Serves: 8
jalapeno, green pepper, green salsa, green chiles, and seasonings. Serve it as tacos, enchilada filling, or even
on a salad for a delicious and healthy meal
- 3 pound pork roast, cut into 3-4 large chunks (I used a boneless pork shoulder)
- 1 onion (minced)
- 3 cloves garlic (crushed)
- 1 green pepper (finely chopped)
- 2-3 tomatillos (husked and chopped)
- 1 jalapeno (seeded and chopped)
- 1 (16 ounce) jar green salsa
- 1 (4 ounce) can green chilis
- 1 (14 ounce) can diced tomatoes
- 1 teaspoon cumin
Instructions
- Place your roast in the bottom of the Instant Pot.
- Add all remaining ingredients on top of roast.
- Set Instant Pot to manual and cook on high pressure for 30 minutes. Let pressure do a natural release
- (it will take about 10-15 minutes).
- Remove the roast pieces from the Instant Pot and shred using two forks (it will literally fall apart).
- Add pork back into Instant Pot and mix with all the flavorful liquid.
- Serve on tortillas and topped with pico de gallo, fresh cilantro, shredded cheese, or your favorite toppings.
Notes.
How to turn this into a freezer meal: Place roast, onion, garlic, green pepper, tomatillos, jalapeno, salsa, green chilies,
tomatoes, and cumin into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup chicken broth or water in with
the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for
90-100 minutes (or about 30 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is
done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily.
Follow the rest of the instructions as written. (On video said Instant pot whole pork roast 60-90 min; if cut roast
into 3 pieces cook for 30 minutes)
Slow cooker 6-10 hrs low
