Perfectly seasoned and entirely delicious, this crispy roast pork is perfect to eat with everything: rice, potatoes, tostones, on a sandwich and tortillas for awesome tacos.
Growing up, we always had roasted pork on Christmas Eve. Back in my country, we would roast an entire pork on a open fire. The entire process of killing the animal, cleaning, seasoning and cooking it took days. That is the reason it was usually a dish reserved for special occasions.
Now, roasting pork has become so easy that I do not wait for special occasions to come around so that we can have it. Yes, I still cook pernil asado for Christmas Eve, mostly. However when we feel like eating carnitas, I don’t have to think twice to make a delicious roast pork, especially after my friend Alicia told me about an easier way to cook it.
Before, I used to season the meat, let it marinate overnight and then put it in the oven to cook at a low temperature for a very long time, usually an entire day. This process was rather annoying because it meant I had to be in the home all day tending to the oven to avoid having the meat burn or overcook. I mean really, who has time to spend a day watching an oven?
One day, my friends and I were chatting and the whole food and pork, and pork tacos conversation came on. After hearing me complain about the tediousness of cooking roast pork, Alicia said “do what I do. Cook it overnight in the slow cooker and when you wake up it will be done. All you have to do is make it crispy in the oven.” What?! Slow cooked and roasted pork shoulder! My friend is a genius.
I’m not a big user of the slow cooker, but it makes cooking and life so much easier that I will have to begin using it a whole lot more.
I still season the pork shoulder and let it marinate for at least 2-3 hours, preferably overnight. I feel the meat tastes better when it has marinated for a long time. Then, I place it in the slow cooker, cover it with water and let it cook on low for eight hours. The good thing about slow cookers is that you set it and forget it. No need to be checking it every couple of hours.
After eight hours, the meat should be tender. Then, carefully transfer the meat into a roasting pan and roast in the oven at 450 degrees for about an hour until it turns brown and crispy. That’s it! So simple. Shred the meat using two forks and you have carnitas for days!
I eat roast pork with almost anything: rice, bread, tostones and on tortillas to make tasty tacos. And you, my friend, can have it anyway you’d like.
Roasted Pork Shoulder
Ingredients
- 5 lbs pork shoulder, bone-in, skin-on
- 1/2 cup cilantro, roughly chopped
- 12 cloves of garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried cumin
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon apple cider vinegar
- juice of 1 lime
Instructions
- In a food processor, pulse together cilantro, garlic, oregano, cumin, salt, pepper, vinegar and lime juice.
- Using a pointy knife, poke holes into the pork shoulder. Rub the seasoning mixture all over the meat pushing some of the seasoning into the small holes. Cover and place in the refrigerator. Let marinate overnight.
- The next day, place the pork shoulder on the slow cooker and cover with water. Add enough water to cover at least 3/4 of the meat inside the slow cooker. Cook on low for about 8 hours.
- Once the meat is tender, carefully transfer it to a roasting pan. Roast in the oven at 450 degrees until brown and crispy, about 1 hour. Take out of the oven and let rest for 15 minutes. Shred the meat using two forks.
- Serve with a side of tostones, rice or tortillas.
Notes
- Use a pork shoulder that has it's bone in and the skin on. The bone will keep it juicy and flavorful and the skin will crisp up wonderfully.
- Marinate the pork for at least 2 hours, preferably overnight if you can.
- To roast the pork, be sure that your oven is preheated, This will help to get the skin crispy.
Caryle says
Awesome recipe. Gonna use the same method tonight to cook my pork shoulder. When you marinated it with garlic, how much of the flavor did you taste from the marinade when you ate it?
Vanessa says
It has a slight taste of garlic but it’s not overwhelming. Hope you like it. 🙂
Dianne keith says
Hi there I was wondering about cooking in the oven all day like you mentioned how long and at what temperature
Vanessa says
Hi Dianne, you can follow my recipe for roasted Cuban pork shoulder for instructions on how to cook it in the oven. 🙂 Here’s the link to that recipe: https://smartlittlecookie.net/cuban-style-roasted-pork-shoulder/
Dora L Stone says
This would go great with a Cuban sandwich!!
Silvia Martinez says
So easy to make and so flavorful
Ale says
I also love slow cooker, I’m madly in love with my instapot right now.
Katy says
Wow that look incredible!
Vanessa says
@Katy, Thank you!
Emily says
Hi.. Can you make gravy with the slow cooker juices?
Cooking this as I type… Smelling fantastic… Put it in slow cooker overnight, just about to put in the hot oven and thought it would be a shame to waste slow cooker juice..
Vanessa says
Hi Emily. Yes! You can definitely make gravy with the juices on the slow cooker. I’ve never done it myself as I don’t usually add gravy to my pork. But that is definitely a great idea. You can also pass the juices through a strainer and reserve it to use as stock for other soups or stews. Thank you for coming. Please let me know how the gravy turns out. ?
Alicia says
aww I’m so glad I can give you useful tips and tricks! The pics look great and I’m sure it was sooo tasty. Looks delish!! ????
Erika says
Hi how much water to place on the slow cooker for the pork shoulder? Thanks!
Vanessa says
Hello Erika, add enough water to cover at least 3/4 of the meat inside the slow cooker. Sorry if I wasn’t specific. Thanks for reading!
Erika says
Thanks will try this tomorrow!
Dan says
Amazing picnic pork!!!