Well, as of Saturday, I am officially Mrs. Fairbanks! Everything about my wedding weekend was perfect and the weather was phenomenal. I’m sad that it’s already over, but am glad we have still have the reception to look forward to this September in Michigan. It’ll be a bigger party with all the family and more friends. Then, the celebration will continue with our honeymoon next April. It’s kind of nice to spread things out like this, otherwise I think I’d be even more sad about everything being over. All in all, I am very blessed. Anyway, I’ll be sharing some photos soon, but meanwhile, I have a recipe for you all to enjoy. It’s my first pressure cooker recipe too!
Please know, this recipe can be made in a slow cooker as well. Just place the cooked onion mixture and seared meat inside the slow cooker, and add the lime juice and green sauce. Cook on low for 8-10 hours or until meat shreds apart with a fork. Then, add the oregano and serve.
Also, if you cannot find the green sauce, a tomatillo salsa will work in its place. The sauce is from a Bend, Oregon company, so folks outside of the Pacific NW may or may not be able to find it in stores. I bought mine from Whole Foods.
- 1 Tbsp grass-fed tallow, plus more if needed
- 2 lb pork shoulder roast, string removed if necessary
- 1 red onion, chopped
- 1 poblano pepper, chopped
- 2 cloves garlic, finely chopped
- 1 16 oz jar Barcelona Sauces #7 Green Sauce
- Sea salt and pepper to taste
- 1/2 lime, juiced
- 3 Tbsp fresh oregano, chopped
- Melt tallow in the pressure cooker over medium heat. Add the onion, garlic and poblano pepper. Saute a few minutes, until onion is translucent and pepper has softened. Remove from pan and set aside.
- In the pressure cooker again, add a bit more tallow. Season the pork shoulder with sea salt and pepper and add to the pressure cooker. Sear a few minutes on each side. Then, add the onion mixture back to the pressure cooker, along with the green sauce and lime juice.
- Secure the lid to the pressure cooker and bring to pressure, according to your pressure cooker directions.
- Cook at low pressure for 60-70 minutes or until pork shreds apart with a fork. Once done, add the fresh oregano and a bit more lime juice if desired.
*Note: I cooked the pork shoulder for longer than directed in the pressure cooker, to ensure it would be tender enough to shred.
Yields: 4-5 servings