Sheet Pan Southwest Tenderloin with Veggies
30 MINS
4 servings
Southwest Pork Tinga
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Southwest Pork Tinga
105 MINS | 4 servings
Ingredients:
- 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
Preparation:
- 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.
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