I was excited to make Kenji's pressure cooker pork chile verde recipe for the first time, but my pork shoulder was subbed for this pork ribeye roast for bbq (boneless). I haven't used this cut before for anything.
Will this be okay to use in this recipe or should I cook it differently (and possibly with a different recipe)?
Thanks in advance!
by misstrunchbull1972
4 Comments
That would be a waste in the chile verde, treat it like a prime rib and reverse sear it in the oven.
it’ll be pretty tender. big chunks will do–think over 1″.
🙂
It will work but not my preference for something braised.
This is just the fattier end of a pork loin. It’s a bit lean for something you’re going to cook in a pressure cooker, but if I were you, I’d just cook it. However, you can also tie it and roast it to 135, let rest then slice for some good juicy lean pork roast as well.
Ya, chunk that up and it’ll work just fine. I use cheap roasts in braise and it works great. Not sure why people are telling you otherwise.