Ingredients
- 1 Smithfield Applewood Smoked Bacon Boneless Loin Filet1
- 1 Tablespoon Vegetable oil1 Tablespoon
- 1 Cup Chicken broth1 Cup
- 16 Ounces Roasted tomatillo salsa16 Ounces
- 8 Ounces Corn tortilla chips 8 Ounces
- 2 Green onions, thinly sliced2
- 1/3 Cup Queso fresco, crumbled1/3 Cup
- 1 Lime, cut into wedges1
- 1 Avocado, sliced1
Instructions
Turn Instant Pot on to “sauté” feature and pour in oil. While that is heating up, place pork loin on a cutting board and remove any fat and/or silver skin with a small, sharp knife. Cut tenderloin into three equal pieces. Place in pot and sauté each side for 2-3 minutes. Switch Instant Pot to “pressure cooker” and cover with lid. Set for 45 minutes on high
Once the pressure cooker time has elapsed, let the pressure reduce naturally for about 10 minutes and then switch on the vent valve to fully release the rest of the pressure. Turn oven on to 425F
Remove pork from instant pot and place on a cutting board. Use a pair of forks to shred the pork
In a large skillet, add chicken broth and salsa, stirring to combine. Bring to a simmer over medium heat. Add tortilla chips to the skillet and stir until all the chips are coated in the salsa mixture, letting some chips go up the sides of the skillet. Spread pulled pork on top of the chips. Place skillet in the oven for 8 minutes. Remove from oven and garnish with green onions, queso fresco, lime wedges, and avocado. Serve immediately
