Archives for May 28, 2019

InstantPot Mexican Pulled Pork

I’ve been using my InstantPot a lot lately.

One 3-4 pound pork butt

1 cup beef broth

1 tbsp. cumin

1 tbsp. onion powder

1 tbsp. salt

3 cloves of garlic, minced

Place trivet into InstantPot. Place meat on trivet and pour broth over top. Spread minced garlic over top of meat. Sprinkle seasonings on meat. Close lid, make sure vent is sealed. Set on high setting, for 90 minutes.

After 90 minutes, allow 15 minute natural release and then quick release. Shred meat using two forks.

Stir in the following:

2 cans pinto beans, drained

1 can Rotel Diced Tomatoes with Green Chiles

Again, cover and close vent. Set for 20 minutes on high. Quick release.

Serve with warmed corn or flour tortillas.