Instant Pot Mexican Pork {Slow Cooker Directions Included}

This Instant Pot Mexican Pork is so incredibly delicious and crazy easy! Tender, super flavorful pork perfect in burritos, enchiladas, on a salad or over rice!

Oh man, I am SO excited about today’s recipe.

I’ve posted many Instant Pot/pressure cooker recipes and of course I love them all, but there are a handful that are just really, really special.

For instance, this Instant Pot Cheesy Potato Soup. It quickly became one of the most popular soup recipes on my site. It is insanely delicious.

And don’t even get me started on this Instant Pot Smoky Honey Cilantro Chicken. Over 50+ five star reviews tell me I’m not alone in my love for this exceptional easy and crazy delicious Instant Pot meal. Have you made it?

Well, let me tell you…today’s Instant Pot Mexican Pork is equally as wonderful as both of those recipes I mentioned above (if not more so). Special, special, special.

And if you don’t have an Instant Pot or other pressure cooker, don’t worry! I’ve got your back…slow cooker directions are also included in the recipe.

This is another great no-prep Instant Pot meal that is so quick and easy to throw together.

But that’s not even the best part. The reason I love this recipe (and have been making it on repeat the last few weeks) is because it is versatile in a way I wish every recipe was versatile.

It’s not meant to be ONE thing. Burritos? Go for it. Enchiladas? YUM! Served over rice loaded with five pounds of cheese? I will not get in your way.

Seriously, you guys. This flavorful, tender pork will make all your dreams come true. Salad, quesadillas, nachos.

The easy weeknight dinner sky is the limit.

I modeled this recipe after the wildly popular slow cooker Mexican shredded beef recipe I posted years ago.

And similar to that recipe, flavor magic happens when the sauce gets a quick thickening action at the end (so don’t skip that part if you can manage it).

Without sounding like a complete traitor, this adapted Instant Pot Mexican pork recipe I’m sharing today is better. I mean it.

How did we ever survive life before the Instant Pot? Seriously.

One Year Ago: Mexican Haystacks {Easy 30-Minute or Less Meal}
Two Years Ago: Magnolia Lemon Pie with Graham Cracker Crust
Three Years Ago: Super Soft Chocolate Chip Cookies
Four Years Ago: Rollup Blender Pancakes
Five Years Ago: Luscious Lemon Cream Pie

Instant Pot Mexican Pork {Slow Cooker Directions}

Yield: 8 Servings

Prep Time: 50 minutes mins

Cook Time: 1 hour hr 5 minutes mins

Total Time: 2 hours hrs

4.89 stars (78 ratings)

Print Pin Rate Save Saved!

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 salsa verde (see note)
• 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
• ½ teaspoon black pepper, I use coarse ground black pepper
• 2 to 3 pounds pork roast, see note, cut into large chunks (3-4 inches)
• 1 to 2 tablespoons cornstarch for thickening sauce, optional

Cook ModePrevent your screen from going dark

Instructions 

• 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!
• 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!

Notes

Pork: my favorite pork roast is a sirloin pork roast (I buy the 4-pack at Costco); it’s lean without being too lean. You could other types of pork roasts here, but make sure they aren’t super lean or the pork might be stringy and dry. Pork country-style ribs would probably also work pretty well. 

Enchilada Sauce: here is my favorite homemade green enchilada sauce. 

Author: Mel

Course: Main Course

Cuisine: Mexican

Method: Instant Pot, Slow Cooker

Serving: 1 Serving, Calories: 182kcal, Carbohydrates: 6g, Protein: 27g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 71mg, Sodium: 866mg, Fiber: 2g, Sugar: 3g

Recommended Products

6-quart Instant Pot

8-Quart Slow Cooker

Two Sided Measuring Spoons

Recipe Source: from Mel’s Kitchen Cafe

Other Recipes Like This:

Instant Pot BBQ Pork Tacos {Slow Cooker Variation Included}

The Best BBQ Pulled Pork Sandwiches {Instant Pot or Slow Cooker}

Slow Cooker Mexican Beef {Instant Pot Directions Included}

Chili Verde {Mexican Stewed Pork}