Instant Pot Pernil (Roast Pork)
Ingredients
- 5 pounds Boston or pork butt
- 1 large lime large lime
- 1/4 cup sofrito
- 10 cloves garlic cloves garlic
- 11 teaspoon adobo con pimienta
- 1/2 tablespoon granulated onion powder
- 1/2 tablespoon dried oregano
- 1 teaspoon black pepper
- 1 packet sazón
- 1 tablespoon vegetable oil
- 1/2 cup water
- 1/4 cup lime juice
- 1/4 cup lemon juice
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Instructions
- Rinse the pork butt, dry the surface with paper towels, and place the pork butt on a platter or large bowl.,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.,Simply Recipes / Marta Rivera
- Drizzle 2 1/2 tablespoons fresh lime juice all over the pork, making sure to rub it inside the pocket you just created. Allow the lime juice to penetrate the meat while you prepare the marinade.
- In a small bowl, stir the recaito, garlic paste, 1 tablespoon of adobo, granulated onion powder, dried oregano, black pepper, and the sazón. The mixture will form a loose paste.,Simply Recipes / Marta Rivera
- Use your hands or the back of your spoon to rub the marinade on the pork, including inside the pocket under the skin.,Simply Recipes / Marta Rivera
- Transfer the pernil into a lidded container or gallon-sized zip top bag. Marinate it in the refrigerator for 12 hours.,Simply Recipes / Marta Rivera
- Remove the pernil from the fridge 20 minutes before cooking to allow it to come to room temperature. Just before searing, sprinkle the pork with the remaining 1 teaspoon adobo.,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.,Simply Recipes / Marta Rivera,Simply Recipes / Marta Rivera
- After removing the pernil from the pressure cooker, press the cancel button. Pour 1/2 cup water, 1/4 cup lime juice, and 1/4 cup lemon juice into the pot. Use a flat-edged spoon to scrape up the browned bits from the bottom.,Simply Recipes / Marta Rivera
- Use tongs to return the pernil to the pot with the skin facing up.
- Cover the pot and secure the lid. Make sure the pressure regulator is sealed.,Set it to pressure cook on high pressure for 1 hour. It will take about 10 minutes to come up to pressure.,Simply Recipes / Marta Rivera
- After the cooking time is over, allow the pressure to release naturally for 15 minutes.,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.,Simply Recipes / Marta Rivera,Simply Recipes / Marta Rivera
- Set the oven broiler to low. Place the pernil under the broiler and allow the skin to crisp for 5 to 8 minutes, until dark, crisp, and blistered.,The broiler may create a lot of smoke, so I recommend turning on the exhaust fan or opening all your windows.
- Allow the pernil to rest for 10 minutes before slicing. Then, use a sharp knife to cut it into 1/4- to 1/2-inch slices. Ladle some of the cooking juice from the pot over the sliced meat.,Simply Recipes / Marta Rivera
- Refrigerate leftovers, including the cooking juices, in a lidded container for up to 3 days.,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? Let us know with a rating and review!,Simply Recipes / Marta Rivera
Source
Original recipe: View Original
