Instant Pot Pulled Pork Chile Verde
This Instant Pot pulled pork chile verde is made by pressure cooking pieces of pork shoulder in a delicious homemade chile salsa verde made with roasted green chiles, tomatillos, onions, garlic and cilantro. Serve alone, as tacos or top french fries to make carnitas fries.
Servings 8
Calories 403kcal
Ingredients
- 5 New Mexico green chile peppers
- 8 tomatillos peeled
- 1 small onion quartered
- 1 tablespoon olive oil
- 7-8 lb bone-in pork shoulder
- 1 bunch fresh cilantro
- 6 garlic cloves
- 2 teaspoon salt
Instructions
- Peel the tomatillos and clean with water to remove the stickiness. Pat dry. Place the tomatillos, chile peppers and onion on the baking sheet and coat with olive oil.
- Place under the broiler for 5 minutes. Flip vegetables over and broil for an additional 3-5 minutes until charred, but not burnt. Remove from the oven and cover chile peppers with aluminum foil. Let it sit for 10 minutes.
- In the meantime, trim any excess fat on the exterior of the pork roast. Cut pork into smaller pieces about 4-5 inches long and then place it in the Instant Pot.
- Remove skin from the chile peppers. Remove the seeds if you don't want your dish too spicy. Add the broiled vegetables into a large blender with cilantro, garlic and salt. Blend until smooth.
- Reserve about 1-cup of chile verde and pour remainder over pork. Coat all the pork pieces with sauce.
- Cover pressure cooker and secure the lid then set for 75 minutes high pressure. Make sure the vent is in sealing position.
- Let it natural pressure release for 20-30 minutes then release any remaining pressure. Open and remove the lid. Pork should be fall apart fork tender.
- Remove the pork from the pressure cooker and place it on a baking sheet. Using two forks, begin shredding the pork into bite size pieces while removing any large chunks of fat.
- For crispy pulled pork, add a single layer of shredded pork onto a baking sheet. Drizzle with some of the liquid remaining in the Instant Pot.
- Place the baking sheet under the broiler about 4-6 inches away and cook for 5 minutes.
- Using long handled tongs mix and flip the crispy pieces over and cook under the broiler for another 2-3 minutes until crispy and not burnt.
- Serve as tacos or top french fries. Serve with reserved salsa verde, shredded cheese, pico de gallo, guacamole, sour cream, radishes, and/or wedges of lime.
Notes
You can use a pork shoulder, port butt or picnic roast.
If making carnitas fries, prepare french fries then place on a baking sheet. Top generously with cheese and place under the broiler until cheese is melted. Top with carnitas and any other of your favorite toppings.
TO STORE: Store any leftover pork in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1g | Calories: 403kcal | Carbohydrates: 6g | Protein: 48g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 162mg | Sodium: 883mg | Potassium: 947mg | Fiber: 2g | Sugar: 3g | Vitamin A: 71IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 3mg
