Slow-Cooker Puerto Rican Pernil With Pique Criollo Recipe Recipe

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
&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

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.

No additional tips available.

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

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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.

Slow-Cooker Puerto Rican Pernil With Pique Criollo Recipe

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