- 4
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)
Preparation
Step 1
you'll get nice short pieces. (Read this post on How to Slice Meat Against the Grain if you're not sure about that.)
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.
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.
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.
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.
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.