Red Enchilada Shredded Pork
If you’re looking for a bold, flavorful protein that’s easy to make and incredibly versatile, this Red Enchilada Shredded Pork is a must-try! It’s perfect for tacos, burrito bowls, enchiladas, or even served over cauliflower rice for a lightened-up option.
Servings: 12 servings
Calories: 147kcal
Ingredients
- 3 lb pork tenderloin cut into 3 inch hunks (1372g)
- 1 Tbsp. kosher salt
- 1 Tbsp. chili powder
- 2 tsp. cumin
- 2 Tbsp. tomato paste 30g
- 2 ¼ cups diced white onion 284g
- 8 frozen garlic cubes or minced cloves
- 3/4 cup jarred red enchilada sauce 180g
Instructions
- Turn your instant pot to the sauté setting and spray with a mist of oil.
- Trim the pork tenderloins of any unwanted fat or silver skin. Cut into 3 inch hunks and sprinkle with the season salt, chili powder, and cumin. Sear in the hot for a few minutes on both sides. Add tomato paste, diced onion, and garlic and stir to combine. Turn off sauté setting, seal the pot and cook at high pressure for 40 minutes.
- Let the instant pot release naturally for 10 minutes before you release the pressure, and open the lid. Turn the pot back to sauté to cook down some of the liquid while you shred the pork with two forks. It would be super tender, and shred very easily.
- Sauté for about ten minutes total, then turn the pot off and add enchilada sauce. I love to toss in tons of cilantro too! Serve in tacos, over rice bowls, in salads, nachos, roasted sweet potatoes… you get it!
Notes
GF/DF: Just check your jarred enchilada sauce to make sure it’s gluten free! I’m using the one from Trader Joe’s which does have wheat. This recipe is DF.
Search: Lillie Eats and Tells Red Enchilada Shredded Pork
Nutrition
Serving: 116g | Calories: 147kcal | Carbohydrates: 5.4g | Protein: 24.8g | Fat: 3.3g | Fiber: 0.5g