Instant Pot Low-Carb Green Chile Pork Taco Bowl

Ingredients

• 2 pound pork sirloin roast, 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
• 16 oz. Low-Sugar Green Chile Tomatillo Salsa
• Best Easy Cauliflower Rice
• 1 large Poblano Chile Pepper, finely chopped
• cut limes for squeezing over pork, optional
• grated Mexican blend cheese, optional
• sour cream, optional
• other taco toppings such as taco sauce, salsa, chopped avocado, chopped tomatoes, etc.

Directions

1. Cut away any visible fat or less appealing bits from the pork roast. Slice the pork into thick pieces against the grain, so it will pull apart into shorter shreds after cooking. Stir together the ground cumin, garlic powder, salt, and pepper, then coat both sides of the pork with the seasoning blend.
2. Warm the oil in a large frying pan, or use the Instant Pot if you are fine searing the pork in 2 batches. Brown the meat over medium-high heat, or choose SAUTE on the Instant Pot, until each side has good color.
3. Arrange the browned pork in the bottom of the Instant Pot, then add the Green Chile Tomatillo Salsa. Secure the lid, choose MANUAL, HIGH PRESSURE, and set the time for 45 minutes. When it finishes cooking, let the pressure come down with NATURAL RELEASE for at least 20 minutes, then quick-release whatever pressure remains.
4. Transfer the pork to a cutting board and pull it apart with forks. Set the Instant Pot to KEEP WARM, then return the shredded meat to the pot.
5. While the pork cooks, prepare Best Easy Cauliflower Rice according to its directions. If you are using the Poblano Chili Pepper, sauté it for a few minutes in the olive oil just after taking out the garlic pieces and before adding the riced cauliflower. If you are starting with bagged frozen cauliflower, you may need 2 bags to have enough rice for all the pork.
6. For serving, spoon the cauliflower rice mixture into the base of a bowl, then add plenty of the hot, saucy pork on top. Add a squeeze of lime if you like, then finish with grated Mexican Blend Cheese, sour cream, and any other taco toppings you want.
7. If you have more than you need for one meal, store the pork and cauliflower rice in separate containers in the refrigerator. Later, reheat them layered in a bowl, then add the toppings after warming.
8. For the slow cooker version, trim, season, and brown the pork as described above, then move the browned meat to the slow cooker and pour the salsa over it. Cook 7-8 hours on LOW. You can probably use high heat for less time, but that has not been tried here with this cut of pork.
9. When the slow cooker pork is finished, the salsa will probably need thickening because the slow cooker leaves more liquid than the pressure cooker. Move the meat to a cutting board. If the sauce looks watery, pour it into a small pan and simmer over medium-low heat until enough liquid cooks off and the sauce is as thick as you want it. Serve the same way as above.