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Preheat the oven to 250 degrees F.
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For the tomatillo sauce: On a baking sheet, combine the tomatillos, garlic, Anaheim peppers, jalapenos and onions.
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Drizzle olive oil over everything and hit it with salt.
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Place in the oven and roast until the vegetables are browned and soft, roughly 45 minutes.
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For the pork: Combine the cayenne, coriander, cumin, garlic powder, dry mustard, oregano, paprika, thyme and 1 teaspoon each of salt and pepper in a bowl and mix well.
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Trim the excess fat off the pork butt and belly and cut into 3- by 3-inch chunks.
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Put the pork in large bowl.
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Pour the spice rub mixture onto the pork a little at a time and toss the pork to make sure every piece is coated with the rub.
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Let sit.
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Heat the vegetable oil in a large frying pan.
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When the oil gets super hot, add a few pieces of pork and put a nice sear on it.
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Brown the meat on both sides and remove from the pan.
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Continue to sear off the remaining pieces of pork, adding more oil if needed.
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When all the pork is seared, put it in the pressure cooker and add all the juices from the frying pan into the pressure cooker.
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Don't forget to get all the little brown bits off the bottom of the pan.
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This is called fond and it's full of flavor.
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Add the garlic, Anaheim peppers, jalapenos and onions.
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Give it a good stir and turn up the heat.
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When things are sizzling and rocking and rolling, deglaze the pot with the beer.
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(You're not going to have a lot of room to move in your pressure cooker pot, but get a spatula or wooden spoon down in there and give the bottom of the pot a good scrape to loosen the fond off the bottom to get them into the mix of peppers, pork, onion and garlic.)
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Hit the pot with a good pinch of salt and some pepper, then put the pressure cooker top on and cook for 45 minutes.
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Then release the steam from the pressure cooker very carefully.
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(Note: Please follow manufacturer's instructions for this.)
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To finish the tomatillo sauce: Remove the tomatillos and peppers from the oven.
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Remove the stems from the tomatillos and place them in a blender with the roasted vegetables.
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Rip all the leaves off of a bunch of cilantro and add that to the blender.
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Blend until smooth.
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Adjust the texture of the sauce with a few tablespoons water.
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Taste and adjust seasoning with salt and pepper.
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Put in the refrigerator to chill and set up.
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Remove the pork from the pressure cooker and place on a baking sheet.
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With the back of a fork and a pair of tongs, shred the pork, and mix the belly and butt together.
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This should be easy to do after the pressure cooker has worked its magic.
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With a slotted spoon, remove the peppers, onion and garlic and put them all into a blender.
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Add one third of the liquid from the pressure cooker and blend.
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Use the liquid to adjust the consistency so you have a sauce that is not too thick.
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Taste and season with salt if needed.
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For the tacos: Heat the vegetable oil in a large frying pan over medium-high heat.
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Cook the chorizo until browned and cooked through.
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In a hot frying pan with some vegetable oil, add a handful of the shredded pork in silver-dollar-pancake-size portions.
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We want to get a little crust on the outside of the pork.
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In another frying pan over medium heat, warm up the tortillas one by one and cover with a towel to keep warm.
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Place a crispy pork pile on 2 stacked tortillas, then top with 1 teaspoon of the braising sauce, some chorizo, some shredded cabbage, 1 tablespoon of tomatillo sauce and some crumbled Cotija cheese.
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Sprinkle with cilantro, then hit it with a squeeze of lime and enjoy.
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It seems labor intensive, but trust me, the flavor will blow your sombrero off!
