Tender meat and spices simmer in the slow cooker to create a delicious Puerto Rican pork roast that sits perfectly on top of rice or bread.
This pernil recipe (Puerto Rican pork roast) is made of pork roast, spices, lime and garlic. Throw it into the slow cooker in the morning and it's ready by dinner!
For this recipe you will need:
- boneless pork sirloin roast
- orange juice
- fresh lime
In a pan over medium heat, heat a tablespoon of oil and sear the pork roast for about 3 minutes per side. Once browned, transfer the roast to the slow cooker.
In a blender, combine orange juice, lime juice, garlic, cumin, salt, and oregano. Blend until smooth, creating a flavorful mixture. Pour this mixture over the pork in the slow cooker.
Allow the pork to marinate in the orange juice mixture for approximately 10 minutes. Flip the pork and marinate for an additional 10 minutes. Set the slow cooker to low and cook for 6-8 hours.
After cooking, remove the pork from the slow cooker and shred the meat.
Drain all the liquid from the slow cooker, reserving one cup. Return the shredded pork to the slow cooker, pour the reserved liquid over the meat, and stir until well blended. This step ensures the meat remains moist and flavorful.
This recipe is naturally gluten free so no substitutions are needed for this recipe.
You will need a slow cooker to make this recipe.
You can store leftovers in the refrigerator for several days or freeze for up to one month for later use. Thaw then reheat.
There are several great side dishes you can serve with this recipe:
- White rice
- Pigeon peas (gandules) cooked with sautéed onions and garlic
- Tostones (fried green plantains)
- Sofrito sauce (blend of tomatoes, onions, peppers, and cilantro)
The best cut for Puerto Rican Pork Roast is pork shoulder or pork butt. These cuts are well-marbled, resulting in tender and flavorful meat after slow cooking.
Absolutely! Marinating the pork overnight allows the flavors to penetrate the meat more deeply, resulting in a richer and more robust taste.
While fresh orange juice is ideal, you can use store-bought orange juice if fresh is unavailable. Ensure it is 100% pure juice without added sugars for the best flavor.
While it's possible, slow cooking on low for a longer time yields more tender and flavorful results. Cooking on high may result in a less tender roast.
Searing the pork before slow cooking enhances the flavor by creating a crust on the meat. It's an optional step, but highly recommended for a richer taste.
Slow cooking on low for the recommended time is key to achieving fork-tender pork. Checking the roast periodically and allowing it to cook until easily shredded with a fork ensures optimal tenderness.
Absolutely! The cooking juices are flavorful and can be reduced on the stovetop to create a delicious sauce for drizzling over the pork when serving.
Sometimes you have more meat than you can use. Here's a way to use up some of this extra meat:
- Pork fried rice: Transform your leftover pork into a delicious Puerto Rican-inspired fried rice. Sauté the shredded pork with vegetables, rice, and soy sauce for a quick and tasty meal.
- Pork nachos: Layer tortilla chips with shredded pork, melted cheese, black beans, jalapeños, and sour cream. Bake until the cheese is bubbly and serve with fresh salsa for a crowd-pleasing snack or meal.
- Puerto Rican Pork Quesadillas: Create mouthwatering quesadillas by layering shredded pork between tortillas with melted cheese. Serve with salsa, guacamole, and sour cream.
- Puerto Rican Pork Tacos: Warm corn or flour tortillas and fill them with shredded pork, fresh salsa, diced onions, and a squeeze of lime juice. Top with cilantro and a drizzle of your favorite hot sauce.
- Pork and Rice Stuffed Peppers: Mix shredded pork with cooked rice and stuff bell peppers. Bake until the peppers are tender, and the filling is heated through. Top with melted cheese.
Puerto Rican Pork Roast
- slow cooker
- 1 3 pound boneless pork sirloin roast
- 1 tablespoon oil
- 1 cup orange juice
- 4 limes juiced
- 4 cloves garlic crushed
- 1 tablespoon ground cumin
- 1 ½ teaspoon salt
- 1 teaspoon dried oregano
- In a pan on medium heat, pour the tablespoon of oil into the pan and then brown the pork roast, about 3 minutes per side. Transfer the roast to the slow cooker.
- in a blender, blend the orange juice, lime juice, garlic, cumin, salt and oregano until smooth. Pour the mixture over the pork.
- Allow the pork to marinate in the orange juice mixture for approximately 10 minutes, then flip the pork and allow to marinate for 10 minutes more.
- Turn the slow cooker to low and cook for 6-8 hours.
- Remove the pork from the slow cooker and shred the meat.
- Drain all liquid from the slow cooker, reserving one cup. Return the shredded pork to the slow cooker, pour the reserved liquid over the meat and stir until blended well. Serve over rice.