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Ingredients
US|METRIC
10 SERVINGS
- 4 lb. pork shoulder roast (3-4 lb., cut into 3-4 chunks)
- 1 can Coke (or other dark soda)
- 1/2 cup orange juice
- 4 cloves garlic (3-4 cloves)
- 1 jar tomatillo salsa
- salt (to taste)
- black pepper (to taste)
- 2 cups shredded cheese (Cheddar or Mexican blend cheese)
- large flour tortillas
- vegetable oil (for frying)
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Directions
- Add your chunks of pork to the instant pot along with the soda, orange juice, and garlic. Cook on high pressure for 45 minutes. Do a natural release for 10 minutes, then manual release to release the remaining pressure.
- Transfer pork to a cutting board and shred with two forks to your desired texture.
- In a bowl, mix the meat and as much salsa as you like. Season with salt and pepper to taste.
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat9g45% |
| Trans Fat0g |
| Cholesterol145mg48% |
| Sodium500mg21% |
| Potassium740mg21% |
| Protein43g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber<1g3% |
| Sugars2g |
| Vitamin A6% |
| Vitamin C15% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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