After the timer goes off, allow the pot to naturally release the pressure for at least 45 minutes.
-If using Boston butt, or pork butt, count on about 1/2 of the total pounds before cooking being discarded (after cooking). The fat will need to be picked off and thrown away.
-I use both homemade and canned red enchilada sauce for this recipe. I believe homemade is best, but it's very difficult to taste the difference between homemade and canned when the brown sugar and green chiles are added! The link for my homemade sauce is on this post under the last paragraph "secret tips from former employees". It takes about 5 minutes to make.
-As stated in the post, I did not marinate the pork in the sauce before cooking. My slow cooked method posted previously recommends marinating, but this recipe does not.