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.
Ingredients:
- 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
Directions:
- 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
Pork again? You continue to amaze me, Alisa! Thank you for tackling the pressure cooker situation for me. My slow cooker also can act as a pressure cooker (and yogurt maker, apparently), but I had yet to play around with it and investigate – now you’ve done it for me (I hate reading directions).
Way to go! This looks delicious. Oh, and by the way, I LOVE Barcelona’s #7 too.🙂
There’s just something about shredded pork…it’s so good! I love shredded, slow cooked meat in general. Pork chops? No thank you, but shredded tender pork, yes please!
Looks yummy! I have to give it a try. I will be using my slow cooker as I haven’t been able to seal my pressure cooker. Time to get a new one. Thanks.
Thanks, Sharon! I hope you enjoy it!
I have been on a total pork kick this week. 1 pork tenderloin and 2 pork chops spread out among lunches and dinners for the entire week! I haven’t had my crock pot out since surgery so perhaps this will be my first go to!
AND congrats!!!!
Very nice! It’s awesome having meals on hand and ready to go. And thanks for the congrats😉
Saw this pulled through from Foodee onto my Crossfit box’s page! Fun worlds collide moment.
Awesome, I love it!
Can I use a regular stove top pot if I don’t have a pressure cooker? if so for how long would I cook and would I need to add water or more sauce?
If you don’t have a pressure cooker, I recommend doing it in the slow cooker. You can still sear the meat and sauté the pepper, onion and garlic on the stove though, as instructed in the directions. Then, place in the slow cooker and pour the sauce on top, along with the lime juice (you won’t need extra sauce or water). Cook on low for 6-8 hours or on high for 5 hours.