Pork roast prepared in the slow cooker in the style of Puerto Rico. It is incredibly delicious and tender. And best of all, making it is incredibly simple!
| Prep Time: | 20 mins |
| Cook Time: | 6 hrs |
| Total Time: | 6 hrs 20 mins |
| Servings: | 6 |
| Yield: | 1 to 3 – pound pork loin |
Ingredients
- 4 cloves garlic
- 1 large onion, quartered
- 2 tablespoons chopped fresh oregano
- 1 tablespoon ground cumin
- 2 teaspoons ground ancho chile pepper
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil, or as needed
- 1 (3 pound) boneless pork loin roast
- 1 lime, cut into wedges
Instructions
- Pulse garlic, onion, oregano, cumin, chile pepper, salt, and pepper together in a blender, pouring in vinegar and enough olive oil until mixture is pasty. Scrape down sides of the blender as necessary to fully incorporate. Spread this mixture all over the pork loin, and place into a slow cooker.
- 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.
Nutrition Facts
| Calories | 367 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 1 g |
| Protein | 38 g |
| Saturated Fat | 7 g |
| Sodium | 844 mg |
| Sugars | 1 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe exactly as posted. While the flavor was very good, I found it to be too dry to eat as is. I’m going to use it as a filling in some other dish.
Very good. Followed the recipe but used 1Tbsp of dried oregano. The pork loin, which was cut up in long chunks, required much longer cooking. More like 12 hour. Would cut back a bit on the salt. Maybe add 1.5tsp to try. Served with cilantro, beans and rice. Guacamole would be a great addition.
I wanted to have this extremely tender and added concentrated pineapple juice to the paste of garlic, peppers and spices. The house is perfumed with the smell of the pork and pineapple, and the meat is incredible. I think I will try it as well with orange, almost like carnitas.
I really liked this recipe, but I should mention a few things that are amiss. The video shows someone pouring what seems to be a cup of oil and vinegar. The adobo should never look like SOUP it’s more like a thick, chunky paste. And any true hispanic pork is either a butt or shoulder, never a loin.
Amazing flavors! Might be the best slow cooker recipe I’ve made yet! Served with rice and the juices.
Always good. I serve on tortillas with a lime cabbage slaw
Followed the instructions pretty closely – but the resulting marinade was too asr
My family loved this. I just wish it was made by Grandma
I liked this recipe. It cooked all day in the slow cooker. I had no trouble shredding the tender meat and it tasted wonderful.
This was the easiest moist and tastiest pernil I ever made. Loved it!!!
The only change I made was dry oregano instead of fresh in 1/3 quantity. The meat was dry and tough. Stuck with lots of leftovers as my husband won’t eat it again. Sounded good, but did not come out as described.
I didn’t make i! Puerto Rican food rarely uses chilis in any form and certainly not on a pernil. That’s for Mexican food.
One of the tastiest meals I have ever made. The combination of the seasoning and meat extraordinary. Made it in a slow cooker and served on hamburger buns. It was a hit. A great change over the normal Pulled Pork recipes.
Easy to make. I substituted half a can of chilis in adobo sauce for the ancho chili powder.
Made as written, subbing only dried oregano for fresh. I have to say that this is the easiest thing in the world to make the flavorful puree and pour it over the pork loin and turn on the slow cooker. After a few hours, a delicious result. Perfect to make on a busy day.
This was delicious. Added extra garlic because there’s never enough garlic for me. Will definitely make it again. Love slowcooker recipes
Very easy to prep for the slow cooker and the pork loin shredded like butter when done cooking. Great for main dish served with warm tortillas and cool green salad will use leftovers to make taquitos. A winner!
There is no quantity for the Olive Oil. The video seems to use 1 1/2 cups. Please fix the ingredients list.
I made it just like the recipe, which is unusual for me, and it was perfect! So flavorful. The leftovers make great hot sandwiches on a roll with melted pepper jack cheese and a few pepperocinis.
I tried this recipe because it sounded so intriguing to me. I pretty much followed the steps for the recipe and did add some more cloves of garlic into the meat as others had suggested but I did forget some of the other suggested items some reviewers had added. It was very tender and did fall apart and my husband and son were ok with it and so was I but I’m not sure if I will make it again. If I do, I may seek some guidance from one of two my sister in laws who are Hispanic and they may be able to tell me where I went wrong. It did smell wonderful while it was cooking so I’m disappointed in myself if I forgot to add something that would’ve made it be as it was described. Any suggestions are welcome!
Made for Christmas! The only thing left was the bones!!! My family and friends loved it. Personal touch was that the last 30 minutes I put it on high and then put on the oven on broil on high for about 10 minutes (with the greasy part on top) to get a real Puertorican crunchy and tasty “chicharrón” on the outside and a tender and juicy pernil inside. Just perfect ??