Pressure Cooker Green Chile Pork Carnitas

• Meat

  • 2 3 lbs pork shoulder, cut into 6-8 pieces

• Produce

  • 2 Bay leaves
  • 1 Cilantro
  • 3 cloves Garlic
  • 1 Green bell pepper
  • 1 Jalapeno, large
  • 1 Onion
  • 1 tsp Oregano
  • 1 Poblano pepper
  • 1 Red onion
  • 1 lb Tomatillos

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 1 Tortillas

• Dairy

  • 1 Queso fresco

Found on pressurecookingtoday.com

Directions

• Rub pork shoulder pieces with salt and pepper then place in pressure cooker and brown in olive oil for 2-3 minutes. Add in jalapeño, green pepper, poblano, quartered tomatillos, garlic, onion, cumin, oregano, chicken broth, and bay leaves. Give a quick stir and lock lid, then set to high pressure for 55 minutes. Do a natural release and then release remaining pressure with a quick release after 10 minutes. Remove meat from pressure cooker and add broth with peppers to blender and puree. Shred meat with fork and then add back to pressure cooker along with green chile sauce. Stir to combine and then serve in tortillas topped with crumbled queso fresco, red onion, and cilantro.