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Greg Santos’ Pernil

by Greg Santos


Greg Santos’ Pernil


7-12 lb. pork shoulder

1 jar or homemade sofrito

1 medium yellow onion

1 large red bell pepper

2 large cubanelle peppers

10 garlic cloves (roughly chopped)

1 large bunch of cilantro

1 tbsp. extra virgin olive oil

3 peeled tomatoes

2 chipotle peppers

½ jalapeño

2 tbsp. cumin

2 tbsp. oregano

2 limes


Puncture holes throughout pork and rub in sofrito, set over night in the refrigerator. Then put the pernil into a slow cooker over low heat for up to 6 hours. Bake in oven for 40 mins to an hour to crisp the skin and brown. Add fresh squeezed orange and lime.

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