Ingredients

The following ingredients have 11 Servings
  • 4 lb boneless pork shoulder butt roast
  • 1 tablespoon seasoned meat tenderizer (salt and pepper to taste)
  • 1 tablespoon Cumin
  • 2 tablespoon olive oil
  • 1/2 cup onion (chopped)
  • 2 tablespoon garlic
  • 28 oz can green enchilada sauce

Instruction

  • Cut your roast into quarters and sprinkle with a generous amount of meat tenderizer, cumin salt and pepper, set aside for later
  • Turn your Electric Pressure Cooker to the saute feature and heat oil over medium heat.
  • Once your oil is hot, sautee your onion for a couple of minutes, until it is just starting to get translucent
  • Put your garlic in your pot and cook for another minute
  • Push all of your onion and garlic to the side of your skillet and brown your roast pieces on all sides in the pot
  • Once browned, pour enchilada sauce on top and turn off saute feature
  • Place pressure cooker lid on top and seal. Cook under high pressure for 40 minutes and naturally release for 15 minutes before quick releasing.
  • Remove roast from pot and shred your roast with a couple of forks or stand mixer. Pour juices from the pot into a storage container.
  • If using a Ninja Foodi, place air crisp basket in the pot and air crisp pork in batches at 400 degrees for 10 minutes to crisp edges.
  • If using another electric pressure cooker, spread meat on a cookie sheet and broil for 1-2 minutes to crisp up some of the edges and serve in tacos, enchiladas, quesadillas, burritos or on nachos
  • Store (and freeze) leftovers in juices.