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Description
This recipe is courtesy of Hola Jalapeño.
Ingredients
US|METRIC
7 SERVINGS
- 3 lb. boneless pork shoulder (cut into large chunks)
- 2 Tbsp. olive oil
- 2 white onions (thinly sliced)
- 5 cloves garlic (chopped)
- 9 Roma tomatoes (chopped)
- 3 chipotle peppers in adobo (chopped)
- 1 tsp. kosher salt (plus more for seasoning)
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Directions
- Season the pork. Generously season the pork with salt.
- Sauté the vegetables. Select the Sauté function on the Instant Pot and press Start, then set timer for 10 minutes. Add oil and let heat 1-2 minutes. Once hot, add onions and garlic, season with salt and sauté, stirring occasionally for 3-4 minutes. Add tomatoes, chipotles, and measured teaspoon of salt. Cancel Sauté function.
- Pressure cook pork. Add pork, stir to combine. Select Pressure Cook, set on Hi, and set timer for 15 minutes. Hit Start.
- Slow release the pressure. If you have the time, I like to release the pressure slowly while I’m making my side dishes. This takes about 50 minutes. If you are in a rush however, you can quick-release the pressure and serve right away.
- Enjoy! Serve the pork with it’s sauce over rice or shred and serve as tacos or tostadas!
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol115mg38% |
Sodium450mg19% |
Potassium980mg28% |
Protein46g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate7g2% |
Dietary Fiber1g4% |
Sugars4g |
Vitamin A15% |
Vitamin C20% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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