Ingredients

  • 2.25 cups CocaCola, divided
  • 1.25 cups brown sugar, divided
  • 2.5 lbs pork shoulder, trimmed of excess fat and quartered
  • 1 tsp garlic salt
  • (1) 4 oz can green chilies
  • (1) 10 oz can red enchilada sauce

Steps

  1. Add 1.5 cups CocaCola, 0.25 cups brown sugar, and garlic salt, pork into Instant Pot
  2. Pressure cook 60 min. Natural release for 15 minutes.
  3. Discard cooking liquid.
  4. Shred meat
  5. Add 0.75 cups CocaCola, 1 cup brown sugar, green chilies, and enchilada sauce until smooth. Pour mixture into InstantPot
  6. Pressure cook 5 min. Quick release.