CROCKPOT PERNIL (PORK SHOULDER)

Crockpot Pernil (Pork shoulder) image

Provided by Kathleen Penfold

Categories Pork

Time 8h10m

Number Of Ingredients 6

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6 lb pernil (pork shoulder) (more or less)
2 clove garlic, pasted -or-
1 tsp garlic powder
2 pkg sazon (i use the one with achiote for color)
1/4 c adobo powder (more or less, to taste)
1 medium onion, chopped

Steps:

1. Taking a small sharp knife, poke holes all over the pernil, particularly around any skin.
2. Mix the garlic, sazon and adobo together. Spread all over the pernil and rub in well.
3. Wrap the pernil in plastic or put in a sturdy bag. Refrigerate overnight.
4. Dump pernil and onion in crockpot. Cook on low for about 8 hours.
5. After cooking, if pernil has bones, pick them out along with the skin which should peel right away. Discard.
6. Pernil should shred on its own and create lots of juices. Serve with rice.