- 6
- 15 mins
- 495 mins
Ingredients
- 1 bone-in turkey breast (7-8 lbs), or large chicken, thawed
- 8 cloves of garlic, minced
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 tablespoon extra virgin olive oil
- Adobo
- 1 Sazon packet
Preparation
Step 1
Wash your poultry bird, remove the giblets and pat it dry. Place the bird in a non-reactive container.
Mince up the garlic cloves in a food processor or with a knife.
Stir the spices, garlic & oil together to combine.
Using your fingers, gently separate the skin from the meat. Be gentle, so you don't tear the skin up too much.
Flip the bird over, and do the same thing on the other side. If you're using a turkey breast, this doesn't apply.
Spread half of the mixture underneath the skin of the back side of the chicken/turkey.
Do the same thing on the breast side of the bird. If using a turkey breast, spread the mixture underneath the skin covering the breast meat.
Lastly, sprinkle the outside of the bird with a liberal amount of Adobo, and the Sazon packet.
Wrap the chicken in plastic wrap and refrigerate at least 4 hours, but preferably overnight.
When you're ready to cook, place the bird breast side down in the slow cooker insert.
Cook on low for 7-8 hours.
When the chicken is done, it will be swimming in a delicious bath of chicken juice and it will be fall apart tender. Don't bother trying to get this out in one piece. Pavochon is meant to be served shredded, just like roast pork. Look at how tender this thing is, it just disintegrated!
Remove the skin and bones and tear the turkey into large chunks. Drizzle with a bit of the drippings from the crockpot for extra juiciness.
Notes:
You can also use this recipe to cook your turkey in the oven. Double the marinade recipe, then season the bird according to the recipe, then cook at 325 degrees until a meat thermometer reads 165 degrees, basting generously throughout the cooking process.