Pernil, a traditional Puerto Rican dish, features marinated pork shoulder slow-roasted to perfection. This Pressure Cooker Puerto Rican Pernil recipe captures the authentic flavors in a fraction of the time. The result is tender, juicy pork infused with garlic, citrus, and herbs, perfect for any occasion.
Ingredients
- Pork and Marinade:
- 4 lbs bone-in pork shoulder (pernil)
- 8 cloves garlic, peeled
- 1 medium onion, roughly chopped
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 serrano pepper, seeded and chopped (optional, for heat)
- For Cooking:
- 1 cup low-sodium chicken broth
- Optional Garnishes:
- Fresh cilantro, chopped
- Lime wedges
Preparation
Prepare the Marinade
- In a food processor, combine garlic, onion, orange juice, lime juice, olive oil, oregano, cumin, smoked paprika, salt, black pepper, and serrano pepper (if using). Blend until a smooth paste forms.
Marinate the Pork
- Rinse and pat dry the pork shoulder. Using a sharp knife, make several deep slits into the meat.
- Rub the marinade thoroughly over the pork, ensuring it reaches into the slits.
- Place the pork in a large resealable bag or covered dish. Marinate in the refrigerator for at least 4 hours, preferably overnight, to allow flavors to penetrate.
Sear the Pork
- Remove the pork from the refrigerator 30 minutes before cooking to bring it to room temperature.
- Set the pressure cooker to the ‘Sauté’ function and heat 2 tablespoons of olive oil.
- Sear the pork shoulder on all sides until browned, approximately 4 minutes per side. This step enhances flavor and seals in juices.
- Once seared, remove the pork and set aside.
Deglaze the Pot
- Add 1 cup of low-sodium chicken broth to the pot, scraping up any browned bits from the bottom. This deglazing process adds depth to the cooking liquid.
Pressure Cook
- Return the pork to the pressure cooker, placing it in the liquid.
- Secure the lid and set the pressure cooker to ‘Manual’ or ‘Pressure Cook’ on high for 60 minutes.
- After cooking, allow the pressure to release naturally for 15 minutes, then perform a quick release for any remaining pressure.
Rest and Serve
- Carefully remove the pork from the cooker and place it on a cutting board. Let it rest for 10 minutes to redistribute the juices.
- Shred the pork using two forks, discarding any excess fat.
- Serve the shredded pernil with your choice of sides, garnished with fresh cilantro and lime wedges if desired.
Variation Ideas
- Spicy Pernil: Incorporate additional serrano or jalapeño peppers into the marinade for extra heat.
- Herb-Infused: Add fresh herbs like thyme or rosemary to the marinade for an aromatic twist.
- Citrus Zest: Include orange or lime zest in the marinade for a more pronounced citrus flavor.
Cooking Notes
- Marinating: For optimal flavor, marinate the pork for at least 4 hours or overnight.
- Searing: Properly searing the pork enhances the depth of flavor in the final dish.
- Resting: Allowing the cooked pork to rest before shredding ensures juicier meat.
Serving Suggestions
- Traditional: Serve with arroz con gandules (rice with pigeon peas) and tostones (fried plantains).
- Sandwiches: Use the shredded pernil as a filling for sandwiches or sliders.
- Tacos: Create flavorful tacos topped with pickled onions and fresh salsa.
Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or microwave to maintain moisture.
- Freezing: Freeze shredded pernil in portions for up to 3 months; thaw overnight in the refrigerator before reheating.
Prep Time, Cooking Time, and Total Time
- Prep Time: 15 minutes (plus marinating time)
- Cooking Time: 1 hour
- Total Time: 1 hour 15 minutes (plus marinating time)
Nutritional Information (per serving, based on 8 servings):
- Calories: 320
- Protein: 28g
- Fat: 22g
- Carbohydrates: 2g
- Sodium: 480mg
FAQs
Can I use a boneless pork shoulder for this recipe? A: Yes, a boneless pork shoulder can be used. Adjust the cooking time to 50 minutes under high pressure.
Is it necessary to marinate the pork overnight? A: While not mandatory, marinating overnight enhances the depth of flavor in the pernil.
Can I make this recipe in a slow cooker? A: Absolutely. After searing, transfer the pork and deglazed liquid to a slow cooker and cook on low for 8-10 hours or until tender.
Conclusion
This Pressure Cooker Puerto Rican Pernil offers a convenient way to enjoy a classic dish without the lengthy roasting time. The combination of garlic, citrus, and spices results in a flavorful, tender pork that brings a taste of Puerto Rico to your table. Whether for a festive gathering or a weeknight meal, this pernil is sure to impress.