Peruvian-Style Pressure Cooked Pork With Aji Verde Sauce
A comforting Peruvian-inspired pork dish cooked under pressure to tender perfection, served with a vibrant aji verde sauce made from fresh herbs and seasonal produce. This recipe showcases authentic flavors through an accessible pressure cooking method, perfect for weeknight meals.
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Servings
Originally developed for 6 servings.
Ingredient checklist
Method
- No timer neededPat the pork shoulder chunks dry with paper towel. Season generously with salt and black pepper.
- No timer neededSet the pressure cooker to the 'Sauté' function (or medium heat on stovetop). Add the vegetable oil and heat until shimmering.
- 04:00Add the pork chunks in batches and brown them on all sides, about 3-4 minutes per batch. Remove browned pork and set aside.
- 03:00Add sliced onion and minced garlic to the cooker and sauté until softened and fragrant, about 3 minutes.
- 01:00Stir in ground cumin, paprika, and aji amarillo paste. Cook for 1 minute until aromatic.
- No timer neededReturn the browned pork to the pot. Pour in chicken stock or water, scraping the bottom to deglaze any browned bits.
- 45:00Close the pressure cooker lid securely. Set to high pressure and cook for 45 minutes.
- 15:00Once cooking is complete, allow the pressure to release naturally for 15 minutes, then carefully perform a quick release to vent any remaining pressure.
- 10:00Open the lid and check the pork for tenderness. If not tender enough, cook under pressure for an additional 10 minutes.
- No timer neededWhile the pork cooks, prepare the aji verde sauce: In a blender or food processor, combine cilantro, parsley, mint, jalapeños, garlic, lime juice, mayonnaise, and a pinch of salt. Blend until smooth, adding water by the tablespoon if needed to achieve a creamy, pourable consistency.
- No timer neededTaste the sauce and adjust seasoning with additional salt or lime juice as desired.
- No timer neededServe the pork warm, sliced or shredded, drizzled generously with aji verde sauce.
Chef tips
- For safety, always ensure the pressure cooker lid is sealed correctly before cooking and follow your manufacturer's instructions for pressure release.
- If you prefer a thicker sauce, reduce water or add a small amount of avocado for creaminess.
- Leftover pork is excellent in sandwiches or tacos, served with additional aji verde sauce.
Equipment check
- pressure cooker or electric pressure cooker (Instant Pot)
- knife
- cutting board
- blender or food processor
- measuring spoons
- measuring cups
- spoon or spatula
Nutrition per serving
- Calories480
- Protein45 g
- Carbs6 g
- Fat28 g
Tags
Behind the dish.
Overview
This Peruvian-style pressure cooked pork is a flavorful and tender main dish made by braising pork shoulder under pressure until it’s fall-apart soft. It’s complemented by a zesty, fresh aji verde sauce, a classic Peruvian green chili and herb condiment, which adds brightness and a mild kick to the rich meat. The pressure cooking method speeds up what is traditionally a slow-braised dish, making it ideal for easy weeknight cooking without sacrificing authenticity or flavor.
Why you’ll love it
- Effortless and fast pressure cooking yields tender, juicy pork.
- Bright and vibrant homemade aji verde sauce balances rich pork flavors.
- Authentic Peruvian flavors made accessible in your own kitchen.
- Perfect for weeknight dinners or weekend gatherings.
- Versatile – serve with rice, potatoes, or fresh salad.
Ingredient notes
- Pork shoulder: Also called pork butt, this cut has enough fat and connective tissue to become tender and succulent under pressure cooking.
- Aji amarillo paste: This Peruvian yellow chili paste adds authentic flavor and mild heat. Substitute with mild chili paste or fresh yellow chili if unavailable.
- Fresh herbs: Cilantro, parsley, and mint combine for the aji verde sauce’s bright herbal notes.
- Lime juice: Provides acidity to balance richness in the sauce and pork.
Serving & storage
Serve the pork sliced or shredded with a generous drizzle of aji verde sauce. It pairs wonderfully with steamed rice, roasted potatoes, or fresh salads like a simple tomato and onion salad.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave. The sauce can be stored separately and stirred in just before serving to maintain freshness.
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