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This delicious and quick Puerto Rican Pernil recipe features fall-apart tender, shredded pork loaded with garlic and spiked with Serrano peppers and citrus. Thanks to the Instant Pot, it only takes a fraction of the time to make it!
If you enjoy a cozy braised pork shoulder or a classic pork roast, you’ll absolutely love this pernil recipe!
Pernil Recipe Cooked in the Instant Pot
If you have ever tried pernil, then you know how incredibly flavorful this marinated, slow-roasted pork shoulder is. And if you’ve ever made pernil, then you know it’s a time commitment. This classic Puerto Rican recipe can take hours to cook and a long time to marinate.
And that, my friends, is where the Instant Pot comes in. Now I realize that pernil purists might be a little skeptical, and, indeed, Instant Pot pernil isn’t quite the same as traditional pernil. However, it is a great way to make hearty, tender, ultra-flavorful pernil fast! This easy recipe might be your new favorite way to cook a tasty pork shoulder quickly and efficiently.
FAQs
Pernil and pulled pork are similar in that both are usually made of shredded, slow-cooked pork shoulder, and both are highly seasoned. But “pulled pork” typically means barbecued or smoked meat, American-style, while pernil is Puerto Rican, with flavors closer to mojo than barbecue.
Traditional pernil is slowly roasted in the oven, but it can also be made in the Instant Pot or slow cooker. Slow cookers are great for getting super tender results, but the process takes time. Instant Pot pernil is much faster but a little more hands-on. It can also turn out slightly less soft and tender, although it will still be fall-apart perfect.
The Ingredients You’ll Need
To make this Instant Pot pernil recipe, you will need a pork shoulder, some fresh garlic, and onion, a Serrano pepper, and some pantry basics like chicken broth and spices. Here’s the list (for amounts and nutrition information, see the recipe card at the bottom of this post).
- Onion: A yellow onion, roughly chopped. White onion would also work.
- Olive Oil: For sautéing. Vegetable oil is okay to use.
- Orange Juice: Freshly squeezed is best.
- Garlic: Separate a head of garlic into cloves, and peel each clove.
- Serrano Pepper: Remove the seeds and ribs, and chop the pepper. Remember to wear gloves, and don’t touch your face or eyes until you have carefully discarded the gloves and washed your hands thoroughly with soap and water.
- Seasonings: Salt, pepper, cumin, dried oregano, and paprika (sweet or smoked, whichever you prefer).
- Pork Shoulder: I used a 4-pound, boneless pork shoulder roast.
- Broth: Instant Pot cooking requires liquid to create the steam and pressure inside the pot. Chicken broth is a good option, but veggie broth is also fine. Even water would work!
- Serving Ingredients: Serve pernil with cooked rice, corn tortillas, and lime wedges.
Recipe Tips
- Marbling: It’s important not to substitute lean pork in this recipe. It might be tempting to use pork loin or even pork tenderloin, but lean cuts will not be tender or juicy in this recipe! Reserve those for the most amazing pork loin recipe and this instant pot pork tenderloin. For pernil, stick with well-marbled pork shoulder.
- Excess Fat: In oven-roasted pernil recipes, a cap of fat on the pork shoulder is roasted into a crispy masterpiece. However, the Instant Pot won’t create the same crispy result. You may want to trim away excess fat for this recipe.
- Handle with Care. When you lift the pork out of the Instant Pot, be sure to use extra caution – if you accidentally drop it back into the pot, you could be seriously burned by the hot liquid splashing out. A rack with handles designed for your Instant Pot (along with some oven mitts) can make lifting the hot food out much easier.
Side Dish Ideas
Serving Puerto Rican pernil can be as easy as adding rice. You could also make some easy side dishes like this colorful blend of roasted green beans with squash and tomatoes – it’s so tasty! Fresh corn is always a hit around here, whether it’s air fryer corn on the cob or this classic recipe for Elote (Mexican street corn). The lime and cumin vinaigrette on this tomato avocado corn salad takes it to the next level.
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Puerto Rican Pernil Recipe
Ingredients
- 1 medium yellow onion, coarsely chopped
- 4 tablespoons olive oil, divided
- ¼ cup freshly squeezed orange juice
- 1 bulb garlic, cloves separated and peeled, divided
- 1 serrano pepper, seeded, ribs removed, and chopped
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 4 pound boneless pork shoulder roast
- 1 cup low sodium chicken broth
For Serving:
- cooked rice
- corn tortillas
- lime wedges
- chopped fresh cilantro
Instructions
- Make the marinade. In a food processor or blender, combine the onion, 2 tablespoons olive oil, orange juice, half of the garlic cloves, serrano pepper, oregano, cumin, paprika, salt, and black pepper; process until smooth. Reserve about ⅓ of the marinade in a separate container; put it in the fridge and save it for serving. Pour the remaining marinade into a large separate mixing bowl or dish, and set aside.
- Prep the pork and marinate. Cut slits into the pork shoulder roast. Fill each slit with the remaining cloves of garlic. Place the pork roast in the dish with the marinade and turn to coat. Cover and refrigerate for 1 to 8 hours.
- Bring to room temperature. When ready, remove the roast from the fridge about 20 minutes before cooking. Remove the pork from the marinade, drain off any excess liquid, and discard the marinade.
- Brown the pork. Select the “saute” button on your Instant Pot and heat up 2 tablespoons of olive oil. To the heated oil, add the pork roast and brown on all sides; remove the roast from the IP and set aside.
- Deglaze. Carefully pour in the chicken broth and stir all the browned bits from the bottom of the instant pot.
- Cook. Return the pork roast to the IP; lock the lid and pressure cook on HIGH for 60 minutes. Release pressure naturally for 10 minutes, then do a quick release.
- Finish and serve. Remove the pork from the instant pot and transfer it to a cutting board; shred it with two forks or meat-shredding claws. Serve with rice, tortillas, lime wedges, cilantro, and reserved marinade.
Equipment
Notes
- Pork Shoulder: Pernil is the Spanish word for pork shoulder, which is why we are using pork shoulder for this recipe. For an evenly cooked roast, I suggest removing the pork shoulder from the refrigerator at least 20 minutes before you are ready to start with the recipe.
- Serrano Pepper: If you can’t find serrano peppers, use jalapeno peppers, but they’re not nearly as spicy. If that’s also not an option, you can use cayenne pepper or red pepper flakes. Keep in mind that substitutes are different from fresh peppers and will offer different textures and tastes.
- Orange Juice: Freshly squeezed orange juice is always the better option, but you can also use store-bought orange juice.
- Instant Pot Pernil: Traditional pernil takes 4 to 6 hours to roast in the oven, about 35 to 45 minutes per pound. Therefore, I like to use my Instant Pot and cook it for around one hour, or about 15 minutes per pound.
- Serving Pernil: Pernil is traditionally served with rice and beans, but I also like to serve it taco-style and stuff it in corn or flour tortillas.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Pernil
This cooking method is easy, but it includes a number of steps, so I recommend reading over them before you start so you’ll be familiar with the process from the get-go.
- Make the Marinade. Process the onion, orange juice, serrano pepper, garlic, olive oil, and the seasonings in a blender. Measure a third of the mixture into a separate container and store it in the fridge for later. Pour the rest of the marinade into a large mixing bowl.
- Prep and marinate the pork. Use a sharp knife to cut small slits all over the pork shoulder. Stuff a garlic clove into each slit, and then put the whole roast in the dish with the marinade. Turn to coat, cover, and refrigerate for 1 to 8 hours.
- Bring the pork to room temperature. Before cooking, let the pork sit at room temperature for about 20 minutes to remove some of the chill.
- Brown the meat. Press the “saute” button on your Instant Pot and add olive oil. Once the oil is hot, place the pork roast into the pot and brown it on all sides.
- Deglaze. Remove the browned pork roast from the IP and set it aside. Next, pour in the chicken broth and use a wooden spoon to scrape all the browned bits from the bottom of the pot, stirring them into the broth. Select “cancel” to stop the sautéing.
- Cook. Return the browned pork roast to the pot, and lock the lid into place. Pressure cook on HIGH for 60 minutes.
- Finish and shred the meat. When the 60 minutes are up, let the pressure release naturally. Quickly release the remaining pressure and unlock the lid. Take the pork out of the Instant Pot and move it to a cutting board to shred it.
- Enjoy! Serve your homemade pernil with rice, tortillas, lime wedges, and the reserved marinade.
Storing and Reheating
- Fridge. Store your leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat. Warm the pork in a covered skillet with some of the juices until it’s heated through.
- Freezer. You can freeze pernil in freezer bags for up to 3 months. Thaw in the fridge before reheating.
I don’t have an instapot. I have crock pot. What suggestions do you have to make in a the crockpot instead.
Hi!
You will want to cook it on LOW for about 7 to 8 hours, or until the pork is fork-tender and you can shred it easily. You can also skip the marinating time and just combine everything in the slow cooker.
If I use a crock pot do I still add the broth?
Yes, I would. You want to add about a 1/4 cup of liquid per pound of pork. The actual liquid you put in the slow cooker is what will flavor the pork the most.
What tasty looking dish! Can’t wait to make this!
Thank YOU! I hope you enjoy it! 🙂
This is so delicious and flavorful! What a perfect week night meal!
Thank YOU! I hope you enjoy it! 🙂
Oh my! Looks so good can’t wait to finally try it!
Thank YOU! I hope you enjoy it! 🙂
Mmmmm…. it looks fabulous! This is my type of dinner!
Thank YOU! I hope you enjoy it! 🙂
Sooo tender it just falls apart. A new family favorite!
That’s great! I’m very glad you and your family enjoyed it! Thank YOU! 🙂