Shredded Sweet Pork

three sweet pork tacos with sauce, salsa and avocado

5 from 1 vote

Sweet and salty shredded sweet pork tacos are the perfect dinner for any occasion. Serve them with guests or an easy dinner night with the family.

Prep Time30

Cook Time1 30

Total Time2

Course: dinner

Cuisine: American

Servings: servings

Calories: 226kcal

Author: Kadee & Desarae

Ingredients

sweet pork rub

2 tablespoon chili powder
1 tbsp onion salt
1 tsp oregano
1 tablespoon garlic salt
1 tsp pepper

pork and sauce

3-4 lbs pork butt fresh if possible
12 ounces can of coke
1 small can red enchilada sauce
4 ounces green chilis
1 cup of brown sugar
1 teaspoon of garlic salt
1 cup water

Instructions

Instant Pot Instructions

Mix rub spices together and rub all over the pork butt. Allow to rest for about 30 minutes up to a few hours.
In instant pot on saute mode brown pork butt on both sides. Add water to instant pot seal and cook 60 minutes then natural release.
In blender add coke, green chilis, brown sugar, garlic salt, enchilada sauce and blend until smooth. When instant pot is finished, remove liquid from pot, shred meat and add enchilada sauce mixture.
Let meat marry in mixture for about 20-30 minutes before serving.

Slow Cooker Instruction

Mix rub spices together and rub all over the pork butt. Place in slow cooker with 2 cups water and let cook low 6-8 hours. When pull apart tender drain excess liquid and shred meat.
In blender add coke, green chilis, brown sugar, garlic salt, enchilada sauce and blend until smooth. Add to shredded meat and let set.
Let meat marry in mixture for about 20-30 minutes before serving. Keep on low or warm setting.

Notes

PRESSURE COOKER: Add all ingredients to pot, reducing coke to ½ L. Cook on poultry setting 70 minutes for thawed pork, 90 minutes frozen, natural release. If your pressure cooker only goes to 60 minutes, program that, and then press cancel, then add another 30 minutes. Shred pork and let sit in juices until ready to serve.

Nutrition