Ingredients

The following ingredients have 20 Servings
  • 5 pounds pork shoulder/butt ((de-boned and cut into chunks))
  • 24 ounces salsa verde ((I used 1 1/2 jars Herdez Mild))
  • 1 Tablespoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup chopped cilantro

Instruction

  • 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.