📝 About This Recipe
Traditionally slow-roasted for hours, this Instant Pot adaptation captures the soul of Puerto Rican Pernil in a fraction of the time. The pork is infused with a vibrant 'mojito' marinade of garlic, oregano, and citrus, resulting in succulent, fall-apart meat that rivals any holiday roast. It is the ultimate comfort food—bold, garlicky, and deeply aromatic.
🥗 Ingredients
The Meat
- 4-5 pounds Pork Shoulder (Boston Butt) (cut into 3 or 4 large chunks for even cooking)
The Sofrito & Marinade
- 10-12 pieces Garlic Cloves (peeled and smashed into a paste)
- 1 tablespoon Dried Oregano (preferably Dominican or Puerto Rican oregano)
- 2 packets Sazón with Culantro y Achote (for color and savory depth)
- 1.5 tablespoons Adobo Seasoning (all-purpose Latin seasoning)
- 1 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Olive Oil (extra virgin)
- 2 tablespoons White Vinegar (to tenderize the fibers)
- 1/2 cup Sour Orange Juice (or a mix of equal parts orange and lime juice)
Cooking Liquid
- 1/2 cup Chicken Broth (low sodium)
- 1 piece Yellow Onion (halved)
- 2 pieces Bay Leaf (dried)
👨🍳 Instructions
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1
Prepare the marinade (the 'mojito') by combining the smashed garlic, oregano, Sazón, Adobo, black pepper, olive oil, vinegar, and sour orange juice in a small bowl. Whisk until it forms a thick paste.
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2
Pat the pork shoulder chunks dry with paper towels. Using a sharp paring knife, poke several deep 1-inch slits all over the meat.
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3
Rub the marinade paste all over the pork, ensuring you push the garlic mixture deep into the slits you created. If time allows, let it marinate in the fridge for 2 hours or overnight.
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4
Place the stainless steel inner pot into the Instant Pot. Pour in the chicken broth and add the halved onion and bay leaves.
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5
Carefully place the seasoned pork chunks into the pot. Try to stack them so they fit comfortably without being overly compressed.
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6
Secure the lid and ensure the steam release valve is set to the 'Sealing' position.
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7
Select 'Pressure Cook' or 'Manual' on High Pressure and set the timer for 90 minutes.
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8
Once the cooking cycle is complete, allow the pressure to release naturally (NPR) for at least 20 minutes. This prevents the meat from toughening up.
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9
Carefully turn the valve to 'Venting' to release any remaining steam, then open the lid.
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10
Transfer the pork to a large carving board or a shallow baking pan. The meat should be tender enough to shred with two forks.
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11
Optional Crispy Finish: To mimic the traditional 'cuerito' (skin), spread the shredded meat on a sheet pan, drizzle with some of the cooking juices, and broil in your oven for 5-8 minutes until the edges are crispy and golden.
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12
Skim the fat from the remaining liquid in the pot and drizzle a few spoonfuls of this 'liquid gold' back over the meat before serving.
💡 Chef's Tips
Don't skip the natural pressure release; it's vital for keeping the pork juicy. If you can't find sour oranges, use 1 part orange juice, 1 part lime juice, and a splash of grapefruit juice. For the best flavor, use a mortar and pestle (pilón) to crush the garlic and spices into a true paste. If your pork has a fat cap, keep it on during the pressure cooking process—it adds incredible flavor and moisture. Leftovers make the world's best Cubano sandwiches the next day!
🍽️ Serving Suggestions
Serve alongside Arroz con Gandules (rice with pigeon peas) for a classic Puerto Rican feast. Pair with fried sweet plantains (maduros) to balance the salty, garlicky pork. A simple avocado salad with red onions and lime dressing cuts through the richness beautifully. Serve with a cold glass of Medalla beer or a refreshing limeade. Add a side of 'pique' (Puerto Rican hot sauce) for those who enjoy a spicy kick.