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Slow Cooker Pernil Pork

Reviewed: Mar. 30, 2011
Made this after returning from spring break in Puerto Rico and missing the food (and weather!). This completely brought me back to vacation - it tasted as good (or even better) than some of the food I had in Puerto Rico! I made several modifications to the recipe based on others' reviews. First, I used pork shoulder and marinated it overnight, cutting slits in the meat so the marinade could soak in (I followed the marinade recipe but added extra garlic cloves). I layered the bottom of the slow cooker with sliced onions, put in the marinated pork roast, and topped it with a cup of orange juice and the juice of one lime. After 6 hours, I shredded the meat and removed the bone, and added a TON of adobo seasoning and a good amount of cayenne, as I noticed the spicy raw garlic taste had mellowed a lot during cooking. I let the shredded meat cook another half hour or so, then changed the setting to warm. Served with yellow rice and beans (arroz con habichuelas), and had leftovers on rolls. My family gave it rave reviews (even my dad, a pulled pork connoisseur). I'll definitely make it again!
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