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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
4 pounds pork shoulder, trimmed & cut into chunks
1, 28 ounce can green chili enchilada sauce
1/2 cup fresh cilantro
1/2 cup shredded carrots
2 tablespoons dried oregano
1 tablespon ground cumin
1 tablespoon dried minced onion
8 to 10 cloves of pickled garlic or fresh garlic
2 tablespoons pickled garlic juice (optional)
NOTE: I am using a Wolfgang Puck Bistro 5 quart electric pressure cooker. Please consult the manufacturers instruction manual for your model to learn how best to set your particular model of machine for cooking this dish.
Step by Step Instructions
Place all ingredients in the vessel of your pressure cooker.
Set according to manufacturers instructions for the amount of meat you are preparing.
I set mine for 40 minutes however it actually took about 1 hour to cook the meat tender enough to shred.
When meat is done. Shred with a pair of tongs or a couple of forks.
Serve in burritos, tacos, tostadas or enchiladas. Or just eat it with tortillas!
Leftovers can be portioned and frozen or kept in an airtight container in the fridge for up to 1 week.
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