Instant Pot Pork Tacos
Instant Pot Pork Tacos
Always tender, always moist, pulled pork tacos using the Instant Pot. The perfect staple to store in the freezer for an anytime pulled pork tacos, sandwiches, a salad..The possibilities are endless!
Ingredients
- 3 lb Pork shoulder butt
- 1 Tbsp Onion powder
- 1 Tbsp Garlic powder
- 1 Tsp Paprika
- 1 Tsp Chili pepper flakes
- 2 Tsp Salt
- 1 Tsp BBQ seasoning Any (I used Trader Joe's bbq rub with coffee and garlic)
- 1 Cup Chicken broth/stock
Tacos
- 2 Tbsp Butter
- 1.5 lbs. Pulled pork
- Corn tortillas As needed
- 3 Tbsp Oil, for brushing onto tortillas
- Onion Diced, As needed
- Cilantro Chopped, As needed
- Salsa of choice We use Herdez Guacamole salsa in Medium
Instructions
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Mix together spice mixture. Rub all over roast.
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To the Instant Pot, add chicken broth.
Place seasoned roast in Instant Pot
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Place lid on Instant pot, and set valve to SEAL.
Press:
Manual
Adjust time to 80 minutes. When the pressure has built up, the metal pin next to the seal valve will pop up, not allowing the lid to open.
When the timer is up, the Instant pot will read L0:00.
During this time, the Instant pot will be naturally releasing the pressure built up. The numbers will count up, letting you know how long it's been releasing pressure after the cook time has finished.
When the pressure has been completely released, the metal pin next to the seal valve will go down, allowing for the lid to be safely removed.
When that occurs, safely open lid and remove.
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Remove roast from the Instant Pot and place onto a cutting board. Shred pork with two forks.
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Freeze into desired portion sizes. Food saver bags work great for this! Place portioned amounts into freezer for use at a later date.
For Tacos
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In a large saute pan, melt butter on a low heat.
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Once butter is melted, turn heat to a medium and place pork into the pan. Cook, stirring here and there until parts are a bit crispy. Remove from heat and set aside.
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On a griddle pan/large saute pan, grill tortillas on a medium to high heat.
To do this, using a basting brush, brush one side of corn tortillas with oil and lay oil side down. Brush the dry side (which is now up), with oil. When bottom side is a golden brown, flip. Cook until second side is golden brown. Remove from heat and place onto a plate lined with paper towels or into a tortilla warmer. Continue this process until desired amount of tortillas have been cooked.
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Take one corn tortilla and fill with pulled pork. Add diced onion and chopped cilantro. Drizzle Herdez Guacamole salsa, or salsa of choice.
