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Pernil (pork shoulder) in the slow cooker

1 small pork shoulder

5-6 garlic cloves

1 tbs of sofrito

1/2 cup of olive oil

1 pack of Sazon with achiote

1/2 lemon juice

1 tbs of Adobo

1 tbs of pepper

Mix well and marinade pork shoulder and keep refrigerated for 24 hours.

Put the pork shoulder in slow cooker with 1 cup of water or pork stock.

Cook on high for 4-5 hours or until you see meat falling off the bone.

Serve with rice and beans or in this case I made mofongo (recipe on this page)