Tomatillo Pork
- 10m Prep Time
- 1h 0mCook Time
- 1h 20mReady In
A flavorful pork shoulder roast cooked in salsa verde with red potatoes, finished with fresh cilantro. This Instant Pot recipe delivers tender meat and a tangy sauce.
Ingredients
- 1 bunch fresh cilantro
- 14.8 ml vegetable oil
- 1.36 kg bone-in pork-shoulder roast (Boston butt) well trimmed
- 1 mild salsa verde divided
- 3 clove garlic halved lengthwise
- 907 g small red potatoes cut into quarters
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 195 mg
- Iron: 2.36 mg
- Magnesium: 43.1 mg
- Phosphorus: 204 mg
- Potassium: 772 mg
- Zinc: 1.45 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 bunch fresh cilantro
- 14.8 ml vegetable oil
Prepare
- 1.36 kg bone-in pork-shoulder roast (Boston butt), well trimmed
- 1 mild salsa verde, divided
- 3 clove garlic, halved lengthwise
- 907 g small red potatoes, cut into quarters
Let's Cook
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Step 1.
From the cilantro, finely chop 1½ tablespoons of cilantro stems. Remove enough leaves from the remaining bunch to loosely pack ½ cup. Keep the leaves separate from the stems.
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Step 2.
Press Sauté on the Instant Pot and adjust the heat to More. Heat the vegetable oil for 1 to 2 minutes. Add the pork shoulder roast and cook, uncovered, until browned on all sides, about 10 minutes. Add 1 cup of the salsa verde, the halved garlic cloves, and the chopped cilantro stems to the pot.
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Step 3.
Cover and lock the lid. Cook on high pressure for 45 minutes. After cooking, allow the pressure to release naturally for 20 minutes, then release any remaining pressure manually.
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Step 4.
Transfer the pork to a cutting board. Add the quartered red potatoes to the pot. Cover and lock the lid. Cook on high pressure for 5 minutes, then use the quick release method. Meanwhile, slice the pork against the grain and place it on a platter; cover to keep warm. Using a slotted spoon, transfer the potatoes to the platter.
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Step 5.
Skim off the fat from the broth in the pot and discard. Press Sauté and adjust the heat to More. Simmer the broth for 10 minutes, or until the liquid is reduced by about one-third. Stir in the remaining salsa verde. Spoon the sauce over the pork and potatoes, and scatter the reserved cilantro leaves on top.