SOUTHWEST PORK TINGA

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105 MINS

4 servings

105 MINS | 4 servings

1 Hatfield Texas Smokehouse Roast
3 cups water
3 medium onions – 2 peeled and quartered, 1 – finely chopped
3 cloves garlic – peeled, rough chop
1 tsp. oregano
1 tsp. thyme
3 Tbsp. olive oil
1 Tbsp. chipotle in adobo sauce, (chipotle chopped)
1 can tomato sauce
Flour or corn tortillas
Garnishes: avocado, salsa, shredded cabbage, diced tomato, shredded lettuce, sliced jalapeno, guacamole, sour cream

Place pork, onions, garlic, thyme, 3 cups water into the Instant Pot, cover, and set on manual for 30 minutes.
After cooking, allow to depressurize naturally. Drain, reserve 1 cup of liquid. Remove onions and garlic and discard. Place meat on a cutting board, using two forks pull apart into smaller pieces or shred.
Wipe out instant pot, add 1 tablespoon of olive oil set to “Sauté” setting on high heat. Add the chopped onion, pork, oregano and saute for 10 minutes until the pork begins to brown. Add the tomato sauce, chipotle and reserved liquid. Cook until liquid evaporates.
Serve on your favorite tortilla and garnishes.