The pork is marinated with garlic and slowly roasted for hours in the oven until fork-tender.
Because it takes so long to cook, it’s usually reserved for holidays, celebrations, or weekends.
Enter the Instant Pot and pernil becomes a weeknight meal.
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The biggest hurdle to overcome when making a succulent pernil is waiting for it to cook.
The entire house fills with its aroma.
“Hangry” attitudes emerge as stomachs twist into knots of anticipation.
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This speaks to howdeliciouspernil is and how much we love it.
I broil the roast after it pressure cooks to crisp the skinwhat pernil is famous for.
Mami and abuela will just have to forgive me because I’m hooked.
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The size of your instant pot limits the size of your pernilI recommend one that’s about 5 pounds.
Boston butt can be found boneless, so you don’t have to remove the bone later.
No Instant Pot?
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Instead, it’s served on its own.
Slice the pernil, arrange it in a roasting pan, then pour the pan juices over the meat.
This keeps the meat moist and flavors it even more.
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Never ever toss the pan juices!
Serve your pernil sliced with rice and beans,tostones, and potato salad.
Leftover pernil is fantastic in theseCubano sandwiches.
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Allow the lime juice to penetrate the meat while you prepare the marinade.
The mixture will form a loose paste.
Transfer the pernil into a lidded container or gallon-sized zip top bag.
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Marinate it in the refrigerator for 12 hours.
Remove the pernil from the fridge 20 minutes before cooking to allow it to come to room temperature.
Just before searing, sprinkle the pork with the remaining 1 teaspoon adobo.
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pick the saute setting on your instant pot.
If yours has the option, set it to high.
When the display reads “hot, add the vegetable oil.
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Don’t sear the side with the skin.
Transfer the seared pernil to a platter.
After removing the pernil from the pressure cooker, press the cancel button.
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Pour 1/2 cup water, 1/4 cup lime juice, and 1/4 cup lemon juice into the pot.
Use a flat-edged spoon to scrape up the browned bits from the bottom.
Use tongs to return the pernil to the pot with the skin facing up.
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Cover the pot and secure the lid.
confirm the pressure regulator is sealed.
Set it to pressure cook on high pressure for 1 hour.
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It will take about 10 minutes to come up to pressure.
After the cooking time is over, allow the pressure to release naturally for 15 minutes.
Then, carefully press the release valve to completely de-pressurize the potI use a kitchen towel or mitts.
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Remove the lid and use tongs to transfer the pernil onto a sheet pan.
Set the oven broiler to low.
Allow the pernil to rest for 10 minutes before slicing.
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Then, use a sharp knife to cut it into 1/4- to 1/2-inch slices.
Ladle some of the cooking juice from the pot over the sliced meat.
Refrigerate leftovers, including the cooking juices, in a lidded container for up to 3 days.
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you’re able to also heat the pernil in a skillet.
Bring some of the cooking juices to a simmer over medium heat, then add the sliced meat.
Heat for about 5 minutes, until warmed through.
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