Instant Pot Puerto Rican Pernil

Total Time

Prep: 25 min. Cook: 1 hour + releasing


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 Recipe photo by Taste of Home


  • 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


  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.