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.
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.
No Instant Pot? Here’s How to Cook It in the Oven
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.
More Instant Pot Recipes for Gatherings
Instant Pot Turkey Breast and Gravy Easy Instant Pot Cheesecake Instant Pot Shepard’s Pie How to Cook Potatoes in the Instant Pot Instant Pot Pumpkin Cheesecake
1 tablespoon vegetable oil
1/2 cup water
1/4 cup fresh lime juice (from 2 limes)
1/4 cup fresh lemon juice (from 1 lemon)
Use the tip of a sharp knife to poke 1-inch slits all over, but don’t poke holes through the skin. Run your knife between the meat and the skin to create a small pocket—you’ll rub marinade under the skin later. Select the sauté setting on your instant pot. If yours has the option, set it to high. When the display reads “hot,” add the vegetable oil. Place the pernil in the pot using tongs and sear the meat for 3 minutes on three of its four sides for a total of 9 minutes. Don’t sear the side with the skin. Transfer the seared pernil to a platter. Set it to pressure cook on high pressure for 1 hour. It will take about 10 minutes to come up to pressure. Then, carefully press the release valve to completely de-pressurize the pot—I use a kitchen towel or mitts. Remove the lid and use tongs to transfer the pernil onto a sheet pan. To reheat, portion out the desired amount of meat and heat it until warmed through in a microwave-safe container with some of the cooking juice drizzled on top. You can also heat the pernil in a skillet. Bring some of the cooking juices to a simmer over medium heat, then add the sliced meat. Heat for about 5 minutes, until warmed through. Did you love this recipe? Leave us some stars below!
