Follow these steps for perfect results
distilled white vinegar
distilled water
olive oil
fresh-squeezed lime juice
habaneros
halved, seeds and stems removed
jalapenos
halved lengthwise
serrano peppers
halved lengthwise
fresh pineapple
finely diced
garlic
peeled and halved
black peppercorns
dried oregano
bay leaf
kosher salt
garlic
smashed
fresh oregano leaves
kosher salt
freshly cracked pepper
vegetable oil
distilled white vinegar
divided use
bone-in pork shoulder
preferable with fat left on
water
Combine all ingredients for hot sauce in a large, 32-ounce Mason jar.
Seal tightly with lid and place in a cool, dark place to macerate for 2- to-3 days.
To make the rub, bash together garlic, oregano and salt using a mortar and pestle.
Add vegetable oil and 2 tablespoons vinegar and thoroughly combine.
Mark pork in a crosshatch pattern 1/4\" into the meat, using a sharp knife.
Rub all over with prepared paste.
Place meat on a large platter.
Cover and transfer to the refrigerator to marinate overnight.
Remove meat from the refrigerator and transfer to the bowl of a slow cooker, placing it fat-side up.
Add water and remaining 2 tablespoons vinegar.
Cover and cook on low for 18 hours, turning once.
When meat is nicely browned and fall-apart tender, transfer to a cutting board to rest for 20 minutes.
Cut or pull apart pork in hunks and serve immediately with prepared hot sauce.
Expert advice for the best results
For a crispier skin, broil the pork shoulder for a few minutes after slow cooking.
Adjust the amount of peppers in the Pique Criollo to your desired spice level.
Marinate the pork shoulder for at least 12 hours for best results.
Everything you need to know before you start
20 minutes
The pork can be marinated up to 24 hours in advance.
Serve the pulled pork on a platter with the Pique Criollo on the side. Garnish with chopped cilantro.
Serve with rice and beans.
Serve with plantains.
Serve with a side salad.
To cut through the richness of the pork.
To complement the savory and spicy flavors.
Discover the story behind this recipe
Pernil is a traditional Puerto Rican dish often served during holidays and celebrations.
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