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Export 12 ingredients for grocery delivery
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.
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