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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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.
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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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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.
Ingredients
- 1.5 kgpork shoulder, cut into large chunks
- 2 tablespoonsvegetable oil
- 1 largeonion, finely sliced
- 4 clovesgarlic, minced
- 1 tablespoonground cumin
- 1 tablespoonpaprika
- 1 tablespoonaji amarillo paste (or substitute mild chili paste)
- 250 mlchicken stock or water
- to tastesalt
- to tastefreshly ground black pepper
- N/AFor the aji verde sauce (ingredients listed below)
- 1 cup (packed)fresh cilantro leaves
- 1/2 cup (packed)fresh parsley leaves
- 1/4 cupfresh mint leaves
- 2 mediumjalapeño peppers, deseeded for milder sauce
- 2 clovesgarlic cloves
- 60 ml (1/4 cup)lime juice, freshly squeezed
- 120 ml (1/2 cup)mayonnaise
- to tastesalt
- as neededwater
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Equipment
- 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
Step-by-step
Step 1
Pat the pork shoulder chunks dry with paper towel. Season generously with salt and black pepper.Step 2
Set the pressure cooker to the 'Sauté' function (or medium heat on stovetop). Add the vegetable oil and heat until shimmering.Step 3
Add the pork chunks in batches and brown them on all sides, about 3-4 minutes per batch. Remove browned pork and set aside.Step 4
Add sliced onion and minced garlic to the cooker and sauté until softened and fragrant, about 3 minutes.Step 5
Stir in ground cumin, paprika, and aji amarillo paste. Cook for 1 minute until aromatic.Step 6
Return the browned pork to the pot. Pour in chicken stock or water, scraping the bottom to deglaze any browned bits.Step 7
Close the pressure cooker lid securely. Set to high pressure and cook for 45 minutes.Step 8
Once cooking is complete, allow the pressure to release naturally for 15 minutes, then carefully perform a quick release to vent any remaining pressure.Step 9
Open the lid and check the pork for tenderness. If not tender enough, cook under pressure for an additional 10 minutes.Step 10
While 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.Step 11
Taste the sauce and adjust seasoning with additional salt or lime juice as desired.Step 12
Serve the pork warm, sliced or shredded, drizzled generously with aji verde sauce.
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