Slow Cooked Pork Pernil
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
Pork Pernil
  • 4 garlic cloves
  • 1 vidalia onion
  • 2 tbsp oregano
  • 2 tsp ancho chili powder
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 2 tsp salt
  • 2 tsp fresh ground pepper
  • ½ tsp aleppo pepper
  • 2 tbsp
  • 1 tbsp white wine vinegar
  • 3-4 lb pork shoulder
  • ¼ c chopped fresh cilantro
  • ¼ c chopped fresh green onion
Black Beans and Rice
  • 1 cup brown basmati rice
  • 1 jalapeno pepper
  • 1 red or orange pepper
  • 1 poblano or green pepper
  • 1 yellow onion
  • 2 cloves garlic
  • 2 tsp olive oil
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 tbsp red wine
  • 6-8 dashes of choulula hot sauce
  • 2 cans of drained black beans (14.5 oz each)
Instructions
  1. Place the garlic, onion, oregano, chili pepper, cumin, coriander, aleppo pepper, salt, and pepper into a cuisinart. Pour in the olive oil and vinegar. Puree until smooth.
  2. Spread the spice mixture all over the pork shoulder.
  3. Put the pork in the slow cooker on low for 8 hours. When ready, pull the pork into shredded pieces.
  4. When pork is near done, cook brown basmati rice per package directions in chicken stock for extra flavor.
  5. Meanwhile, finely chop peppers, onion and garlic and saute in oil until softened, 8-10 minutes. Add cumin, oregano, cayenne and black beans and red wine to the vegetables and cook for 1-2 minutes longer. Season with some dashes of hot sauce.
  6. Add the rice to the vegetable and bean mixture.
  7. Serve the pork on the black beans and rice and top with fresh cilantro and green onion.
Recipe by Weekend Table at http://weekendtable.com/2017/10/29/slow-cooked-pork-pernil/