Oh, my, our family loved this! We ate it for four days in a row, as tacos, burritos, nachos, quesadillas, salad... the sky's the limit and we didn't get tired of it - it's that delicious!
INGREDIENTS:
- 1 cup chicken broth
- 2 tablespoons apple cider or red wine vinegar
- 8 ounces tomato sauce
- 8 to 10 ounces green enchilada sauce or green salsa/salsa verde
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt (I use coarse, kosher salt)
- 1/2 teaspoon black pepper (I use coarse ground black pepper)
- 2 to 3 pounds pork roast, cut into large chunks (3-4 inches)
- 1 to 2 tablespoons cornstarch for thickening sauce, optional
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!
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!
