This Easy Lightened Up Instant Pot Mexican Sweet Pot is sweet, tangy, and cooks up quick and easy in the Instant Pot. Perfect for potlucks, family gatherings, or any-day of the week!

What ingredients do I need to make this Easy Lightened Up Instant Pot Mexican Sweet Pork?

• Boneless pork shoulder butt or boneless pork rib meat-cut into large chunks, remove any visible fat. Make sure you use pork butt or pork shoulder; pork loin roasts and pork tenderloin are both too lean and the result will be very dry. The fat content in the pork butt or pork shoulder keeps the meat extremely moist. You can easily discard visible fat after it’s cooked.
• Reduced sodium beef broth 
• Zero point brown sugar sweetener– I use Lakanto Golden Monkfruit or Swerve Brown Sweetener
• Cornstarch– to thicken the sauce
• Red enchilada sauce
• Diced green chiles– not drained
• Coke Zero, Diet Coke, or Diet Dr Pepper- I like to use Coke Zero

Seasoning Ingredients:

• 2 Tbsp chili powder
• 1 Tbsp cumin
• 1 Tbsp onion powder
• 1 tsp garlic powder
• 1 tsp oregano
• 2 tsp salt
• 1 tsp black pepper

Can this be made in the Slow Cooker?

Yes, it sure can. Here’s the recipe:

Mexican Sweet Pulled Pork ( Slow Cooker)

How do I make this Easy Lightened Up Instant Pot Mexican Sweet Pork?

In a small mixing bowl combine seasonings and stir until well combined.

Season both sides of the meat with seasonings. 

Place seasoned meat in the bottom of the Instant Pot. 

Pour beef broth over and around both sides of the meat.

Place the lid on the top of the pot and lock into sealing position. 

Turn the setting to Manual or High Pressure and set the timer for 55 minutes. 

Make sure the valve is set to the Sealing position.

After the timer goes off, allow the pot to naturally release the pressure-this could take 45 minutes.

Carefully remove the lid from the pot when all of the pressure is released.

Remove and place meat on a cutting board. Allow to cool for a few minutes.

When it’s cool enough to handle-shred meat with a fork and discard any visible fat off of meat.

Meanwhile, reserve 1/4 cup of the remaining juice from the Instant Pot. Discard the rest of the juice.

Turn the setting to Sauté. 

Combine the 1/4 cup remaining juice, cornstarch, enchilada sauce, green chiles, brown sugar sweetener, and soda into the Instant pot. 

Whisk until well combined. Heat until sauce begins to boil.

Place the shredded meat back into the Instant Pot.

Continue to sauté until the meat is heated through and the sauce thickens.

Turn the instant Pot setting to warm mode until ready to serve. 

Serve on salads, tostadas, tacos, sandwiches, burritos, pork bowls, ect. 

Ingredients:

• 4 lbs. boneless pork shoulder butt or boneless pork rib meat-cut into large chunks, remove visible fat 
• 2 cups reduced sodium beef broth 
• 2 Tbsp cornstarch
• 3/4 cup zero point brown sugar sweetener- I use Lakanto Golden Monkfruit or Swerve Brown Sweetener
• 1 (10 oz.) can red enchilada sauce
• 1 (4 oz.) can diced green chiles, not drained
• 1 (12 oz.) can Coke Zero, Diet Coke, or Diet Dr Pepper

Seasoning Ingredients:

• 2 Tbsp chili powder
• 1 Tbsp cumin
• 1 Tbsp onion powder
• 1 tsp garlic powder
• 1 tsp oregano
• 2 tsp salt
• 1 tsp black pepper

Directions:

1. In a small mixing bowl combine seasonings and stir until well combined.
2. Season both sides of the meat with seasonings. Place seasoned meat in the bottom of the Instant Pot.
3. Pour beef broth over and around both sides of the meat.
4. Place the lid on the top of the pot and lock into sealing position. 
5. Turn the setting to Manual or High Pressure and set the timer for 55 minutes. 
6. Make sure the valve is set to the Sealing position.
7. After the timer goes off, allow the pot to naturally release the pressure-this could take 45 minutes.
8. Carefully remove the lid from the pot when all of the pressure is released.
9. Remove and place meat on a cutting board. Allow to cool for a few minutes. When it’s cool enough to handle-shred meat with a fork and discard any visible fat off of meat. 
10. Reserve 1/4 cup of the remaining juice from the Instant Pot. Discard the rest of the juice.
11. Turn the setting to Sauté. Combine the 1/4 cup remaining juice, cornstarch, enchilada sauce, green chiles, brown sugar sweetener, and soda in the Instant Pot. 
12. Whisk until well combined. Heat until sauce begins to boil
13. Place the shredded meat back into the Instant Pot. Continue to sauté until the meat is heated through and the sauce thickens.
14. Turn the instant Pot setting to warm mode until ready to serve. 
15. Use for salads, tostadas, tacos, sandwiches, burritos, pork bowls, ect. 

 Makes 12 ( 5 oz.) servings 

6 Points® per serving  

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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