nstant Pot (or Slow Cooker) Low-Carb Green Chile Pork Taco Bowl

(from castro15’s recipe box)

Categories: Instant Pot

Ingredients

  • pork sirloin roast, about 2 lbs., trimmed and cut into thick slices cut against the grain
  • 2 tsp. ground cumin
  • 2 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. fresh ground black pepper
  • 1 T olive oil (or a little less, depending on your pan)
  • 16 oz. Green Chile Tomatillo Salsa (choose a brand without added sugar for low-carb)
  • For Serving:
  • Best Easy Cauliflower Rice
  • 1 large Poblano Chile Pepper, finely chopped (optional but good!)
  • limes, for squeezing over pork
  • grated Mexican blend cheese
  • sour cream
  • other taco toppings as desired such as taco sauce, salsa, chopped avocado, chopped tomatoes, etc.

Directions

  1. Trim the pork roast to remove visible fat and any undesirable parts. Then cut the meat into thick slices, cutting against the grain so when you shred the pork later you’ll get nice short pieces. (Read this post on How to Slice Meat Against the Grain if you’re not sure about that.)

  2. Mix the ground cumin, garlic powder, salt, and pepper and rub the meat on both sides with that mixture. Heat the oil in a large frying pan (or in the Instant Pot if you don’t mind browning the meat in two batches.) Cook meat over medium-high heat (or use SAUTE in the Instant Pot) until it’s nicely browned on both sides.

  3. Put browned pork in the bottom of the Instant Pot and pour in the Green Chile Tomatillo Salsa. Lock the lid and set to MANUAL, HIGH PRESSURE, and 45 minutes.

  4. When the time is up use NATURAL RELEASE for at least 20 minutes; then use quick release to release the rest of the pressure. Remove the pork to a cutting board and use forks to shred apart. Turn the Instant Pot to KEEP WARM, and put the meat back in.

  5. While the meat is cooking, follow instructions to make Best Easy Cauliflower Rice. If you’re adding the Poblano Chili Pepper, cook that for a few minutes in the olive oil right after you remove the garlic pieces (before you add the riced cauliflower). If you’re using frozen cauliflower in a bag, you may need two bags to get enough rice for this amount of meat.

  6. To serve, put cauliflower rice mixture into the bottom of a serving bowl and top with a generous amount of the hot saucy pork mixture. Squeeze lime over if desired, and top with grated Mexican Blend Cheese and sour cream, plus any other taco toppings as desired.

  7. To Make Green Chile Pork in a Slow Cooker:

  8. If you’re making this in a slow cooker, follow instruction above for trimming, seasoning, and browning the meat, then place the browned pork in the slow cooker and pour the salsa over. Cook 7-8 hours on LOW. (You can probably cook a shorter time on high, but I haven’t tried that with this kind of pork.)

  9. When the pork is done you will probably need to reduce the salsa, since the slow cooker ends up with more liquid than the pressure cooker when the food is done. Remove the meat to a cutting board and if the sauce seems thin, put it in a small pan and simmer at medium-low heat until some of the water has evaporated and the sauce has thickened to your liking. Serve as above.

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