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.

Discover the joy of Pernil for Christmas Dinner, a succulent roast pork that brings family together in celebration.

Perfect Pernil for Christmas Dinner: A Festive Delight!

Shoulder,

Garlic, roughly chopped (Enhances the aromatic flavor)

Tbsp Kosher Salt, divided (Enhances all flavors and retains moisture)

Orange

Tbsp Chopped Fresh Oregano (Fresh is far superior to dried)

Tbsp Fresh Lime Juice (Adjust

tsp Dry Adobo Seasoning (Provides complex savory flavor)

Tbsp Extra-Virgin Olive Oil

Prepare Marinade: In a mortar, mash together the garlic, 1 tablespoon kosher salt, oregano, black pepper, lime juice, orange juice, and dry adobo seasoning into a smooth paste.

Marinate Pork: Lightly pierce the pork shoulder in several spots. Rub the marinade thoroughly over the pork and let it marinate for at least 2 hours or overnight.

Preheat Oven: Preheat your oven to 325°F (163°C). This step is vital for roasting the pork to juicy perfection.

Place Pork in Oven: Carefully place the marinated pork in a roasting pan, skin side facing up. Roast uncovered.

Increase Heat: Once the internal temperature reaches 190°F (88°C), crank the oven up to 450°F (232°C) for crispy skin.

Check for Crispiness: Roast until the skin is beautifully brown and crispy. The skin should sound hollow when tapped.

Rest &amp; Serve: Remove the pernil from the oven and let it rest for about 10-15 minutes before carving.

Preparation Steps

Pernil is a classic Puerto Rican pork dish that&#x27;s generously marinated and roasted to tender perfection. It&#x27;s their traditional Christmas centerpiece, but is great any time!

Pernil (Puerto Rican Roast Pork)

lbs Pork shoulder

12-13 garlic cloves, slivered

8-9 Tbsp sofrito

Tbsp Adobo

sazon seasoning packets

tsp cumin

orange juice

Mix marinade ingredients in a bowl: sofrito, adobo,...

Mix marinade ingredients in a bowl: sofrito, adobo, sazon, cumin, oregano and olive oil.

With a sharp knife, cut the skin away...

With a sharp knife, cut the skin away from the meat, leaving a small bit attached on one end. The skin may wrap around the bottom of the roast, if needed slice through it. Try to cut down to the meat, with the fat attached to the skin.

Place the roast in a roasting pan bottom...

Place the roast in a roasting pan bottom side up and stab a bunch of deep holes into the meat. Fill the holes with garlic slivers and marinade. Cover the entire bottom of the roast with a third of the marinade.

With the skin pulled back, repeat the process...

With the skin pulled back, repeat the process of poking holes and filling with garlic and marinade on the top of the roast. Slather the top with more marinade, leaving about a quarter of it for the skin.

Place the skin back on the roast and...

Place the skin back on the roast and score deep cuts in a criss-cross fashion, not cutting all the way through. Rub the remaining marinade onto the skin, making sure to get some down into the grooves.

Cover the roast tightly with foil and refrigerate...

Cover the roast tightly with foil and refrigerate 24-48 hours.

When ready to cook, take your pernil out...

When ready to cook, take your pernil out of the refrigerator an hour before roasting to allow it to come to room temperature. Preheat the oven to 350°F.

Add orange juice to the pan, cover and...

Add orange juice to the pan, cover and roast for four hours.

Increase oven temperature to 450°F, remove foil and...

Increase oven temperature to 450°F, remove foil and continue roasting for one hour, until meat measures 180-190°F with a meat thermometer.

Remove from oven and let rest 30 minutes.

Cut off the skin and place aside. This...

Cut off the skin and place aside. This is great to eat on the side.

Remove most of the juices into a bowl....

Remove most of the juices into a bowl. Shred meat with two forks. Toss in some of the juices until you have the desired juiciness.

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Top 6 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)

Perfect Pernil for Christmas Dinner...

Pernil (Puerto Rican Roast Pork)

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