Best Instant Pot Pernil | 3-Step Puerto Rican Pork Recipe
Indulge your palate with the scrumptious magic of this easy Instant Pot Pernil recipe—a symphony of succulent flavors in every bite! Elevate your holiday dinner with a fall-off-the-bone tender pork shoulder that meets a symphony of aromatic spices. Picture the convenience of your Instant Pot seamlessly infusing rich Latin-inspired seasonings into the heart of this traditional Puerto Rican dish, delivering a taste sensation that’ll transport you to the vibrant streets of San Juan.
Slow-cooker recipe included below.
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Instant Pot: Jump to Recipe
Slow Cooker: Jump to Recipe
In Puerto Rico, the traditional way to make pernil was by slowly roasting the whole pig on a stick. Nowadays it is baked over a few hours. However, there are much easier and convenient ways to make this scrumptious dish. While it is available in the archipelago year-round, it is a holiday dinner staple especially on Nochebuena (Christmas Eve).
During Christmas, pernil is typically served with a side of arroz con gandules (rice and pigeon peas), potato salad, and pasteles. You can also see it accompanied by the classic arroz con habichuelas (white rice and beans). If you are inspired to make a fully Puerto Rican meal, feel free to check out these Traditional Puerto Rican Side Dishes to try at home list. Oh, and don’t forget the flan and coquito!
Instant Pot Pernil vs Slow Cooker Pernil.
Typically made with pork butt or shoulder, the advantage of the instant pot pernil is that it is cooked much faster than any other cooking method. It still takes about a couple of hours, but it is still the fastest way. The pork is tender and juicy. However, boneless is recommended so it fits in the pot with minimal to no cutting. Makes for an easy instant pot recipe!
On the other hand, the slow cooker can take up to 8 hours to cook but it is by far the simplest way and yields the most tender results. Also, a 6-8 quart slow cooker will fit an 8lbs pork butt, bone and all, without problem, which adds so much flavor! Simply marinade, transfer to the cooker, and do not look at it again until it is time to shred and serve. It is honestly my preferred method of cooking over the holidays because I place it the morning of Nochebuena, and it is done by dinnertime. I can use that time to cook other dishes or whatever else I need to do.
What You Need.
As far as equipment, you need:
- 6 quart instant pot or slow cooker (depending on how you are preparing it)
- Large bowl
- Pair of tongs
The ingredients are:
- 4 lbs pork butt or shoulder
- Minced garlic
- Oregano
- Salt
- Black pepper
- Olive oil
- Vinegar (or citrus juice of choice)
- Beef or vegetable broth (Instant Pot method)
Pernil Marinade.
The ingredients for the pernil marinade are essentially a mojo marinade. Mojo, meaning garlic sauce, is a blend of spices, garlic, oil and an acidic component (vinegar or juice of a citrus) used to marinade or pour over meat. It is easy to make, requires simple ingredients and adds a ton of flavor to your dishes. Check out this easy Mojo Recipe 2-Ways. It can be prepared in the food processor, but I am used to mincing the garlic and whisking everything together instead. Less cleanup. 😉
Variations.
Normally, pernil is made with pork shoulder or buttm, which also goes by boston butt and picnic shoulder. However, unless it is a small one, it might not fit in the pressure cooker. Boneless is better to minimize cutting.
For the acidic component, I like to use vinegar. However, you are free to use lime juice, orange juice, or whatever citrus fruit you prefer. I have even used grapefruit juice, and it is delicious! Your kitchen, your rules. 😊
Lastly, pressure cookers need liquid added in order to properly cook the dish. Beef broth adds a lot of flavor to the pernil but if you prefer vegetable broth or a different kind, you can use that instead. If by the time you go to cook you realize you do not have broth handy, just use a cup of water! It will not hurt the cooking of the pork.
How To Make It.
Instant Pot Pernil.
The best part of Instant Pot Puerto Rican pernil is that it is cooked in a fraction of the time. That is the magic of pressure cooking! The steps are simple:
- Marinade the pernil. In a small bowl, mix all the ingredients to make the marinade. Pour it over the pernil and ensure it is fully coated, then cover and refrigerate anywhere from 1 hour to overnight. I typically marinade it the night before and cook it the next day.
- Cook the pernil. Before cooking, remove it from the fridge and allow it to come to room temperature (about 30 minutes). Select the Sauté setting and add a tablespoon oil to the pot. Once hot, brown the pork, turning it on all sides. A few minutes per side will suffice. Remove it from the pot and pour broth. Scrape the yummy bits from the bottom then add the pork back to the pot. Place the lid on the cooker and seal. Select the High Pressure option and set the cooking time to 1 hour. Once cooked, allow a natural pressure release of 10 minutes. Then release the steam valve.
- Shred and serve the pernil. With a pair of forks, shred the pork and move it to a serving bowl. Let it rest for 10 minutes. Serve with your favorite sides and enjoy!
Slow Cooker Pernil.
While slow cooker pernil takes longer to cook, it is almost completely hands off and will give you the most tender results. The steps are even simpler than the instant pot:
- Marinade the pernil.
- Cook it. Place the marinated pork shoulder in the slow cooker, fat side down, with its own juices, and cover with the lid. Cook on LOW for 6-8 hours. *Do not add broth as its fat is plenty. Trust me.
- Shred the pernil with a pair of forks (carefully as to not burn yourself with the juices) and serve!
Serving and Storing.
Any leftover pernil can be stored in the refrigerator for up to four days. It can also be separated into portions and frozen for up to two or three months. To defrost and reheat, place the pork in a skillet with some water and reheat at medium heat. Alternatively, you can thaw it in the microwave.
I hope you enjoyed this simple and delicious instant pot pernil recipe! I have been making pernil for my family every Christmas Eve for several years now, and there is certainly no replacement for it. Feel free to try any of the sides previously mentioned, and do not forget the traditional flan!
As always, buen provecho from The Happy Wookiee!
Best Instant Pot Pernil | Puerto Rican Pork Recipe
Equipment
- 1 electric pressure cooker
- 1 pair of long tongs
- 1 Large bowl
- 1 Wooden spoon or silicone spatula
Ingredients
- 4 lbs pork butt or shoulder boneless preferred of cut to fit in the instant pressure cooker
- 6 garlic cloves minced
- 1 tbsp oregano
- 2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp olive oil plus 1 tbsp for browning
- 1 tbsp vinegar or citrus juice of your choice
- 1 cup beef broth broth of choice or water
Instructions
Marinate the pernil.
- In a small bowl, mix all the ingredients. Place the pork shoulder in a large bowl and pour the marinade over it. Smear it all over the pork, ensuring it is coated. Cover the pork with plastic wrap or foil and place it in the refrigerator to marinate for at least an hour, preferably overnight.
- When ready to cook, select the Saute function on your cooker. Once hot, pour a tablespoon of oil into the pot and add the pork to begin browning. Brown on all sides for a few minutes each, turning it with a pair of tongs.
- Once browned, remove from the cooker and add broth. Scrape the delicious bits from the bottom with a silicone spatula or wooden spoon.
- Place the pork back in the cooker and place lid to seal.
- Select the “High Pressure” option and set cooking time to 60 minutes.
- After it is done cooking, allow a natural release of 10 minutes. Then, do a quick release for the remaining pressure.
Shred & Serve.
- With a pair of forks, separate the pork until it is shredded. Allow the meat to rest 10 minutes.
- Serve with arroz con gandules, a salad, and some avocado slices.
- ¡Buen provecho from The Happy Wookiee!
Notes
Slow Cooker Pernil - Puerto Rican Pork
Equipment
- 1 Slow cooker
- 1 large mixing bowl
Ingredients
- 8 lbs pork shoulder pork butt
- 6-8 garlic cloves minced
- 1/2 tsp freshly ground black pepper
- 4 tsp salt
- 1 tbsp oregano
- 1 1/2 tbsp olive oil
- 1 1/2 tbsp white vinegar
Instructions
- The night before, mince garlic in a small bowl and mix all the ingredients, except the pork. Place the pork in a large bowl and pour the mixture over it. Rub it all over. Cover the bowl and place it in the refrigerator overnight for a flavorful marinade.
- The next morning, move the pork (and all the juices) to a 6-quart slow cooker, and cook it on low for 6-8 hours.
- Once it is done cooking, shred the pork with two long forks. Serve with your favorite sides!
Notes
