Tender & Zesty!
Blend marinade ingredients in the food processor. Put 1/3 of the mixture in a container in the fridge for serving.
Cut small slits in the pork shoulder and stuff with garlic. Cover the pork in marinade and refrigerate for 1-8 hours.
Bring the pork to room temperature, then brown all sides using the "Sauté" feature on the Instant Pot.
Remove the pork, then add chicken broth to the Instant Pot and scrape up any browned bits.
Return the pork to the Instant Pot, cover, and pressure cook on high for 60 minutes. Naturally release the pressure for 10 minutes.
Quick release the remaining pressure, then remove the pork and shred it on a cutting board.
Serve your homemade Pernil with rice, tortillas, lime wedges, and the reserved marinade.