This is both an Instant Pot and baked keto pulled pork casserole that is bursting with southwest flavors! Go extra on Taco Tuesday!
Set an Instant Pot to saute, and add the olive oil to the bottom of the pot.
Season the pork well with salt and pepper to taste, as well as a dry rub of your choosing.
Place the pork pieces into the Instant Pot, and sear evenly on all sides.
Add the chicken broth to the Instant Pot.
Place the lid on the Instant Pot, and set it to sealing. Cook on high on manual setting for 45 minutes, allow to natural release for 10 minutes, and then carefully turn the knob to venting in order to release any remaining pressure.
Remove the pork and shred well with two forks.
Preheat the oven to 350 degrees.
Add the olive to a skillet over medium heat.
Stir in the onions, and saute until becoming tender.
Mix in the garlic, and saute 30 seconds more.
Place the cabbage into the skillet, and saute for 3-4 minutes.
Add in the pulled pork, seasonings and enchilada sauce. Stir to combine well.
Spread the mixture in the bottom of a well greased 9x9 baking dish.
Sprinkle with the cheese and bake for 20 minutes.
Garnish with lime wedges and chopped parsley before serving.
Calories: 375
Net Carbs: 4 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.