Pressure cooker Puerto Rican pernil

By Side Passion

Ingredients

• 1 whole garlic bulb, peeled, separated and divided
• 1 medium onion, quartered
• 1/2 large grapefruit, juiced
• 3 TB fresh oregano leaves
• 3 TB olive oil, divided
• 1 serrano pepper, seeded and chopped
• 2 tsp ground cumin
• 1 tsp salt
• 1 boneless pork shoulder roast(4-5lbs)
• 1/2 C chicken broth

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

Place half the garlic cloves, the onion, grapefruit juice, oregano, 1 TB oil, Serrano pepper, cumin and salt in a food processor; process until mostly smooth. Reserve 6 TB marinade for serving.

Step 2

Pour remaining marinade into a shallow dish. Cut slits into roast; inserting remaining garlic cloves. Place pork in dish; turn to coat. Cover and refrigerate at least 1 hour. Cover and refrigerate reserved 6 TB of marinade.

Step 3

Drain pork, reserving marinade in dish. Select saute or Browning setting on a 6qt electric pressure cooker. Adjust for medium heat; add the remaining 2TB oil. When oil is hot, brown the roast on all sides and remove. Add broth to pressure cooker. Cook 1 minute, stirring to loosen bits from pan. Press cancel.

Step 4

Add marinade from marinade dish and return roast to pan. Lock lid; close pressure release valve. Adjust to pressure cook on high 60 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure.

Step 5

Pull pork apart in large chunks. Serve with rice, tortillas, line wedges and reserved marinade.