Pernil de Cerdo al Horno con Mojo
A slow-cooked pork shoulder infused with garlic and citrus, served with a bright orange-garlic mojo sauce that captures the soul of Puerto Rican home cooking. This puerto rican-inspired slow cooker ready in about 495 minutes pairs trimmed pork shoulder, minced garlic, chopped fresh oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs, trimmed pork shoulder
- 4 cloves, minced garlic
- 1/4 cup, chopped fresh oregano
- 1/4 cup, chopped fresh cilantro
- 1/4 cup olive oil
- 2 tbsp white vinegar
- 1/4 cup orange juice
- 1 tbsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 cup, chopped (for garnish) fresh cilantro
Instructions
- Step 1: In a small bowl, combine 4 minced garlic cloves, 1/4 cup chopped fresh oregano, 1/4 cup chopped fresh cilantro, 1/4 cup olive oil, 2 tbsp white vinegar, 1/4 cup orange juice, 1 tbsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Rub the mixture evenly over the 3 lbs pork shoulder, then let marinate for at least 1 hour (or up to 12 hours in the refrigerator).
- Step 2: Place the marinated pork shoulder in a slow cooker, cover with the lid, and cook on LOW for 8 hours until the meat is fork-tender and easily pulls away from the bone.
- Step 3: Remove the pork from the slow cooker and let rest for 15 minutes. Discard excess fat from the cooking liquid, then slice the pork and serve with the reserved sauce spooned over the top. Garnish with 1/4 cup chopped fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pernil de Cerdo al Horno con Mojo take to make?
Total time is about 495 minutes (15 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pernil de Cerdo al Horno con Mojo?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed pork shoulder from drying out.
Can I substitute ingredients in Pernil de Cerdo al Horno con Mojo?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pernil de Cerdo al Horno con Mojo for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pernil de Cerdo al Horno con Mojo?
Puerto Rican slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 480-minute recipe. Would bump up the spice level though.
