Another day, another Instant Pot recipe.  Two in one week!?!?!?!  This copycat Cafe Rio Sweet Pork Barbacoa recipe is one of my favorite things to cook in the slow cooker, but I knew I would cook it way more often if it didn’t take planning 8-10 hours ahead of time.  Well now I can have it on the table in just under two hours with the Instant Pot doing the majority of the work which is a weeknight dinner game changer.  My family are excited to have this for dinner any night and they love the leftovers even more for lunches the next day.

This pork is cooked in mango salsa, enchilada sauce, brown sugar and spices that are all blended together, then added to the instant pot with Coca-Cola!  It’s quick and easy prep so you don’t feel stressed on weeknights and everyone can customize their dinner the way they want.  My favorite way to eat this delicious pork is over nachos with lettuce, tomatoes, onion, sour cream, salsa, lime and cilantro.  However, it’s also good in a tortilla with rice and all your favorite toppings or in a rice bowl or lettuce cups! (Check out my favorite Creamy Tomatillo Dressing recipe here!)  You won’t regret having this recipe up your sleeve.

*Notes: If you are using pork tenderloin, reduce your pressure cooking time to 45 minutes.  If you want the slow cooker method, click here!

Ingredients: 

• 3-4lb boneless pork roast, (plus salt and pepper for seasoning)
• 2 cups of mango salsa or mango peach salsa, (can use different one but won’t be quite as sweet.)
• 10-12oz can red enchilada sauce
• 1-1/4 cups brown sugar
• 1 tsp garlic powder
• 1/2-1 tsp chili powder (depending on how spicy you want it)
• 12oz can coke, (prefer regular to diet)

Instructions:

1. Cut your pork roast in to large chunks.  Season each piece all over generously with salt and pepper and place in your Instant Pot insert.  
2. Blend together the picante sauce, red enchilada sauce, brown sugar, garlic powder and chili powder till smooth.  Stir in the coke.  Pour the mixture over the top of the pork.
3. Seal your Instant Pot and set the timer for *60 minutes.  Let it come to pressure, cook for 60 minutes and naturally release pressure for a minimum of 15 minutes.  (I usually put rice in my rice cooker during this time and then sit down and throw my feet up.)  
4. Use the quick release to make sure the pot is completely depressurized before removing the lid.
5. Remove the pork from the sauce and shred the pork, (I use my Kitchen Aid with the beater paddle.)  Add the pork back in to the sauce and serve!