pernil

Juicy pernil made in the Instant Pot in only 90 minutes.

Cuban Pulled Pork Instant Pot Recipe

shoulder pork

garlic

salt

black pepper

cumin

oregano

white vinegar

limes (juiced)

water

In a large bowl, marinate pork with all ingredients, except water. Cover bowl and refrigerate pork 2-24 hours.

Place water and pork in Instant Pot, (cut into 2-3 large chunks if necessary). Close lid and set valve to sealing. Press meat option and set time to 90 minutes. When timer goes off, press cancel and allow Instant Pot to naturally depressurize, about 20 minutes. When ready, remove pork and shred with two forks. Add some liquid from instant pot over the pork and serve.

(I added more lime juice once ready to serve for an extra pop of flavor.)

Puerto Rican pernil is one of my all time favorite dishes. You can eat this alone or make tacos, tostadas, quesadillas and &nbsp;it freezes well also. &nbsp;This is the best pernil recipe I have ever made and it gives a really tender, slow cooked juicy pork with wonderful flavors. &nbsp;Be sure you save the juice, separate it from the fat and add it back to the meat! &nbsp;Que rico!

Pernil - Authentic Puerto Rican Slow Roasted Pork

pork

Tbsp sofrito

Goya

adobo seasoning

Stab the pork shoulder in various places and insert the garlic pieces.&nbsp;Combine the adobo and sazon and use as a dry rub and coat pork shoulder.&nbsp; Rub the sofrito all around the pork shoulder.&nbsp;

Cover with plastic wrap and set in your refrigerator overnight.

Preheat your oven to 300F. Remove plastic from pork shoulder and place in a roaster pan.

Cook covered for about 3 hours. Remove from oven, flip and cover once more. You can add 1/2 to 1 cup of water to the roaster to add some additional juices for later.

Continue to cook another 2 hours, or until fork tender. It should fall apart.

Remove from oven and place half the shoulder on a large cutting board. Discard the layer of fat.

Start chopping the meat with a sharp knife and place chopped pieces in a large bowl.

Take remaining juices from the cooking process and place in a container in the refrigerator to allow the fat to rise to the top and solidify. Remove solid fat and discard. If you have a gravy and fat separator, those work very well. Mix the juice with your chopped meat.

Portion off into individual containers and freeze.&nbsp; This will keep frozen for several months if you vacuum pack it.&nbsp;

My Fellow is From Puerto Rico and this is the way his Mother fixed
this every Holiday. So I am going to fix this for him New Years Day. Pernil is how you say pork in Spanish. Enjoy everyone!

Pork Shoulder Pernil Spanish Style

pound(s) pork shoulder roast

clove(s) garlic, minced

teaspoon(s) oregano,dried

teaspoon(s) adobo seasoning

olive oil

pinch(es) salt and pepper

A traditional Latin American dish, Pernil is marinated overnight and roasted until fall-apart tender. Juicy and delicious, it is an easy yet impressive centerpiece for your Christmas table!

Pernil (Roast Pork Shoulder)

onions,

garlic,

limes

white wine, plus more if needed

salt and black pepper,

thyme leaves

rosemary

butter, softened

Combine the onions, garlic, lime juice, 1 cup...

Combine the onions, garlic, lime juice, 1 cup white wine, salt and pepper in the jar of a blender or food processor. Blend until smooth. If the mixture is too thick, add more wine. Reserve.

Place the pork shoulder on a cutting board...

Place the pork shoulder on a cutting board and score the skin with a sharp paring knife, making a cross-hatch pattern.

Transfer the pork to a big bowl (or...

Transfer the pork to a big bowl (or brining bag) and pour the marinade over it. Sprinkle with the herbs and rub the mixture into the pork, getting into every nook and cranny. Cover with plastic and refrigerate for 12 to 24 hours, turning a few times so every inch gets to soak the marinade.

Preheat oven to 350 degrees F.

Place the pork on a roasting pan and...

Place the pork on a roasting pan and pour the marinade along with the remaining white wine.

Roast for several hours, 35 - 40 minutes...

Roast for several hours, 35 - 40 minutes for every pound, turning every hour or so and adding more wine to the pan as needed, until the meat is very tender and a meat thermometer inserted in the thickest part reads 195-205 degrees F. Remove from oven.

Turn the pernil skin side up, brush the...

Turn the pernil skin side up, brush the skin with the butter and place it under the broiler until crisp.

Let it rest, tented with foil, for at...

Let it rest, tented with foil, for at least 3 minutes (and up to 30 minutes) before serving with the pan juices.

Top 4 pernil recipes from across the web

The most viewed pernil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cuban Pulled Pork Instant Pot Recip...

Pernil - Authentic Puerto Rican Slo...

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Pernil (Roast Pork Shoulder)

Top 4 pernil recipes from across the web

The most viewed pernil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cuban Pulled Pork Instant Pot Recip...

Pernil - Authentic Puerto Rican Slo...

Pork Shoulder Pernil Spanish Style

Pernil (Roast Pork Shoulder)

The most viewed pernil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine