crockpot pernil (pork shoulder)

Name: Crockpot Pernil (Pork shoulder)
Prep time: 10 min
Cook time: 8 h
Ingredients: 6 pound(s) pernil (pork shoulder) (more or less); 2 clove(s) garlic, pasted -or-; 1 teaspoon(s) garlic powder; 2 package(s) sazon (i use the one with achiote for color); 1/4 cup(s) adobo powder (more or less, to taste); 1 medium onion, chopped

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Recipe by

Kathleen Penfold

@madscientist615

Richmond Hill, NY

Perfect for a lazy or crazy day.

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yield serving(s)

prep time 10 Min

cook time 8 Hr

Ingredients For crockpot pernil (pork shoulder)

6 lb

pernil (pork shoulder) (more or less)
2 clove

garlic, pasted -or-
1 tsp

garlic powder
2 pkg

sazon (i use the one with achiote for color)
1/4 c

adobo powder (more or less, to taste)
1 md

onion, chopped

How To Make crockpot pernil (pork shoulder)

1
Taking a small sharp knife, poke holes all over the pernil, particularly around any skin.

2
Mix the garlic, sazon and adobo together. Spread all over the pernil and rub in well.
3
Wrap the pernil in plastic or put in a sturdy bag. Refrigerate overnight.
4
Dump pernil and onion in crockpot. Cook on low for about 8 hours.
5
After cooking, if pernil has bones, pick them out along with the skin which should peel right away. Discard.
6
Pernil should shred on its own and create lots of juices. Serve with rice.
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