That’s great – thanks Lisa!

Thanks Rob!

Hi Mary – yes, you can but you’ll also want to put 1/2 cup of water in the IP so it has some liquid to get it to pressure. Don’t stir in the verde sauce just pour it on top of the frozen roast. I cook a 3 lb pork shoulder for 75 minutes for my tamales https://www.pressurecookingtoday.com/pressure-cooker-pork-tamales/ You’ll need to increase the time if your roast is larger than 3 lbs. Also, add 5 minutes per pound because it’s frozen.

Thanks! Fresh it is

Hi Denise – if you can’t find fresh or canned tomatillos, substitute one or two green peppers and some lime juice. Saute the green peppers with the onion. Or add an additional anaheim pepper and some lime juice would work as well. Use 1/2 cup of chicken broth instead of the tomatillos liquid in the first step.

Hi Kristina – yes, cook it on low for 6 hours or on high for 4 hours or until it’s tender.