Slow-Cooker Puerto Rican Pernil With Pique Criollo

Name: Slow-Cooker Puerto Rican Pernil With Pique Criollo Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup distilled white vinegar; 1/2 cup distilled water; 2 tablespoons olive oil; 1 tablespoon fresh-squeezed lime juice; 2 habaneros, halved, seeds and stems removed; 2 jalapenos, halved lengthwise; 2 serrano peppers, halved lengthwise; 1/4 cup finely diced, fresh pineapple; 5 cloves garlic, peeled and halved; 1/4 teaspoon black peppercorns; 1/4 teaspoon dried oregano; 1 bay leaf; 1/2 teaspoon kosher salt; &nbsp; 8 cloves garlic, smashed; 1/4 cup fresh oregano leaves; 1 1/2 tablespoons kosher salt; 1 tablespoon freshly cracked pepper; 3 tablespoons vegetable oil; 4 tablespoons distilled white vinegar, divided use; 1 (5- to- 6-pound) bone-in pork shoulder, preferable with fat left on; 1 cup water

Servings: persons

1 cup distilled white vinegar
1/2 cup distilled water
2 tablespoons olive oil
1 tablespoon fresh-squeezed lime juice
2 habaneros, halved, seeds and stems removed
2 jalapenos, halved lengthwise
2 serrano peppers, halved lengthwise
1/4 cup finely diced, fresh pineapple
5 cloves garlic, peeled and halved
1/4 teaspoon black peppercorns
1/4 teaspoon dried oregano
1 bay leaf
1/2 teaspoon kosher salt
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8 cloves garlic, smashed
1/4 cup fresh oregano leaves
1 1/2 tablespoons kosher salt
1 tablespoon freshly cracked pepper
3 tablespoons vegetable oil
4 tablespoons distilled white vinegar, divided use
1 (5- to- 6-pound) bone-in pork shoulder, preferable with fat left on
1 cup water

1
["Combine all ingredients for hot sauce in a large, 32-ounce Mason jar. Seal tightly with lid and place in a cool, dark place to macerate for 2- to-3 days.", "To make the rub, bash together garlic, oregano and salt using a mortar and pestle. Add vegetable oil and 2 tablespoons vinegar and thoroughly combine.", "Mark pork in a crosshatch pattern 1/4"" into the meat, using a sharp knife. Rub all over with prepared paste. Place meat on a large platter. Cover and transfer to the refrigerator to marinate overnight.", "Remove meat from the refrigerator and transfer to the bowl of a slow cooker, placing it fat-side up. Add water and remaining 2 tablespoons vinegar. Cover and cook on low for 18 hours, turning once.", "When meat is nicely browned and fall-apart tender, transfer to a cutting board to rest for 20 minutes. Cut or pull apart pork in hunks and serve immediately with prepared hot sauce."]

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 cup distilled white vinegar, 1/2 cup distilled water, 2 tablespoons olive oil, 1 tablespoon fresh-squeezed lime juice, and more.

Yes, Slow-Cooker Puerto Rican Pernil With Pique Criollo Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow-Cooker Puerto Rican Pernil With Pique Criollo Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions