Pressure Cooker Mexican Pork Roast
Pressure Cooker Mexican Pork Roast is flavored with garlic, salsa and jalapenos. I made this to make enchiladas with and they were amazing. This could be an easy weeknight meal to make. It only took 1 hour of cooking time for this roast to be fall apart and easy to shred. Cook the roast ahead and then make the enchiladas the next day for a dinner that could be ready in about 45 minutes.
Brown the roast before adding the salsa, water, onion and jalapenos.
I let this sit to cool for about 30 minutes before shredding with 2 forks. I poured the juices over the pork before refrigerating. Here is the pork all shredded and ready to make it into whatever you decide to make. We really enjoyed it in the enchiladas.
- 1 3½ lbs. Boston butt pork roast
- 1½ cups salsa
- 1 medium onion chopped
- ½ cup water
- 3 garlic cloves minced
- 2 - 3 jalapeno peppers with seeds removed
- 1 teaspoon oil
- Turn your pressure cooker to the Saute/Brown mode.
- Add the oil.
- Season the roast with salt and pepper. Add to the pot and brown well on every side.
- Add the garlic, salsa, onion, water and jalapenos.
- Put the lid on the cooker.
- Set the cooker to HIGH. Set cooking time for 1 hour.
- When done let cool a little and shred with 2 forks.
Maybe you’d like to try another of our Pressure Cooker Recipes?