Cover and cook for 8 hours on Low or 4 hours on High
Shred the pork (either in the slow cooker or on a cutting board) and stir back into the sauce in the slow cooker.
Serve in tacos, with cornbread, with tortilla chips, in a bun, whatever works!
Notes
*Recipe was tested using boneless pork chops as well as pork loin ribs but pork tenderloin would also work well. *This keeps for up to 5 days covered in the refrigerator or for 1 month in the freezer.*Makes 4-5 cups of pork depending on the cut of pork you use.
Instant Pot Salsa Verde Pork
Add the onions, pork, then salsa to the Instant Pot.
Pour in ¼ cup of water.
Cover, and turn the valve to sealing.
Set the timer for 25 minutes on high pressure.
Let rest for 10 minutes then release the steam, and enjoy!