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Pork Tortilla Filling




Source of Recipe


Lee's Kitchen






List of Ingredients



• 2 Boneless pork butts 3-4 lbs each
  
• 4 Large cloves garlic, sliced thin
  
• 2 Bottles beer
  
• 4 Large yellow onions, chopped
  
• 5 Packages taco seasoning
  
• 8 oz Chopped green chiles
  
• 1 15 oz Can red enchilada sauce
  






Instructions



1. Cut each roast in half. Cut slits in roast and insert thin slices of garlic.
   
2. Put cooking rack into 6 quart pressure cooker. Add pork, beer, 2 sliced onions, and 2 packages of taco seasoning. .
   
3. Cook under pressure for 50 minutes. Let pressure drop before removing meat from the pressure cooker.
   
4. When meat is cool enough to handle, remove fat and shred.
   
5. Refrigerate meat in covered container at this point.
   
6. The next day add the shredded port to a 4.5 to 5 quart crockppot with remaining ingredients. Stir well. Cook on low for 6 to 8 hours.
   
7. Serve with assorted toppings and hot flour tortillas.