Step 1

Remove the roast from its package and place on a large cutting board. Cut the roast into large (about7-chunks.

Step 2

Season the roast with the cumin, and salt and pepper to taste.

Step 3

Heat the vegetable oil in the Instant Pot on the Saute (high/morsetting.

Step 4

Once the oil is hot, add 4-5 of the chunks of pork and sear them for about 2 minutes per side just until golden. Remove to a plate and repeat with the last batch of pork.

Step 5

Add the diced onion to the pot, cook stirring occasionally for 2 minutes until the onion starts to soften. Add the garlic, cook stirring constantly for 30 seconds.

Step 6

Turn the pot off. Pour in all of the chicken broth and use a wooden spoon to scrape any browned bits from the bottom.

Step 7

Add the meat back to the pot along with the enchilada sauce, salsa verde, diced tomatoes & green chilis, the can of green chilis, and the hot sauce.

Step 8

Place the lid on the pot and seal the valve. Cook on manual (high/morfor 45 minutes.

Step 9

Once the time is up, allow the pot to come to pressure naturally for 15 minutes. Then, do a quick release.

Step 10

Use a slotted spoon to remove the meat to a bowl and shred.

Step 11

Turn the instant pot on to saute.

Step 12

In a small bowl, stir together the cornstarch and water. Once the liquid in the instant pot is boiling, whisk in the cornstarch mixture until thick.

Step 13

Once thickened (1-2 minuteturn the pot off, and return the shredded meat back to the pot.

Step 14

Serve immediately with your favorite toppings, tortillas, chips, or over burritos.