Slow Cooker Puerto Rican Pernil With Pique Criollo Recipe

Ingredients

• For the Hot Sauce (Pique Criollo):
• 1 cup distilled white vinegar
• 1/2 cup distilled water
• 2 tablespoons olive oil
• 1 tablespoon fresh-squeezed lime juice
• 2 habaneros, halved, seeds and stems removed
• 2 jalapenos, halved lengthwise
• 2 serrano peppers, halved lengthwise
• 1/4 cup finely diced, fresh pineapple
• 5 cloves garlic, peeled and halved
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon dried oregano
• 1 bay leaf
• 1/2 teaspoon kosher salt
• For the Pork (Pernil):
• 8 cloves garlic, smashed
• 1/4 cup fresh oregano leaves
• 1 1/2 tablespoons kosher salt
• 1 tablespoon freshly cracked pepper
• 3 tablespoons vegetable oil
• 4 tablespoons distilled white vinegar, divided use
• 1 (5- to- 6-pound) bone-in pork shoulder, preferable with fat left on
• 1 cup water

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