Slow Cooker Pernil Pork

Slow Cooker Pernil Pork

Country Cook 5

"Puerto Rican style pork roast, but done in the slow cooker. It's so tender and flavorful. Best of all, it's so easy to make!"


6 h 20 m servings 368 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 37.6 g
  • 75%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 844 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place the garlic, onion, oregano, cumin, chile pepper, salt, and pepper into a blender. Pour in the olive oil and vinegar. Puree until smooth. Spread this mixture all over the pork loin, and place into a slow cooker.
  2. Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Your rating



  1. 145 Ratings


Great recipe. However, no true Boricua would cook a pernil without the bone and skin left intact to make chicharrone. As a personal preference- I don't cover any of my meats. I simply slow cook ...

Loved the recipe! My husband asked for me to save this one "it's a keeper"! I substituted dried oregano for fresh and used only 1/2 as much; used regular chili powder instead of ancho chile p...

ZERO STARS!!! BIG, BIG disappointment! Just made this last week, I ended the cooking in the oven because the meat was still raw at the end of 4 hrs cooking. After cooking in the oven for t...

I've made this 4 times already. I follow the recipe as written and the result is a very flavorful and tender pork that my friends love and request when we have a get together coming up. I'm not ...

I did not have fresh oregano and got confused so I used 4 tblsp of the dried (instead of halfing the amount of fresh for dried) and cooked according to directions. It was still really good. Wh...

This turned out great. Being Puerto-Rican myself, I've done the traditional method of cooking the pernil in the oven. I loved the convenience of using the slow-cooker instead, and it turned out ...

I did as suggested and added a ton of garlic, adobo, and sazon and it turned out fantastic. This is going to be our New Year's tradition now!

This was wonderful. I was tired of the same old pork and apple combination. After reading the other reviews, I made a few adjustments. I combined all the seasonings together adding Adobo and a ...

I was afraid to make a Puerto Rican dish being that my husband is Puerto Rican and his mother is by far the best cook in the family. Well, he loved it! He asked me to make his family when they v...