Sweet Pork Barbacoa Tostadas with Cola and Garlic


  • 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
  • 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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