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Puerto Rican Pernil (pork) Instant Pot Recipe

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Puerto Rican Pernil in the Instant Pot
Prep Time:30 minutes
Cook Time:1 hour 15 minutes

Equipment

  • 1 Instant Pot

Ingredients

  • 4-5 lbs pound pork shoulder (bone-in or boneless)
  • 6-7 cloves garlic cloves, minced
  • 2 tbs dried oregano
  • 1 tbs adobo
  • 2 tbs sofrito
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 cup white vinegar
  • 1 packet Sazon

Instructions

Prepare the Pork Shoulder

  • Start by rinsing the pork shoulder under cold water and patting it dry with paper towels. Score the surface of the pork with a sharp knife, creating small slits all over. Cut the pork shoulder in half if necessary to fit in the Instant Pot. This allows the marinade to penetrate deeply into the meat.
  • Make the marinadeIn a small bowl, combine the minced garlic, dried oregano, sofrito, salon, salt, pepper, and white vinegar. Mix well until all the ingredients are thoroughly incorporated.
  • Marinate the pork: Place the pork shoulder in a large bowl or resealable plastic bag. Pour the marinade over the pork, making sure to coat it evenly on all sides. Massage the marinade into the meat, ensuring it reaches into the slits you made earlier. For optimal flavor, refrigerate the pork and let it marinate for at least 4-6 hours, preferably overnight. If your short on time, let it marinade for at least 30 minutes before cooking.

Making the Pernil

  • Prepare for the Instant Pot: Once the pork has marinated, remove it from the refrigerator and let it come to room temperature if you set it to marinate more than the 30 minutes.
  • Optional: If you would like to sear the sides on "Saute mode" you are more than welcome to do that.
  • Pressure cook: (Once the pork is seared, remove it from the Instant Pot and set it aside). If you skipped the sear step simply place the pork shoulder in the Instant pot and add 1 cup of water to the pot, along with any remaining marinade.
  • Seal and cook: Secure the lid on the Instant Pot, ensuring the valve is set to the "Sealing" position. Select the "Manual" or "Pressure Cook" setting and adjust the cooking time to 75 minutes (15 minutes per pound) on high pressure.
  • Natural release: Once the cooking time is complete, allow the pressure to release naturally for at least 15 minutes. Carefully turn the valve to "Venting" to release any remaining pressure.
  • Finish and serve: Once the pressure has fully released, carefully remove the lid from the Instant Pot. Transfer the pork shoulder to a serving platter and let it rest for a few minutes before shredding it with two forks. Serve the pernil with your favorite sides, such as rice and beans, tostones, pan sobao, or root vegetables.

Video

Notes

  • Serve the pernil with rice and beans, tostones, pan sobao, or root vegetables.
  • Store left over in the fridge for 2 days.
  • Use left overs for pulled pork sandwiches or for a meat side for the next days meal.
Servings: 8