How to Cook Pernil(Roast Pork Butt)

by 💋❤️Diana ❤️💋

What is pernil? Well lets just say it is a heavily seasoned pork butt that falls off the bones .. So tasty & succulent. Serve alongside, arroz w/ gandules, potato salad and call it a day. Enjoy


  • 6-7lb pork shoulder-picnic cut is nice(pernil)
  • 5 cloves garlic
  • 1 Tablespoon Oregano powder(Dominican is best)
  • ½ Teaspoons Salt
  • 1 Tablespoon Sofrito
  • ¼ Cups Red wine vinegar
  • 1 Tablespoon Olive oil
  • 2 packs of sazon with color
  • 1 Tablespoon Adobo
  • 1 pack of sazon accent
  • Instructions

    Step 1

    First lets start by washing our pork shoulder with water

    Step 2

    We then rinse it down with vinegar. Then with water again .

    Step 3

    We will now proceed in stabbing this bad boy and making deep slits 1/2" long wide into it. We need to season the inside not just the outside😊😊

    Step 4

    After we are done making slits into the pork shoulder. We will make the marinade.

    Step 5

    Take the cloves and put it Into a mortar and start pounding away. We want to get the cloves to the consistency of paste,like mine. If you don't have a mortar a fine grater is fine

    Step 6

    Add the oregano

    Step 7

    Add the salt

    Step 8

    Stir it in well

    Step 9

    The paste is done ,lets add the sofrito

    Step 10

    The vinegar

    Step 11

    The oil

    Step 12

    The package of seasoning with color.

    Step 13

    The adobo.

    Step 14

    The accent

    Step 15

    Stir all the ingredients well. It is now ready to be added to the pork shoulder.

    Step 16

    We need to first make sure we get the seasoning inside. So start stuffing each hole. You need to use your hands for this so get ready it's gonna get messy☺☺

    Step 17

    When we are all done stuffing this pernil. I want you to rub it all over, just make believe your massaging someone.😜Only for a minute or two.

    Step 18

    Now it's time to be put in the fridge overnight so the flavors can marry. Make sure to add all the leftover marinade Inside as well. The longer you marinate the better the flavor.

    Step 19

    Oh yeah one more thing, please take all the air out of the bag.

    Step 20

    It is morning time & I will cook my pernil inside my slow cooker, hey I'm a busy mama. I want to just set it and forget it. I got things to do, errands to run, places to go. Well you get the picture😁

    Step 21

    Put the pork shoulder in and set the slow cooker to low. He needs to cook, when he is done cooking he will be falling apart. I can't wait, & to think I didn't need to turn on my oven. Oh yeahhh💃

    Step 22

    We will cook the pernil on low for 8hours depending how big the pork shoulder is. Mine is about 5lbs so he will take less time. You can also put him in the SC overnite. When you get up he'll be done.

    Step 23

    If you don't have a SC take the pernil out of the fridge and let it sit at room temp for an 1-2hrs. Set your oven to 250 deg. Put your pork in a baking dish, covered .Bake the pork, skin side up.

    Step 24

    After 6-7 hrs of cooking check the pernil to see if it is fork tender. If it is, uncover the pernil, remove the broth and set it aside dont discard it. Cook on 400 degrees until the fat is crunchy😊

    Step 25

    My pernil has been in my slow cooker for about 7 hours .Look at all the juice. Yum

    Step 26

    Just look at that, will you just look at that. Fork tender and I didn't sweat a bit yesss💃💃

    Step 27

    You see this right here, do not, i repeat,DO NOT discard🙏. We will need it for later. Some for the rice and some to drizzle over my cut up pernil.👌

    Step 28

    Now to the next step. Carefully you hear, I said carefully remove the pork from the slow cooker and place it on an oven proof plate we are popping him in an oven to get the skin crunchy.

    Step 29

    Go get some vinegar ,any vinegar.

    Step 30

    Put some in a bowl.

    Step 31

    Take your brush and baste the top of the pernil. You might want to detach the skin from the roast so it can cook faster. Before putting it in the 400 deg. oven, cover the sides of the pork with foil.

    Step 32

    Leave the pork shoulder in there for about 35-40 minutes. When done take a step back and pat yourself in the back, you have now made a spanish pernil, dianas way. oh yeah,Will you look at that crust?

    Step 33

    Step 34

    Look how fork tender it is. Wow.

    Step 35

    Remember the pork juice leftover in the slow cooker?. Add about 3/4 cup back Into the pork. This will make it flavorful.

    Step 36

    Just look at how succulent that looks . Enjoy from my humble home to yours👍✌