Slow Cooker Pernil (Puerto Rican Roasted Pork Shoulder)

Step 1

Use a boning knife to remove the skin from the roast. Leave a layer of fat on the pork shoulder.

Step 2

Once the skin is removed, poke the roast all over with the knife to create slits.

Step 3

Smash the garlic, salt, pepper and oregano with a mortar and pestle, or blitz in a food processor.

Step 4

Add olive oil to the paste, and stir to combine.

Step 5

Slather all sides of the pork shoulder with the garlic paste, making sure to push some into the slits you created earlier. If you're adding sofrito, add it now.

Step 6

Marinate overnight, or up to 24 hours. If you don't have time to marinade, don't worry. It will still be delicious.

Step 7

Place the pork shoulder into a 6 quart slow cooker ceramic insert fat side down, and cook for 9-10 hours on low or 6-7 hours on high, until the meat shreds easily and the bone is completely detached from the meat. Shred the meat into chunks with 2 forks.

Step 8

Freeze leftovers in a plastic freezer storage bag. Reheat in the microwave as needed.