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Cut your roast into quarters and sprinkle with a generous amount of meat tenderizer, cumin salt and pepper, set aside for later
Turn your Electric Pressure Cooker to the saute feature and heat oil over medium heat.
Once your oil is hot, sautee your onion for a couple of minutes, until it is just starting to get translucent
Put your garlic in your pot and cook for another minute
Push all of your onion and garlic to the side of your skillet and brown your roast pieces on all sides in the pot
Once browned, pour enchilada sauce on top and turn off saute feature
Place pressure cooker lid on top and seal. Cook under high pressure for 40 minutes and naturally release for 15 minutes before quick releasing.
Remove roast from pot and shred your roast with a couple of forks or stand mixer. Pour juices from the pot into a storage container.
If using a Ninja Foodi, place air crisp basket in the pot and air crisp pork in batches at 400 degrees for 10 minutes to crisp edges.
If using another electric pressure cooker, spread meat on a cookie sheet and broil for 1-2 minutes to crisp up some of the edges and serve in tacos, enchiladas, quesadillas, burritos or on nachos
Store (and freeze) leftovers in juices.