Instant Pot Pernil (Roast Pork)

1. Stage

Prepare the pork:  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.

2. Stage

Drizzle lime juice over the pork: 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.

3. Stage

Make 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.

4. Stage

Rub the marinade on the pork: Use your hands or the back of your spoon to rub the marinade on the pork, including inside the pocket under the skin.

5. Stage

Marinate the pernil:  Transfer the pernil into a lidded container or gallon-sized zip top bag. Marinate it in the refrigerator for 12 hours.

6. Stage

Sear the pernil:  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.

7. Stage

Deglaze the pot:  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.

8. Stage

Return the pernil into the pot: Use tongs to return the pernil to the pot with the skin facing up.

9. Stage

Pressure cook the pernil:  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.

10. Stage

Release the pressure:  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.

11. Stage

Crisp the skin: 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.

12. Stage

Rest the pernil, then serve:  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. 

13. Stage

Store leftovers and reheat: 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!