Crockpot Pernil (Pork shoulder)
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- 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 medium
- onion, chopped
1Taking a small sharp knife, poke holes all over the pernil, particularly around any skin.
2Mix the garlic, sazon and adobo together. Spread all over the pernil and rub in well.
3Wrap the pernil in plastic or put in a sturdy bag. Refrigerate overnight.
4Dump pernil and onion in crockpot. Cook on low for about 8 hours.
5After cooking, if pernil has bones, pick them out along with the skin which should peel right away. Discard.
6Pernil should shred on its own and create lots of juices. Serve with rice.