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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.
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.
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.
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.
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You could make this flavorful Hawaiian-inspired dish in a slow cooker, but my pressure-cooker version will get you a giant pile of smoky, fork-tender pork in a fraction of the time. It’s delicious as is — or you can crisp it up and make carnitas, add it to a frittata, or make tacos with it.