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Pork Enchiladas

Pork Enchiladas
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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


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.

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