Pernil – a tender, fall apart Puerto Rican pork roast LOADED with flavor. This pressure cooker method skips the marinating time and the lengthy cooking time. Have this pork roast on your table in a little over an hour.
I was provided with a free product to review. I was not financially compensated for this post. As always, all thoughts & opinions are my own.
Okay, I’ll admit, I’m a bit late to the electric pressure cooker game.
I do have a valid reason, though. Years ago I experienced a stovetop pressure cooker explosion. I was horrified. Due to my typical absent mindlessness during the simplest of tasks, I knew the old school pressure cooking method was NOT for me.
Times have changed. The electric pressure cooker is designed to be just about foolproof, even for the most distracted like myself. I knew it was time to get onboard.
As luck would have it, while I was shopping around for a pressure cooker, the folks at COSORI contacted me to try their 7-in-1 Multifunctional Pressure Cooker. Yay!
I must admit, I’ve fallen in love!
The possibilities with this pressure cooker are endless. I’ve made so many quick dinners in the past month and I have so many more ideas.
The true test, though, was pernil. This pork roast usually takes me half a day to cook – not including the 8-24 hour marinating time.
I’ve heard over and over that pressure cooking intensifies flavors. I decided to go ahead and try this recipe without a marinating period. It was an absolute success! In a little over an hour I had fall apart, flavorful pork roast on the table.
It is important to mention that cooking times do not include the pressurize & depressurize time. These add about 20-30 minutes to the process. You can choose to manually release the pressure at the end of the cooking cycle – but I’ve found it’s best to let it naturally release with meats. When making one pot meals with rice – the manual pressure release is definitely preferred.
There’s a lot of settings and features to this pressure cooker – rice, poultry, yogurt, beans, soup, meat – the preset features take the guess work out of how much pressure you need and cooking times. You can also saute, slow cook, steam and bake. I really love the “Keep Warm” function. When cooking meats like this pernil, you can cook it well ahead of time, keep it warm and have it ready to go when needed.
I’m not sure why – or how – I lived so long with a pressure cooker!
Thanks for stopping by!
My readers will receive a 15% discount on the COSORI 7-in-1 Multifunctional Programmable Pressure Cooker using this link when purchasing! Check it out! Offer expires 10/31/17.
- 4-6 pound boneless pork shoulder or butt roast
- 3 tablespoon adobo seasoning, scant (I use Goya brand)
- 2 tablespoon garlic powder, scant
- 2 teaspoon salt
- 2 teaspoon dried basil
- ½ teaspoon cumin
- ½ teaspoon pepper
- ½ teaspoon sage
- ½ teaspoon oregano
- ½ teaspoon tumeric (optional)
- 1 bay leaf
- 1 cup liquid (stock, broth, water)
- Cut pork roast into 4"-5" chunks. Place in a large mixing bowl. Set aside.
- Combine all spices, except bay leaf, in a small bowl. Stir to combine.
- Thoroughly coat pork pieces with dry seasoning mix.
- Add pork and bay leaf to pressure cooker.
- Pour in 1 cup of liquid. Make sure bay leaf is under liquid.
- Close up pressure cooker and run on Meat/Stew function for 70 minutes.
- Let pressure release naturally.
- Shred/chunk pork roast and serve. I love this served with white rice, green olives and black beans. The liquid remaining in the pressure cooker will be very salty so do not dump copious amounts of it over meat or dish.