The first time I made this, I just happened to have some pineapple juice in the fridge. Cuban pernil is typically cooked with orange, lime, and lemon juice so I figured pineapple would work too. Which means use whatever acidic juice you like or have on hand.
This easy method can be enjoyed so many ways- over rice, in tacos, in a bun/biscuit, or even as we recently did for brunch, as the base for eggs Benedict. It is always improved by an avocado sidekick.
Slow-Cooker Pulled Pork
Ingredients
- 3-5 pound pork shoulder, boneless
- 5 cloves garlic
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 to 1 cup pineapple juice
- 1/2 cup lemon juice
- 1 cup chicken broth
Instructions
- Cut pork into large cubes, roughly 2 inches square, removing excess fat.
- Put all ingredients in a slow cooker adjusting liquid amounts as needed to ensure pork is about half submerged.
- Cook overnight for 9-10 hours on low setting.
- Remove the pork cubes to a bowl or baking dish. Use two forks to shred the meat; it should fall apart easily.
- Pour the cooking juices through a strainer into a measuring cup or gravy separator and allow to settle and separate. If you have time to refrigerate an hour or longer, that is the easiest way to separate the fat from the juice.
- Wash the slow cooker pot if necessary, then return the pulled pork to the pot.
- Skim or separate the fat from the juice. Pour the juice over the pork, discarding the fat, and set to warm.