Braised Short Ribs
Puerto Rican Pork Shoulder
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Puerto Rican braised pork shoulder or Pernil, is a festive treat. Marinated and traditionally slow roasted, this recipe adapts the longer cook time
| Prep Time | 15 Minutes |
| Cook Time | 1 hour 40 Minutes |
| Passive Time | 12 Hours |
| Servings |
6-8 Servings
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Ingredients
- 6-7 lbs boneless pork shoulder cut into 3-4-inch wedges
- 2 Oranges juiced
- 8 limes juiced
- 1 small onion roughly chopped
- 1 cup cilantro tender stems and leaves roughly chopped
- 12 garlic cloves chopped
- 1 tbsp ground cumin
- 1 tbsp paprika
- 2 tbsp dried oregano
- 2 tsp salt
- 2 tsp black pepper
Ingredients
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Instructions
- Puree the orange juice, lime juice, chopped onion, chopped cilantro, chopped garlic, cumin, paprika, oregano, salt and pepper in a blender until smooth.
- In a large mixing bowl, thoroughly coat the pork with the marinade. Cover with plastic wrap and refrigerate for at least 4 hours , preferably overnight but up to 24 hours .
- Preheat the Instant Pot on the Saute function set for 30 minutes. When pork is ready to be cooked, shake off excessive marinade and Saute each piece for 5-6 minutes, or until all sides are browned. Do not crowd the pot and work in batches as necessary.
- Meanwhile, in a small bowl mix
½ cup of the leftover pork marinade with1 cup water. Return all browned pork pieces to the Instant Pot with the new marinade mixture. - Pressure cook on High for 60 minutes. Allow 15-20 minutes of natural release after cooking, then flip the steam valve to quick release any remaining pressure.
- Remove the pork from the pot and shred with a fork on a serving plate. Meanwhile, reduce the leftover liquid in the uncovered pot on the Saute function for 10-15 minutes, or until the sauce has reduced in half.
- Serve the pulled pork with sauce, plantain chips, lime wedges, and rice. Enjoy!
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