Instant Pot Low-Carb Greek Pork Tacos

Directions

Trim any large pieces of fat from the pork roast and then cut against the grain into 4-6 pieces. Heat olive oil in the Instant Pot or in a large frying pan and brown the pork well on all sides. Put the browned pork into the Instant Pot; then combine the lemon zest and juice, chicken stock, 2 T olive oil, Greek Seasoning, Greek Oregano, and black pepper to make the cooking liquid. Pour liquid over the pork and set Instant Pot to MANUAL, HIGH PRESSURE for 50 minutes cooking time. When cooking time is up, use NATURAL PRESSURE RELEASE for at least 20 minutes; then release the rest of the pressure with quick release method if there is still pressure in the pot. While the pork cooks, make Greek Salsa. When all pressure has released, remove pork to a cutting board. Set Instant Pot on SAUTE and LESS HEAT to simmer liquid until it’s reduced to about 3/4 cup Shred the pork apart using a fork and return it to the pressure cooker set to KEEP WARM setting. Heat the tortillas in the microwave or by toasting for 1-2 minutes in a dry pan over high heat. To assemble tacos, fold a tortilla in half then put some of the hot pork on one half of the taco and cover with desired amount of Greek Salsa. Fold over to serve. Trim and brown the pork roast and make cooking liquid as described above, reducing the amount of chicken stock to 1/3 cup for slow cooker method. Put browned pork in the slow cooker, pour cooking liquid over, and cook on LOW for 7-8 hours, or until the meat shreds apart easily. Just before you are ready to serve, make the Greek Salsa. Remove the pork to a cutting board. Transfer the cooking liquid to a pan on the stove and simmer over medium-low heat to reduce to 3/4 cup. Shred pork apart with a fork and put pork and reduced liquid back in the slow cooker to stay warm. Heat the tortillas and assemble tacos as described above.