5poundspork shoulder/butt(de-boned and cut into chunks)
24ouncessalsa verde(I used 1 1/2 jars Herdez Mild)
1Tablespooncumin
¼teaspooncayenne pepper
½cupchopped cilantro
Instructions
Remove the bone from pork butt/shoulder and cut pork into large chunks .
Sprinkle with cumin and cayenne pepper, rub to thoroughly coat.
Pour about 1 cup of salsa verde into the liner of your pressure cooker.
Place the seasoned pork on top of the salsa verde, and pour remaining salsa on top.
Secure the lid, select Manual and adjust time to 90 minutes on High Pressure. If you have a newer model or do not have a “Manual” button, press the “Pressure Cook” button.
When the pot beeps, allow the pressure to release naturally for 20 minutes then press the pressure knob to release any remaining pressure.
Place the pork in a large bowl and shred with two forks. Pour additional salsa verde and chopped cilantro to the pulled pork, then mix to combine.
Notes
If your salsa verde does not have a lot of liquid, you may need to add water to your Instant Pot before cooking. You can see how watery mine was, you need a cup of liquid to make your pressure cooker work correctly, so use your best judgement. If you do not have enough liquid, your pressure cooker will not build pressure and will not start counting down. Add water and try again.
The additional 1/2 jar of Salsa Verde that is added to the cooked meat is not mandatory, but it does add a lot of flavor and moisture.
The amount of cayenne pepper that I added is just to add an additional layer of flavor with a “slight” bit of kick. If you like spicier foods, choose a HOT salsa verde…add sliced jalapenos…or add hot sauce before serving.
I have this Instant Pot, and love it! {affiliate link} All of my recipes are made using a 6 Quart pressure cooker. I do not know the adjustments that need to be made to make this recipe in a 3 or 8 quart pressure cooker.