Instant Pot Cafe Rio Style Sweet Pork

Instant Pot Cafe Rio Style Sweet Pork
Slightly adapted from Five Boys Baker
8-10 servings

3 lb. pork roast (or 2, 1.5 lb pork tenderloins)
1 cup Coke (or Rootbeer)
1 can (10 oz.) red enchilada sauce (mild or medium)
1 can (4 oz.) diced green chilies
1 cup brown sugar

1. Cut your pork roast into 4 or 5 chunks and place in the bottom of your Instant Pot.
2. In a blender or food processor, combine the Coke, enchilada sauce, green chilies, and brown sugar
3. Pour 1 cup of this over the pork. Set aside the remaining sauce for later.
4. Secure the lid on your Instant Pot and select manual. Cook at high pressure for 50 minutes. Let Instant Pot naturally release for 15-20 minutes.
5. Shred pork and remove most (about 3/4 of the liquid) and discard. Pour in reserved sauce and stir.

Use for burritos, tacos, enchiladas, or salads.

Notes:

Both pork sirloin roast and boneless pork picnic roast works fine.

After the pork has cooked, I like to remove some of the liquid because it becomes slightly "watered down" from the steam and then I add the reserved liquid to add more flavor to the juice.

If you don't have an Instant Pot then you can use a slow cooker by placing the whole pork in your slow cooker with about 1 cup of Coke and 1/4 cup of water. Cook for 7-8 hours on low or 4-5 on high (or until pork shreds easily). Remove pork and shred, drain juice from slow cooker and return shredded pork to slow cooker. Pour the sauce you made in the blender over pork and cook on low for about another 45-60 minutes.