Ingredients:
3-4 pound pork roast (can be frozen or partially thawed)
1 cup bone broth
16 oz salsa
2 cans of enchilada sauce
1 can green chilis
1 Tbsp garlic powder
Grain-free tortillas. (we like Siete) Shredded Mexican cheese Shredded cabbage
Sour cream
Grape tomatoes, chopped Avocados, sliced
Instructions:
Place all ingredients in Instant Pot. Cook on high pressure for 1 hour and 20 minutes or 20 minutes per pound. When cooking is complete, allow steam to release naturally. Remove pork from the liquid and shred it in a separate bowl. Add sauce and hot sauce to preference.
To serve, warm grain-free tortillas in a skillet over medium-low heat. Flip over and cover in a thin layer of cheese. When the cheese has melted, fill with meat and toppings of choice and serve.