My favorite tortilla company, Siete, just came out with my new favorite chips. So far, they might be the best thing to happen in 2017. Ever since devouring my first bag, I’ve been dreaming up recipes. The roasted verde pork is tender, juicy, and flavorful (it makes great tacos too), but let’s be honest… it’s really just the perfect topping for some crunchy cassava chips.
This recipe is EASY but because of the size of the cut, it takes quite a bit longer than 30 minutes to make. BUT, if you make it ahead (say on a lazy Sunday), you’ll not only have tastier meat as it sits in the juices longer, you’ll have enough to make Paleo Chilaquiles AND Pork Tacos.
- (1) 2-3 lb. Pork shoulder roast (also called pork butt)
- Paleo Powder
- Kent Rathbun’s Steak and Chop Salt (also available at Central Market)
- 1/4 cup onions, thinly sliced
- Olive Oil
- 2 cups Bone Broth (homemade or Pacific Naturals Chicken Original)
- Whole Foods 365 Roasted Verde Salsa (or Roasted Verde Salsa of your choice)
- Optional: 1/2-1tsp adobo sauce for a spicier dish
Heat Instant Pot on the “Sauté” setting. Add olive oil. Season the pork liberally with Paleo Powder and Steak and Chop Salt. Brown roast on all sides. And sauté onions at the same time. Remove roast from pot, add bone broth and stir to deglaze the pot by scraping the browned bits. Return roast to pot. Top with 1/2 jar Roasted Verde Salsa (and adobo sauce if desired).
Put top on Instant Pot. Close the pressure release valve. Select Meat setting and manually increase the time to 120 (this will cook for 120 minutes once it comes to pressure ensuring soft, tender, fall apart pulled pork). Once pork is done, manually release pressure (if desired). Shred and leave in sauce for at least 10-15 minutes. Ideally, if you’ve decided to make ahead, you can transfer pork to a storage dish and place in the fridge overnight. You’ll have delicious and flavorful pork the longer it sits in the juices.
Use pork to make chilaquiles or pork tacos.