Instant Pot Low-Carb Greek Pork Tacos

Ingredients

• 2 lbs. pork sirloin tip roast
• 1 T olive oil, for browning pork
• 8 low-carb whole wheat tortillas
• Greek Salsa ingredients for serving, or other toppings as desired
• Zest and juice from 2 lemons
• 1/2 cup chicken stock
• 2 T olive oil
• 1 T Greek Seasoning
• 1/2 tsp. Greek Oregano
• Fresh ground black pepper to taste

Directions

1. Slice away any big fat deposits from the pork roast, then cut the meat across the grain into 4-6 pieces. Going across the grain now means the shredded pork will come apart in shorter, easier-to-tuck strands later.
2. Warm the olive oil in the Instant Pot, or use a large frying pan, and sear the pork until every side is nicely browned. This browning is worth doing for flavor; if the Instant Pot is crowded, work in 2 batches.
3. Transfer the seared pork to the Instant Pot. For the cooking liquid, stir together the lemon zest, lemon juice, chicken stock, Greek Seasoning, Greek Oregano, black pepper, and 2 T olive oil. Pour it over the meat, then program the Instant Pot for 50 minutes on MANUAL at HIGH PRESSURE.
4. When the cooking time ends, let the pot sit for at least 20 minutes on NATURAL PRESSURE RELEASE. If pressure remains after that, use the quick release method to vent the pot.
5. While the pork is cooking, prepare the Greek Salsa.
6. Once every bit of pressure is gone, lift the pork out onto a cutting board.
7. Set the Instant Pot to SAUTE with LESS HEAT, and simmer the liquid until it measures about 3/4 cup. A little more is fine if, after tasting, that level of concentration seems right to you.
8. Use a fork to pull the pork into shreds, then return it to the pressure cooker and switch to KEEP WARM.
9. Warm the tortillas in the microwave, or toast them for 1-2 minutes in a dry pan over high heat.
10. Build each taco by folding a tortilla in half, spooning hot pork onto 1 half, and adding as much Greek Salsa as you want. Close the tortilla over the filling to serve.
11. For the slow cooker method, do the same trimming, across-the-grain cutting, browning, and cooking-liquid mixing, but use 1/3 cup chicken stock.
12. Nestle the browned pork in the slow cooker, pour the cooking liquid over it, and cook on LOW for 7-8 hours, until the meat pulls apart without a fight.
13. Right before serving, prepare the Greek Salsa.
14. Move the pork onto a cutting board.
15. Pour the cooking liquid into a stovetop pan, then simmer it over medium-low heat until it has reduced to 3/4 cup.
16. Shred the pork with a fork, then return the meat and the reduced liquid to the slow cooker so they stay warm. You can turn the slow cooker to high for this.
17. Warm the tortillas, then fold them around the hot pork and Greek Salsa.