These pulled pork tacos are an easy, flavour-forward meal that comes together quickly with the help of the Instant Pot. The pork cooks until perfectly tender, then gets shredded and we like to finish it under the broiler for lightly crisped edges while staying juicy inside. Serve it in warm tortillas with marinated red onion, cilantro and lime avocado crema for a delectable finish.
ingredients
2 lb pork tenderloin
1 tsp salt
½ tsp pepper
2 tsp cumin
1 tsp oregano
½ tsp chili powder
½ tsp onion powder
½ tsp garlic powder
1 – 2 chipotle chilis in adobo sauce, finely chopped
1 Tbsp lime juice
½ cup fresh squeezed orange juice
for the crema
2 avocados
1 lime
handful of cilantro
salt
water
for toppings (optional)
2 Tbsp fresh chopped cilantro
marinated red onion
method
Add ingredients to instant pot and cook on high for 35 minutes.
Let pressure release naturally, using two forks to shred.
Optional: You can skip this next step if you like your pulled pork juicy, but if you’d like to crisp up your pulled pork, follow the next 4 steps.
Preheat broiler and transfer shredded pork to a baking sheet.
Spread out in a medium-thin layer, leaving any juices in the pot.
Broil on low for about 5 minutes until it starts to get crisp but is not burnt or dried out.
Remove pork from pan, and toss back with reserved cooking liquid to moisten.
To make the crema, put avocados, cilantro, juice of a lime, pinch of salt and a couple of spoons of water into a blender and blend until smooth. Add more water as needed, to get the desired consistency.
Serve with marinated red onion and cilantro, or your favourite taco fixings.
*note – if you don’t have an instant pot, it can be cooked in a slow cooker over 8 hours or can also be cooked low and slow in the oven – around 2 hours at 350°F.
