2 1/2-3 pounds pork shoulder
1 1/4 c brown sugar
1 t garlic powder
1/3 t salt
1 4-oz can green chilies
1 10-oz can red enchilada sauce
Add 1 1/2 c of Coke, 1/4 c brown sugar, garlic, salt, and pork to instant pot. Pressure cook on high for 60 minutes. Allow to naturally unseal. Discard liquid and shred pork. Add 3/4 c Coke, 1 c brown sugar, green chilies, and enchilada sauce together and blend until smooth. Add pork to instant pot and add sauce. Cover and pressure cook for another 5 minutes. Quick release vent and serve.
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