- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 2 teaspoons salt
- ½ teaspoon black pepper (I use coarsely ground)
- 3-5 pounds boneless sirloin pork roast or pork shoulder roast
- 1 cup root beer or Dr. Pepper
- 1 cup salsa verde
- 2 cups red enchilada sauce
- ½ – 1 cup light or dark brown sugar
- 8 ounces chopped green chilies
- Combine all the dry seasonings in a small bowl; measure out 2 tablespoons of the mix to save for later.
- Cut the pork into large chunks (4-6 inches) and rub the remaining seasoning mixture (not the special 2 tablespoons) evenly on the pork.
- Add the soda and 1 cup of salsa verde to your electric pressure cooker. Stir to combine. Add the seasoned pork. Secure the lid, set the valve to seal, and cook on high pressure for 55-60 minutes. Let the pressure naturally release for 10 minutes and then quick release the remaining pressure.
- Move the pork to a cutting board and shred. Discard all but 1/2 cup of the cooking liquid in the pressure cooker. Add the pork back to the pressure cooker. Mix in the 2 tablespoons of reserved spices, red enchilada sauce, brown sugar, and green chilies and stir to combine. Heat through using the sauté function (stir often to avoid sticking) or slow cooker function (high for 30 minutes or so). Keep warm until serving.
I love this recipe because it’s quick and easy and can be used for nachos, burritos, rice bowls, quesadillas, or even frozen for later! My kids all enjoy it and with the exception of however you serve it, it should dirty less than 5 cooking dishes! Mom win!!