Makes 8-10 servings

I’d pressure-cook this because you’re already making six other things, but if you don’t have an instant pot, a dutch oven works too. Just cook it for 4 hours at 300°F.

As simple as this one looks, I have toppings set aside like black beans, cilantro, pickled onion, limes, crema, and diced onion to sprinkle over before eating.

all you need:

NutritionSortLoading...
Loading...

4–5 lb boneless pork shoulder

2 tsp kosher salt

1 tsp black pepper

2 tsp ground cumin

1 tsp garlic powder

1 tbsp brown sugar

1 tbsp neutral oil

1 yellow onion, sliced

4 tomatillos, quartered

4 cloves garlic, smashed

24 oz salsa verde

½ cup chicken stock or water

Juice of 1 lime

Select allAdd

to finish

SortLoading...
Loading...

2 cans black beans, drained and rinsed

Fresh cilantro

Lime wedges

Select allAdd

instructions:

1. Cut pork into roughly 3-inch chunks. Season with salt, pepper, cumin, garlic powder, and brown sugar.

2. Set pressure cooker to sauté. Add oil and brown pork in batches.

3. Remove pork and sauté onion and tomatillos for 2-3 minutes.

4. Add garlic for 30 seconds.

5. Pour in a splash of stock and scrape up the browned bits. Return pork and add salsa verde and remaining stock.

6. Pressure cook on high for an hour. Natural release 15 minutes, then vent. If you don’t have a pressure cooker, you can use a dutch oven for steps 3-7 and then bake at 300°F for 3-4 hours.

7. Remove pork and shred. Return to the sauce and finish with lime.

8. Warm black beans separately with a little salt, cumin and a spoonful of the pork liquid.

Now you’ve got pork for bowls, tacos, quesadillas, nachos or sandwiches. I portioned mine over rice because it’s unlikely my kids will take the necessary steps to do any of these things themselves.