3-4 lb pork butt, deboned and cut into 2-3 inch cubes
Kinder’s The Taco Blend, 2 packets or 4 tbsp
2 tbsp Olive Oil
1 cup chicken broth
10-12 flour tortillas
1 lime, cut into wedges
4 oz cotija cheese, crumbled
1 red onion, 1/2 sliced and 1/2 pickled (optional)
5 tbsp cilantro, finely chopped
1 jalapeno, deseeded and diced
Set Instant Pot to sauté/sear and add olive oil. Once the olive oil begins to smoke add a layer of pork into the Instant Pot. Cook for 3-4 minutes, or until browned, and flip. Continue to brown all of the pieces of pork.
Place all pork into Instant Pot and add chicken broth.
Place pressure cooker lid on Instant Pot and secure. Note: Be sure to turn spout to “seal”.
Pressure cook on HIGH for 35 minutes and allow the Instant Pot to “natural release” after for approximately 25-35 minutes.
While your pork is cooking, combine your 1/2 white onion, cilantro and jalapeno into a small mixing bowl.
Remove pork from Instant Pot and shred with two forks or your hands.
Heat tortillas and fill with shredded pork, onion/jalapeno/cilantro mix, cheese and top with pickled onions. Add any other of your preferred toppings and enjoy!
No pressure cooker? No problem! To use a standard slow cooker, prep meat as shown above and sear on stove top for 3-4 min until browned. Place in slow cooker with chicken broth on LOW for 6-7 hrs or HIGH for 4 hrs.
Smoky mesquite with sea salt & pepper