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
Step 1
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.
Step 2
Place all pork into Instant Pot and add chicken broth.
Step 3
Place pressure cooker lid on Instant Pot and secure. Note: Be sure to turn spout to “seal”.
Step 4
Pressure cook on HIGH for 35 minutes and allow the Instant Pot to “natural release” after for approximately 25-35 minutes.
Step 5
While your pork is cooking, combine your 1/2 white onion, cilantro and jalapeno into a small mixing bowl.
Step 6
Remove pork from Instant Pot and shred with two forks or your hands.
Step 7
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!
Step 8
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.
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