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These Instant Pot tacos are easy, and so flavourful! The perfect weeknight meal.
For the Tacos
- 4-6 lb pork shoulder
- ½ tsp. salt
- ¼ tsp. pepper
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. ground coriander
- 1 tsp. dried parsley
- 1 tsp. garlic salt
- ½ tsp. cinnamon
- 1 tsp. ground chipotle pepper
- 1 C. your favourite IPA
- 1.5 C. chicken broth
- 2 oranges
- 1 lime
- 10-12 mini flour tortillas
- Cilantro (topping)
- Lime (topping)
- Quick pickled onions (recipe below)
- Avocado (topping)
- Arugula (topping)
For the Quick-Pickled Onions
- 1 red onion, very thinly sliced
- ½ C. apple cider vinegar
- ½ C. sugar
Cut pork up into decent sized chunks (around 3x3" - but you don't need to be precise).
Place in the Instant Pot. Combine all the spices in a small bowl. Pour over the meat, and mix well with your hands, making sure the pork is coated in the spice blend.
Add the beer and the chicken broth.
Cut the oranges and the lime in half and add it to the pot.
Seal the Instant Pot lid, set the pressure to high, and the timer for 40 minutes. Quick release the pressure once it's done.
Meanwhile, make the quick-pickled onions. Heat the vinegar and sugar in a saucepan over medium heat until sugar is dissolved. Pour over the sliced onion in a small bowl, and let them cool. Refrigerate.
Carefully pull out the chunks of pork, and shred them with two forks. Spread the pork on large baking sheet. Broil for five minutes, or until the top of the pork gets crispy.
Serve the tacos with the tortillas, pork, onions, cilantro, lime, avocado, and arugula. A chipotle flavored or jalapeno sauce goes great with these!
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