Pressure Cooker Puerto Rican Pork Roast (Pernil)
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.
Ingredients
- 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
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1/2 teaspoon sage
- 1/2 teaspoon oregano
- 1/2 teaspoon tumeric optional
- 1 bay leaf
- 1 cup liquid stock, broth, water
Instructions
- 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.