Ingredients and Weight:
- 1 (6-8 pound) boneless pork shoulder, trimmed of excess fat
- 2 tablespoons adobo seasoning
- 2 tablespoons minced fresh garlic
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup orange juice
- 1 cup pineapple juice
- 1/2 cup water
- 1 lime, cut into wedges, for garnish
Preparation Time:
15 minutes
Cooking Time:
8-10 hours on low or 6-8 hours on high
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Season the pork shoulder all over with the adobo seasoning, garlic, oregano, cumin, salt, and pepper.
- Place the pork shoulder in a slow cooker.
- In a bowl, whisk together the orange juice, pineapple juice, and water. Pour over the pork shoulder.
- Cover and cook on low for 8-10 hours or on high for 6-8 hours, or until the pork is tender and falls apart.
- Remove the pork shoulder from the slow cooker and shred with two forks.
- Serve the shredded pork with rice, beans, and vegetables, and garnish with lime wedges.
Nutritional Information:
Calories: 500 per serving
Protein: 50g
Fat: 25g
Carbohydrates: 50g
Dish Characteristics:
- Tender and juicy pork
- Savory and flavorful with Caribbean spices
- Perfect for a crowd
- Can be made ahead of time and reheated
User Comments:
- "This is the best pernil pork I've ever had!"
- "The spices are perfect and the pork is so tender!"
- "I love the Caribbean flavors in this dish."
- "This is a great recipe for a party or gathering."
- "I will definitely be making this again!"
Special Precautions and Tips:
- Be sure to trim the pork shoulder of excess fat before seasoning and cooking.
- If you don't have adobo seasoning, you can substitute a mixture of salt, oregano, garlic powder, and black pepper.
- You can adjust the amount of spices to suit your taste.
- If you don't have a slow cooker, you can cook the pork shoulder in a Dutch oven in the oven at 325 degrees Fahrenheit for 4-5 hours, or until tender.
- Leftover shredded pork can be stored in the refrigerator for up to 3 days.
