Instapot Seasoned Shredded Pork

90 minutes || My rating: 10/10 || Difficulty rating: Easy

This recipe is to die for and it’s so easy! It’s great to make for a party or to store excess in your freezer for future occasions. This pork is perfect to put in quesadillas, enchiladas, tacos, and more!

5-6 pound pork butt roast; cut in 2-3 inch chunks
12 ounce jar of sofritos
Small can of green chilies
1 large diced onion
2 chicken bouillon cubes
1 cup chicken broth
8 cloves of garlic
4 tablespoons of cumin
4 tablespoons of chili powder
4 tablespoons of Chipotle Tobasco sauce (could use adobo sauce instead)
Plenty of salt and pepper

Directions

1. Put your Instapot on the saute function and add a tablespoon or 2 of olive oil. Salt and pepper your meat and add to the pot to brown all sides of the meat. You will need to do this in batches, so you don’t over crowd your pot.
2. After all the meat is browned, put it all in the pot along with all other ingredients.
3. Set your Instapot to work as a pressure cooker (mine is “manual”) for 75 minutes.
4. Let the pressure release naturally for 15 minutes and then release the rest of the pressure.
5. Turn off your Instapot and shred the pork with 2 forks and let rest in the juices for at least 15 minutes before serving. Pro-tip: The pork will get more flavorful if you let it sit in the juices for a few hours. This will freeze well in a freezer zip lock for a few months. I recommend storing it in small bags so you can reheat and use whenever with ease!