Sluggish-Cooker Puerto Rican Pernil With Pique Criollo Recipe

recipe image

Assertively seasoned with garlic, oregano, pepper, and sufficient salt to compose a crust, pernil—a Puerto Rican mainstay—lingers in the sluggish cooker for 18 hours till browned and fork-soft. It be served with vinegar-primarily based pique criollo, a hot sauce made with peppers, garlic, pineapple and herbs.

Why this recipe works:

  • A tropics-like, vinegar-primarily based hot sauce employs peppers, garlic, oregano and pineapple to brighten up meat.
  • A salty, garlicky oregano rub is massaged into the pork shoulder, which has been marked with a repulsive-hatch pattern. Then, it be marinated in a single day sooner than the cooking begins.
  • A truly very long time in the sluggish cooker—18 hours—yields a crusty interior and extremely-soft meat.

Indicate: After the utilization of the pique criollo, it retains in the fridge for roughly 2 weeks. Exhaust it to brighten up diversified meats besides to beans and rice.

For the Hot Sauce (Pique Criollo):

  • 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 jalapeños, halved lengthwise

  • 2 serrano peppers, halved lengthwise

  • 1/4 cup finely diced, fresh pineapple

  • 5 cloves garlic, peeled and halved

  • 1/4 teaspoon sad peppercorns

  • 1/4 teaspoon dried oregano

  • 1 bay leaf

  • 1/2 teaspoon kosher salt

For the Pork (Pernil):

  • 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 consume

  • 1 (5- to- 6-pound) bone-in pork shoulder, preferable with fat left on

  • 1 cup water

  1. Combine all elements for warmth sauce in a ideal, 32-ounce Mason jar. Seal tightly with lid and enlighten in a cold, darkish enlighten to macerate for 2- to-3 days.

  2. To acquire the rub, bash collectively garlic, oregano and salt the utilization of a mortar and pestle. Add vegetable oil and a pair of tablespoons vinegar and completely mix.

  3. Heed pork in a crosshatch pattern 1/4″ into the meat, the utilization of a appealing knife. Rub all over with ready paste. Space meat on a ideal platter. Duvet and switch to the fridge to marinate in a single day.

  4. Purchase meat from the fridge and switch to the bowl of a sluggish cooker, placing it fat-facet up. Add water and last 2 tablespoons vinegar. Duvet and cook dinner on low for 18 hours, turning as soon as.

  5. When meat is nicely browned and fall-apart soft, switch to a cutting board to rest for 20 minutes. Slash attend or pull apart pork in hunks and encourage straight with ready hot sauce.

Special Instruments

Quart-sized mason-jar, mortar and pestle, sluggish cooker

This Recipe Appears In

  • Sluggish Cooker Puerto Rican Pernil With Pique Criollo
Weight loss program Info (per serving)
442 Energy
33g Corpulent
4g Carbs
30g Protein

Indicate Beefy Weight loss program Heed
Camouflage Beefy Weight loss program Heed


Weight loss program Info
Servings: 10
to 12
Amount per serving
Energy 442
% Day-to-day Price*
33g 42%
Saturated Corpulent 11g fifty three%
115mg 38%
614mg 27%
4g 1%
Dietary Fiber 1g 3%
Total Sugars 1g
Vitamin C 13mg 63%
Calcium 52mg 4%
Iron 2mg 12%
Potassium 485mg 10%
*The % Day-to-day Price (DV) tells you the intention great a nutrient in a meals serving contributes to a day to day diet. 2,000 calories a day is oldschool for fashioned diet recommendation.

(Weight loss program knowledge is calculated the utilization of an ingredient database and would possibly perchance well perchance also be belief to be an estimate.)

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