Sweet Pork Barbacoa Tostadas with Cola and Garlic

By: Bruce Weinstein & Mark Scarbrough

Sweet Pork Barbacoa Tostadas with Cola and Garlic
cuisine icon Cuisine
Mexican
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Broil, Pressure Cook
cuisine icon Notes
["Other Pots
• \tFor a 3-quart Instant Pot, you must halve all of the ingredient amounts.
• \tFor an 8-quart Instant Pot, you can increase all of the ingredient amounts by 50 percent.
• \tFor a 10-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent or you can even double them."]
cuisine icon Keywords
1-2 hours, 10-ounce can of mild red enchilada sauce, 12-ounce bottle or can of cola, 4-pound boneless skinless pork shoulder, 6 servings, broil, contributed, cook 2 hour, crumbled queso fresco or blanco, dark brown sugar, dinner, drained and rinsed canned black beans, easy, garlic powder, instant pot barbacoa tostadas, instant pot recipes, lime wedges, main course, mexican, onion powder, prep 10 min, pressure cook, shredded iceberg lettuce, table salt, tostada shells

prep icon Prep Time
10 min
cook icon Cook Time
2 hour

serving icon Servings
6 servings
Ingredients
  • 1 12-ounce bottle or can of cola
  • 1/2 cup dark brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp table salt
  • 1 4-pound boneless skinless pork shoulder
  • 1 10-ounce can of mild red enchilada sauce
  • Tostada shells
  • Shredded iceberg lettuce
  • drained and rinsed canned black beans
  • Crumbled queso fresco or blanco
  • Lime wedges
Instructions
  • Mix the cola, brown sugar, garlic powder, onion powder, and salt in the insert set in a 5-, 6-, or 8-quart Instant Pot. Add the pork and stir well to coat. Lock the lid onto the cooker.
  • For the MAX model:PRESSURE COOK on MAX. Set the time for 1 hour with the Keep Warm setting OFF. If needed press START.

    For other Instant Pot models: Set for PRESSURE COOK on HIGH pressure. Pressure valve must be closed. Set the time for 1 hour 10 minutes with the Keep Warm setting OFF. If needed press START.
  • When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 35 minutes. Unlatch the lid and open the cooker.
  • Use a slotted spoon to transfer the meat to a nearby large bowl. Use a flatware tablespoon to skim the sauce in the pot of its surface fat.
  • Press SAUTÉ and set it for MEDIUM, NORMAL, OR CUSTOM 300°. Set the time for 20 minutes. If needed, press START.
  • Bring the sauce to a simmer and cook, stirring occasionally, until it’s reduced to half its volume from when you removed the pork, about 10 minutes.
  • Stir in the enchilada sauce and continue cooking, stirring more frequently, until the sauce has again reduced by half its volume after you added the enchilada sauce, about 8 minutes.
  • Pour the pork and any juices in its bowl into the insert. Stir well and cook, stirring often, for 1 minute. Turn off the SAUTÉ function and cool for a couple of minutes. To serve, use kitchen tongs to pick out some of the meat from the sauce. Set the meat on top of a tostada shell, then top with shredded iceberg lettuce, black beans, crumbled queso fresco, and a lime wedge for squeezing over the whole thing.
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