Slow-Roasted Pork Pernil with Garlic and Oregano
Tender, flavorful Puerto Rican-style pork shoulder slow-roasted with a garlic-oregano marinade, ideal for special occasions. This puerto rican-inspired slow cooker ready in about 235 minutes pairs bone-in pork shoulder, minced garlic, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, bone-in pork shoulder
- 4 cloves, minced garlic
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1/4 cup orange juice
- 1/4 cup white wine
- to taste salt
Instructions
- Step 1: Preheat oven to 325°F (163°C).
- Step 2: In a small bowl, combine 4 minced garlic cloves, 2 tbsp olive oil, 1 tbsp dried oregano, 1 tsp ground cumin, 1/2 tsp black pepper, 1/4 cup orange juice, and 1/4 cup white wine to form a smooth marinade.
- Step 3: Rub the marinade evenly over all surfaces of 3 lbs bone-in pork shoulder, ensuring full coverage. Season with salt to taste.
- Step 4: Place pork in a roasting pan, cover tightly with aluminum foil, and bake for 3 hours. Uncover and bake for an additional 30 minutes until the skin is crispy and the internal temperature reaches 195°F (90°C).
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Pork Pernil with Garlic and Oregano take to make?
Total time is about 235 minutes (25 min prep + 210 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-Roasted Pork Pernil with Garlic and Oregano?
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 bone-in pork shoulder from drying out.
Can I substitute ingredients in Slow-Roasted Pork Pernil with Garlic and Oregano?
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-Roasted Pork Pernil with Garlic and Oregano 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-Roasted Pork Pernil with Garlic and Oregano?
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
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★★
I've tried many slow cooker recipes and this is hands down the best.
- ★★★★☆
Very good for a 210-minute recipe. Would bump up the spice level though.
