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Instant Pot Pipián Pork
This fork-tender pork in green mole sauce can be made in a slow cooker as well.
Ingredients
- 3 1/2 lb. boneless pork shoulder, cut into 1 1/2-inch cubes
- 2 tsp. Diamond Crystal kosher salt or 1 1/2 tsp. regular kosher salt
- 2 cups pipián verde (get the recipe here), divided
- 2 tbs. raw pepitas
- 2 radishes, cut into thin matchsticks
- 2 tbs. fresh cilantro leaves
Directions
STEP 1
In a large bowl, toss the pork with the salt. Add the pork cubes and 1/2 cup pipián verde to an Instant Pot. Lock the lid on the pot. Cook under high pressure for 35 minutes.
STEP 2
While the pork is cooking, toast the pepitas in a large skillet over medium heat for three to five minutes or until fragrant. Transfer them to a plate to cool.
STEP 3
After 35 minutes, manually release the pressure and check that the pork is done. Pour the remaining pipián verde into the pot and turn on the sauté function.
STEP 4
Cook for five to 10 minutes or until the sauce thickens slightly. Serve garnished with the radishes, cilantro, and toasted pepitas, alongside Tam's cauliflower rice.
Photography by: Henry Fong
Recipe excerpted from Nom Nom Paleo: Let’s Go! Copyright January 2022 by Michelle Tam and Henry Fong. Published January 18, 2022, by Andrews McMeel Publishing. Reprinted with permission.
Michelle Tam is an award-winning food blogger at NomNomPaleo.com who also has a Webby Award–winning Nom Nom Paleo cooking app available for iPhone and iPad. Her cookbook, Nom Nom Paleo: Food for Humans, is a New York Times bestseller.
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