Ingredients
3 1/4 pounds pork shoulder, cut into thirds
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil, plus more as needed
1 large onion, thinly sliced
1 can (7 ounces) diced green chiles, such as Goya
1 3/4 cups medium green salsa, such as Xochitl
Accompaniments for Serving: Tortilla chips, cilantro, sour cream, cotija cheese, sliced radishes serrano or jalapeño chiles, and sliced avocado
Preparation
Season pork with salt and pepper. Heat 2 tablespoons oil in an electric pressure cooker set to sauté. Working in batches, brown pork all over (adding 1 more tablespoon oil if needed), 16 to 20 minutes total. Remove pork and switch cooker off. Let pork cool slightly; cut into 1-inch chunks.
Return cooker to sauté setting. Add onion, season with salt and pepper, and cook until translucent, about 3 minutes. Return pork to cooker with canned chiles and salsa. Secure lid and manually set cooker to high. Set timer for 35 minutes and let come to pressure.
Once time is complete, switch off and manually release pressure, then remove lid. Let cool 10 minutes; skim fat. Serve with accompaniments.
