Pork Verde

This recipe makes about 5 cups of Pork Verde and is 6 servings

Directions:

1. Rub the pork pieces with salt and pepper.
2. Select Sauté on the Instant Pot and add the avocado oil to the inner pot.
3. Once hot, sear the pork on all sides until browned, about 3–4 minutes per side.
4. In a separate bowl, mix the salsa verde and chicken broth.
5. Pour the salsa mixture over the pork in the Instant Pot.
6. Close and lock the lid. Turn the pressure release valve to Sealing.
7. Select Pressure Cook (Manual), set to High Pressure, and adjust the timer to 40 minutes.
8. Once cooking is complete, let the pressure naturally release for 10 minutes.
9. Quick Release the remaining pressure by turning the valve to Vent.
10. When all pressure is released, remove the lid. Transfer the pork to a platter and shred with two forks or a stand mixer with paddle attachment.
11. Return the shredded pork to the Instant Pot and stir to combine with the sauce.
12. Line your tray(s) with parchment paper and spread the shredded pork evenly.
13. Use dividers to pre-portion the pork.
14. Freeze until solid.
15. Freeze dry (drying time is approximately 24 hours).
    

Rehydration:

Place about ⅔ to 1 cup of freeze-dried pork mixture in a bowl or pan and gradually add ⅓ to ½ cup of hot water, stirring gently to help it absorb. Let it sit covered for 5–10 minutes, stirring occasionally, and add more water if needed for desired texture.

Notes:

This pork is excellent used as an enchilada filling, to top burrito bowls, over nachos, or stuffed into sweet potatoes with a crema or some lime juice.

Nutritional Value Per 1 serving

Calories: 370   Protein: 30 g   Fat: 25 g   Carbohydrates: 2 g   Sugar: 1 g   Fiber: 0 g

Cycle times & rehydration for reference only. Your results may vary.