacuum seal them before freezing. This method helps retain moisture and saves space in your freezer.
Reheating in an Oven:
When reheating pernil, the oven is an excellent option as it helps retain moisture and keeps the skin crispy. Preheat your oven to 225°Fahrenheit. Place the leftover pernil in a glass or ceramic baking dish, adding a splash of barbecue sauce, broth, apple juice, or other liquids to prevent drying out. Cover the dish tightly with foil and place it in the oven for about 30 minutes or until the internal temperature reaches 165°Fahrenheit.
Reheating in a Microwave:
The microwave is a quick and convenient option for reheating pernil. Place the leftovers in a microwave-safe dish and add a splash of liquid such as barbecue sauce, broth, or juice. Cover the dish tightly and microwave on high for about 2 minutes, stirring occasionally, until the internal temperature reaches 165°Fahrenheit.
Reheating Sous Vide:
For those with sous vide equipment, this method is excellent for retaining moisture and flavor. Place the vacuum-sealed bag of leftovers in the water bath, ensuring the water temperature is set to 165°Fahrenheit. Reheat for 45 minutes per inch of bag thickness. This method ensures even heating and juicy results.
Other Tips:
If you're reheating a small portion of pernil for a sandwich or omelet, a toaster oven is a great option. Follow the same instructions as the regular oven method but adjust the cooking time accordingly. Additionally, if you wish to freeze your leftovers, it's important to label the bags with the date, weight, and contents to avoid any confusion later on.
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