These pressure cooker salsa verde pork tostadas are made from a FROZEN Costco pork sirloin roast. Your Instant Pot will turn this into tender, flavorful, and EASY dinner in about an hour and a half.
Pressure Cooker Salsa Verde Pork Tostadas
We buy these Costco pork sirloin roasts ALL the time. With 7 kids, you’d better have a Costco or Sam’s Club close by, or you’ll never stop making grocery store runs. Bulk in clearly in the cards for me for years and years to come.
We also make them into killer BBQ Pork Sandwiches, recipe coming soon!
If you don’t want to wait for me to write that one up, you can totally turn this one into that just by omitting the Mexican seasonings and salsa, adding some simple salt, pepper, garlic salt, and onion powder to the mix, and throwing this meat onto buns with barbecue sauce. Coleslaw on top for bonus points.
So one reason I love the the Instant Pot (affiliate link) so much is that you can toss in FROZEN meat, and it’ll come out tender and juicy and DONE. I am the very worst at pre-planning, and defrosting meat is sometimes just way way beyond me.
Life is busy, and dinner shouldn’t have to be hard all the time. The fact that a big frozen hunk of meat can turn into this in less than 2 hours is a little like magic to me.
I’m also pretty obsessed lately with using hard cider as the cooking liquid in my pressure cooker. You can see this in my Instant Pot Shredded Chicken Tacos and the Pressure Cooker Beef Brisket.
It adds great flavor to the meat, but if you don’t have any laying around beer or even broth/stock will work almost as well.
Pressure Cooker Salsa Verde Pork Tostadas
Easy dinner made from FROZEN pork sirloin roast! It doesn't get any easier than these Salsa Verde Pork Tostadas made right in your Instant Pot.
Ingredients
- 1 whole pork sirloin roast, frozen
- 1 12 ounce can dry hard apple cider, {totally okay to sub in beer for this}
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup salsa verde
- 2 tablespoons Spiceologist Chile Margarita Seasoning, {sub in taco seasoning if you can't get this. HIGHLY recommend getting it though. Nothing else compares}
- 8 tostada shells
- your favorite taco toppings!
Instructions
- Open the pork roast and put it into your Instant Pot. Pour the hard cider on top, and close and seal the lid. Set the program to "Meat" mode, and the timer for 60 minutes.
- Let the pot release the pressure naturally. This will also hold over very well on low slow cooker mode for a number of hours.
- Open the pot carefully after the pressure has released. If you are in a hurry, let it sit for 20 minutes before using the pressure release valve. Shred the pork with two forks, and dump in the salsa verde, salt, pepper, and chile margarita seasoning. The roast should be fall-apart-tender at this point. If it isn't, you need to re-seal the pot and cook an additional 20 minutes under pressure.
- Turn the pot onto "Saute", and adjust down to low. Let the meat cook for 15 minutes, or until This is going to simmer down the excess liquid. How much time this needs will vary based on how much liquid was released during the cooking process.
Nutrition Information:
Amount Per Serving: Calories: 125Saturated Fat: 1gCholesterol: 1mgSodium: 418mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 1g
Heather
Monday 6th of April 2020
I dunno why, but I just got the pingback here and I love this recipe AND that you shared my Croque Monsieur Rolls! I need to know - do you fry your own tostada shells? And do you like flour or corn?