– 4–5 lb pork shoulder (bone-in or boneless) – 6 garlic cloves – 1 tbsp dried oregano – 1 ½ tsp kosher salt – 1 tsp black pepper – 2 tbsp white vinegar – 2 tbsp olive oil – 1/2 cup water or chicken broth
Blend garlic, oregano, salt, pepper, vinegar, and olive oil into a paste. This traditional adobo marinade infuses deep flavor into the pork.
Rub the marinade generously over a 4–5 lb pork shoulder. Let it marinate for at least 4 hours or overnight in the fridge for best results.
Use the “Sauté” function to brown the pork on all sides. This adds depth and color to the final dish before pressure cooking begins.
Add water or broth, then seal and cook on high pressure for 90 minutes. Allow a natural pressure release for about 15–20 minutes.
For crispy skin, transfer pork to a baking sheet and broil for 5–10 minutes. This gives your pernil that irresistible golden crust.
Shred pork and serve with rice, beans, or plantains. This Instant Pot version delivers authentic flavor in a fraction of the time.