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Instant Pot Puerto Rican Pernil

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Test Kitchen Approved
Total Time

Prep: 25 min. Cook: 1 hour + releasing

Makes

8 servings

Updated: Jun. 30, 2023
Imagine this: You're sitting on the beach, sun shining, waves crashing and a mojito in your hand when the most wonderful aroma wafts over to you. It's a citrusy, spicy, and mouthwatering pork roast more flavorful than anything you've ever had. Cooking and eating this should remind you of the best parts of island life. It's OK to use fresh-squeezed orange juice, lime juice, or a combination of both instead of grapefruit juice. But please, don't ever make this with bottled juice.—Cristina Carrera, Kenosha, Wisconsin
Instant Pot Puerto Rican Pernil
Instant Pot Puerto Rican Pernil Recipe photo by Taste of Home
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Ingredients

  • 1 whole garlic bulb, peeled and separated, divided
  • 1 medium onion, quartered
  • 1/2 large grapefruit, juiced
  • 3 tablespoons fresh oregano leaves
  • 3 tablespoons olive oil, divided
  • 1 serrano pepper, seeded and chopped, optional
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 boneless pork shoulder roast (4 to 5 pounds)
  • 1/2 cup chicken broth
  • Hot cooked rice, corn tortillas and lime wedges

Directions

  1. Place half the garlic cloves, onion, grapefruit juice, oregano, 1 tablespoon oil, serrano pepper if desired, cumin and salt in a food processor; process until mostly smooth. Reserve 6 tablespoons marinade for serving.
  2. Pour remaining marinade into a shallow dish. Cut slits into roast; insert remaining garlic cloves. Place pork in dish; turn to coat. Cover and refrigerate at least 1 hour and up to 12 hours. Cover and refrigerate reserved 6 Tablespoons marinade.
  3. Drain pork, reserving marinade in dish. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add remaining 2 tablespoons oil. When oil is hot, brown roast on all sides; remove roast. Add broth to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel.
  4. Add marinade from marinade dish and return roast to pan. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure.
  5. Pull pork apart in large chunks. Serve with rice, tortillas, lime wedges and reserved marinade.

Nutrition Facts

5 ounces cooked pork: 434 calories, 28g fat (9g saturated fat), 135mg cholesterol, 491mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 39g protein.