Serves 6 people
FOR THE PORK
3.5-4.5 pound boneless Boston butt
Spice Rub
1 cup red enchilada sauce
Salt
Avocado oil
Water
FOR THE SPICE RUB
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground coriander
½ teaspoon cayenne pepper
¼ teaspoon cinnamon
Make the spice rub by combining all ingredients in a small bowl and mix well. Cut the Boston butt into two pieces and season well with spice rub and a generous amount of salt.
Preheat instant pot to high or stove-top pressure cooker to medium-high with 3 tablespoons of avocado oil. Sear one piece of pork until dark and crusty all over, remove from pot and sear the other piece. Once both pieces are seared, add them both to the pot along with the enchilada sauce, and enough water to almost cover them.
Put the lid on the instant pot and set cook time for 1 hour on pressure cook high. For stove-top, once the pressure has come up, cook for 1 hour. After 1 hour is complete, allow the pork to sit in the pot for 1-3 hours then open the lid. The meat will have completely relaxed and will fall apart when shredded.
Shred the pork with two forks and skim the fat off the liquid inside the pot Use some of the liquid to keep the pork moist, it will also add loads of flavor.
Enjoy!