Copycat Sweet Pork Recipe {Pressure Cooker or Slow Cooker}
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
12 servings
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Course
Main Course
Copycat Sweet Pork Recipe {Pressure Cooker or Slow Cooker}
Description
This recipe starts by mixing spices including cumin, paprika, onion powder, chili powder, garlic powder, salt, and pepper, which are rubbed onto large pork chunks. The pork is cooked under pressure with root beer (or cola) and green salsa, which infuses sweetness and moisture and helps tenderize the meat over about an hour.
After shredding the pork, a flavorful sauce made from reserved cooking liquid combined with red enchilada sauce, brown sugar, green chiles, and more green salsa is stirred in and heated through to coat the pork with a vibrant, sweet-spicy sauce. The chili powder and paprika provide smoky and heat notes, balanced by the brown sugar's sweetness.
The resultant pork is ideal for serving as a filling in tacos, burritos, sandwiches, or alongside rice and beans. Its tenderness allows easy shredding, and the sauce adds moistness and flavor in every bite.
The recipe allows freezing after cooking, and the sauce can be added fresh after thawing. Choice of seasoning brands affects the heat level, so adjust according to taste. Root beer or cola can be interchanged without impacting the overall flavor distinctly. Using preferred brands of salsa or enchilada sauce ensures the sauce complements the seasoning blend.
This cooked sweet pork freezes well; add the sauce after thawing if preferred for best texture.Choose chili powder carefully as spice levels vary and impact the final heat.Root beer or cola are interchangeable for tenderizing and adding sweetness.Storebought green salsa brands like Herdez or Trader Joe's can be used; homemade red enchilada sauce is a good option for the red sauce.Adjust seasoning amounts and sauce brands to match your preferred flavor profile and heat tolerance.
Ingredients
Seasoning Mixture:
- 1 tablespoon cumin
- 1 tablespoon paprika regular or smoked
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 2 teaspoons salt I use coarse, kosher salt
- ½ teaspoon black pepper I use coarsely ground
Pork:
- 3-5 pounds boneless sirloin pork roast or pork shoulder roast
- 1 cup root beer or cola soda
- 1 cup green salsa or enchilada sauce
Sauce:
- 2 cups Red Enchilada Sauce see note for homemade version
- ½ cup light brown sugar or dark brown sugar
- 8 ounces green chiles blend for smoother texture, if desired, chopped
- 1 cup green salsa or enchilada sauce
Instructions
- Combine all the seasoning ingredients together in a small bowl. Measure out 2 tablespoons of the mixture and save for later.
- Cut the pork roast into large chunks (4-6 inches) and rub the remaining seasoning mixture (not the reserved 2 tablespoons) evenly over all sides of the pork.
- Pressure cooker: add the root beer/cola soda and the 1 cup green salsa/enchilada sauce to the insert of an electric pressure cooker. Stir to combine. Add the seasoned pork. Secure the lid, set the valve to seal and cook on high pressure for 55-60 minutes. Let the pressure naturally release for 10 minutes and then quick release the remaining pressure.
- Transfer the pork to a cutting board or pan and shred. Discard all but 1/2 cup of the cooking liquid in the pressure cooker. Add the pork back to the pressure cooker. Add the 2 tablespoons of reserved spices, red enchilada sauce, brown sugar, green chiles and green salsa/enchilada sauce and stir/toss to combine. Heat through using the saute function (stir often to avoid sticking) or slow cooker function (high for 30 minutes or so). Keep warm until serving.
- Slow cooker: add the root beer/cola soda and the 1 cup green salsa/enchilada sauce to the insert of a slow cooker. Stir to combine. Add the seasoned pork. Cover and cook on low for 8-9 hours or high for 5-6 hours until tender. Transfer the pork to a cutting board or pan and shred. Discard all but 1/2 cup of the cooking liquid in the slow cooker. Add the shredded pork back to the slow cooker. Add the 2 tablespoons of reserved spices, red enchilada sauce, brown sugar, green chiles and green salsa/enchilada sauce and stir/toss to combine. Cover and cook on high for 15-20 minutes until heated through. Keep warm until serving.
Notes
- This cooked sweet pork freezes well; add the sauce after thawing if preferred for best texture.
- Choose chili powder carefully as spice levels vary and impact the final heat.
- Root beer or cola are interchangeable for tenderizing and adding sweetness.
- Storebought green salsa brands like Herdez or Trader Joe's can be used; homemade red enchilada sauce is a good option for the red sauce.
- Adjust seasoning amounts and sauce brands to match your preferred flavor profile and heat tolerance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 209kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 27g | 54% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 70mg | 23% |
| Sodium | 1153mg | 48% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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