Instant Pot Mexican Pork {Slow Cooker Directions}
User Reviews
4.9
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Prep Time
50 mins
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Cook Time
1 hr 5 mins
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Total Time
2 hrs
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Servings
8 Servings
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Course
Main Course
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Cuisine
Mexican
Instant Pot Mexican Pork {Slow Cooker Directions}
Description
Instant Pot Mexican Pork features chunks of pork roast simmered with chicken broth, apple cider vinegar, tomato and enchilada sauces, and a mix of aromatic spices. The pressure cooking method breaks down the meat fibers, resulting in tender pork that easily shreds. After cooking, part of the cooking liquid is discarded and the remainder thickened to create a flavorful sauce concentrating the seasonings and enchilada base.
The spices such as cumin, chili powder, oregano, garlic, and onion powders provide a layered blend typical of Mexican-inspired slow-cooked dishes without overwhelming the pork’s natural richness. The apple cider vinegar adds a slight tanginess balancing the tomato and enchilada sauces.
The shredded pork can be used in tacos, burritos, enchiladas, or served over rice. The recipe mentions using sirloin pork roast to keep the meat lean but moist, and alternatives like country-style ribs are suggested. The slow cooker instruction adaptation allows for versatile cooking methods depending on your kitchen equipment.
For sauce consistency, thickening with cornstarch is optional. This flexibility lets you adjust the sauce to your preferred texture, which makes the dish easy to customize.
Ingredients
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar or red wine vinegar
- 8 ounces tomato sauce
- 8 to 10 to 10 ounces Green enchilada sauce or salsa verde
- 1 tablespoon chili powder
- 2 teaspoon cumin ground
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano dried
- 1 teaspoon salt I use coarse, kosher salt
- ½ teaspoon black pepper I use coarse ground black pepper
- 2 to 3 to 3 pounds pork roast see note, cut into large chunks (3-4 inches)
- 1 to 2 to 2 tablespoons cornstarch optional, for thickening sauce
Instructions
- Instant Pot Directions: to the stainless steel pot, add the broth, vinegar, tomato sauce, enchilada sauce, chili powder, cumin, onion powder, garlic powder, dried oregano, salt and pepper. Give it a good stir. Nestle the pork into the sauce mixture. Secure the lid, make sure the valve is set to sealing, and select "manual" or "high pressure" and dial up or down to 60 minutes. The Instant Pot will start on it's own.
- When it is finished cooking, let the pressure naturally release for 15-20 minutes (or all the way) before quick releasing the rest of the pressure. Using tongs or a slotted spoon, remove the pork from the Instant Pot. Shred with a couple of forks and set aside.
- There will be quite a bit of liquid left in the Instant Pot. I discard about half and thicken the rest (as follows). You don't have to discard any liquid OR you can discard more than half OR you can leave it as is without thickening.
- After discarding about half of the liquid, bring the remaining liquid to a simmer using the Saute function. In a small bowl, whisk together 2 tablespoons cornstarch + 2 tablespoons cold water. Whisk the cornstarch slurry into the simmering liquid and stir constantly until bubbly and slightly thickened. Turn the Instant Pot to "keep warm" and add the pork back into the sauce, tossing to coat the pork completely in the sauce. Serve over rice with desired toppings, in burritos, on a salad, or any way your heart desires!
- Slow Cooker Directions: to the insert of a 6-quart or larger slow cooker, add the broth, vinegar, tomato sauce, enchilada sauce, chili powder, cumin, onion powder, garlic powder, dried oregano, salt and pepper. Give it a good stir. Nestle the pork into the sauce mixture. Cover and cook on low for 8-9 hours or high for 6-7 hours.
- Using tongs or a slotted spoon, remove the pork from the slow cooker. Shred with a couple of forks and set aside.
- There will be quite a bit of liquid left. I discard about half and thicken the rest (as follows). You don't have to discard any liquid OR you can discard more than half OR you can leave it as is without thickening.
- After discarding about half of the liquid, pour the remaining liquid into a saucepan and bring to a simmer on the stovetop. In a small bowl, whisk together 2 tablespoons cornstarch + 2 tablespoons cold water. Whisk the cornstarch slurry into the simmering liquid and stir constantly until bubbly and slightly thickened. Add the pork back into the sauce (either in the saucepan or put everything back in the slow cooker), tossing to coat the pork completely in the sauce. Serve over rice with desired toppings, in burritos, on a salad, or any way your heart desires!
Notes
- Select a pork roast that balances leanness and fat content to avoid dry or stringy meat when cooked.
- Sauces can be adjusted by choosing your favorite green enchilada sauce or salsa verde for flavor variation.
- After cooking, you can discard part of the cooking liquid before thickening or keep it as a thinner sauce depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 182kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 27g | 54% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 71mg | 24% |
| Sodium | 866mg | 36% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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