Slow-Cooked Pernil with Citrus-Garlic Mojo
Fall-off-the-bone pork shoulder marinated in zesty citrus-garlic mojo and slow-cooked for rich, tender flavor. This puerto rican-inspired slow cooker ready in about 500 minutes pairs (60ml) olive oil, (120ml) orange juice, (60ml) lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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 (1.4kg), trimmed of excess fat pork shoulder
- 1/4 cup (60ml) olive oil
- 1/2 cup (120ml) orange juice
- 1/4 cup (60ml) lime juice
- 1/4 cup (60g), chopped cilantro
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup (120ml) water
Instructions
- Step 1: In a small bowl, whisk together olive oil, orange juice, lime juice, chopped cilantro, oregano, salt, and black pepper to create the mojo marinade. Rub evenly over the entire pork shoulder, coating all sides.
- Step 2: Place marinated pork in a slow cooker, add 1/2 cup water to the bottom of the pot, and cover with the lid. Cook on low for 8-10 hours until pork is fork-tender and easily shreds.
- Step 3: Carefully remove pork from slow cooker and let rest for 15 minutes. Shred with two forks, discarding excess fat, and serve with reserved juices.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Pernil with Citrus-Garlic Mojo take to make?
Total time is about 500 minutes (20 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 Slow-Cooked Pernil with Citrus-Garlic 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 (60ml) olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Pernil with Citrus-Garlic 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 Slow-Cooked Pernil with Citrus-Garlic Mojo for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Pernil with Citrus-Garlic 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
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Very good for a 480-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
