2lbs (1kg) pork shoulder, cut into 6 equal-sized pieces

1 tsp fine grind sea salt

¹⁄₂ tsp ground black pepper

2 jalapeño peppers, seeded and stemmed

1lb (450g) tomatillos, husks removed and quartered

3 garlic cloves

1 medium white onion, chopped

1 tsp ground cumin

¹⁄₂ tsp dried oregano

1 tbsp lime juice

3 tbsp fresh cilantro, chopped

1²⁄₃ cups chicken broth

1¹⁄₂ tbsp olive oil

1 Season the pork cuts with the salt and pepper. Gently rub the seasonings into the pork cuts. Set aside.

2 Combine the jalapeños, tomatillos, garlic cloves, onions, cumin, oregano, lime juice, cilantro, and chicken broth in a blender. Pulse until ingredients are well combined. Set aside.

3 Select Sauté (Normal) and add the olive oil to the pot. Once the oil is hot, add the pork cuts and sear for 3–4 minutes per side or until browned.

4 Pour the simmer sauce over the pork and lightly stir to coat the cuts in the sauce.

5 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 55 minutes.

6 When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

7 Open the lid. Transfer the pork cuts to a cutting board and use two forks to shred the pork.

8 Transfer the shredded pork back to the pot and stir to combine the pork with the sauce. Transfer to a serving platter. Serve warm.

tip This is wonderful served over cauliflower rice or in romaine lettuce shells for keto-style tacos.