Pernil, a Puerto Rican roasted pork shoulder is a laborious, multi-day affair when made the traditional way. 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.
I’m not one for violence, but the last piece of pernil at my house has been known to provoke a scuffle or two. 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. This speaks to how delicious pernil is and how much we love it.
Instant Pot Pernil Is a Game Changer
Now, my mami and abuela would probably wag their fingers at me for not making pernil the way they taught me—cooked nice and slowly in the oven—but using an instant pot cuts the cooking time by a good three hours.
I broil the roast after it pressure cooks to crisp the skin—what pernil is famous for. Mami and abuela will just have to forgive me because I’m hooked.
Délice Maison / Marta Rivera
The Best Size Pork for Your Instant Pot
Pernil is traditionally made with pork shoulder, but it’ll be hard to find one that will fit into a standard Instant Pot. The size of your instant pot limits the size of your pernil—I recommend one that’s about 5 pounds. However, you’ll be able to find a smaller cut of Boston butt or pork butt, which comes from a lower part of the pig’s front leg. The added bonus? Boston butt can be found boneless, so you don’t have to remove the bone later. Plus, a smaller portion is great for smaller families who don’t need what I call a brontosaurus pernil.
Délice Maison / Marta Rivera
No Instant Pot? Here’s How to Cook It in the Oven
Marinate the pernil as instructed in the recipe below.
Preheat the oven to 350°F.
Place the marinated pernil on a rack set inside a roasting pan. Lightly oil the skin with 1 tablespoon vegetable oil and tightly cover the pan with foil.
Roast the pernil for 2 hours and 15 minutes.
Remove the pan from the oven and uncover the pernil. Turn the oven broiler on to low.
Sprinkle 1/2 teaspoon salt all over the skin and allow it to dissolve slightly. Return the pan to the oven and crisp up the skin under the broiler for 5 to 8 minutes.
Serve Your Pernil With Rice and Beans and Tostones
Pernil is unlike most roasts in that it’s not served with gravy. Instead, it’s served on its own. The juices rendered during cooking are usually used to make arroz con gandules , a rice dish traditionally serve with pernil.
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. Never ever toss the pan juices!
Serve your pernil sliced with rice and beans, tostones , and potato salad. Leftover pernil is fantastic in these Cubano sandwiches .
Délice Maison / Marta Rivera
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