Copycat Sweet Pork Recipe {Pressure Cooker or Slow Cooker}

• servings: 12 servings
• total time: 2 hours

Ingredients

1 tablespoon cumin

1 tablespoon regular or smoked paprika

1 tablespoon onion powder

1 tablespoon chili powder

1 tablespoon garlic powder

2 teaspoons salt (I use coarse, kosher salt)

1/2 teaspoon black pepper (I use coarsely ground)

3-5 pounds boneless sirloin pork roast or pork shoulder roast

1 cup root beer or cola soda

1 cup green salsa or enchilada sauce

2 cups red enchilada sauce (see note for homemade version)

1/2 cup light or dark brown sugar

8 ounces chopped green chiles (blend for smoother texture, if desired)

1 cup green salsa or enchilada sauce

Directions

Combine all the seasoning ingredients together in a small bowl. Measure out 2 tablespoons of the mixture and save for later.

Cut the pork roast into large chunks (4-6 inches) and rub the remaining seasoning mixture (not the reserved 2 tablespoons) evenly over all sides of the pork.

Pressure cooker: add the root beer/cola soda and the 1 cup green salsa/enchilada sauce to the insert of an 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.

Transfer the pork to a cutting board or pan and shred. Discard all but 1/2 cup of the cooking liquid in the pressure cooker. Add the pork back to the pressure cooker. Add the 2 tablespoons of reserved spices, red enchilada sauce, brown sugar, green chiles and green salsa/enchilada sauce and stir/toss to combine. Heat through using the saute function (stir often to avoid sticking) or slow cooker function (high for 30 minutes or so). Keep warm until serving.

Slow cooker: add the root beer/cola soda and the 1 cup green salsa/enchilada sauce to the insert of a slow cooker. Stir to combine. Add the seasoned pork. Cover and cook on low for 8-9 hours or high for 5-6 hours until tender. Transfer the pork to a cutting board or pan and shred. Discard all but 1/2 cup of the cooking liquid in the slow cooker. Add the shredded pork back to the slow cooker. Add the 2 tablespoons of reserved spices, red enchilada sauce, brown sugar, green chiles and green salsa/enchilada sauce and stir/toss to combine. Cover and cook on high for 15-20 minutes until heated through. Keep warm until serving.

Nutrition

• Calories: 209 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Cholesterol: 70 mg
• Sodium: 1153 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 1 g
• Total Sugars: 14 g
• Protein: 27 g