Pressure Cooker BBQ Pulled Pork Tacos
The National Pork Board asked me to write a mashup recipe, taking different food ideas and mashing them together. Pulled pork shoulder is my favorite way to serve pork. I particularly enjoy pulled pork Southern barbecue style, tossed with a sweet, sticky sauce, served on smushy white bread, and topped with cole slaw and dill pickles. My second favorite way to serve pork? Shredded pork tacos. That’s it! That’s my mashup.
I’m giving that barbecue sandwich a Mexican-American twist. Instead of white bread, I use corn tortillas. Then I top the sweet, saucy pork with a tart, lime based slaw and spicy pickled jalapeños. I’m keeping the sweet barbecue sauce – it stands in for tomatoey salsa. It’s South of the Mason-Dixon line meets South of the border. 1
According to the National Pork Board’s survey, I chose well. Smoked, hot, and spicy flavors are frequently mentioned in their survey: 26% of people prefer hot flavors for their pork, 18% preferred spicy flavors for pork. Pulled Pork made up 15% of all pork mentions, and 7% enjoyed their pork in Mexican-styled dishes.
I love my pressure cooker for pulled pork; In an hour, I get tender, shredded pork shoulder that normally takes all day. (No pressure cooker? No worries…if you can cook all day. A slow cooker set on low for 8 hours gives the same tender, shreddable results.)
I’m biased, but I think I have a serious contender for America’s second most mouth-watering mashup.
Recipe: Pressure Cooker BBQ Pulled Pork Tacos
- Pressure Cooker (I use a 6 quart Instant Pot electric pressure cooker)
- Don’t feel like slaw and pickled jalapeños on your tortillas? Go with your favorite taco toppings – lettuce, salsa, sour cream, shredded cheese, sliced olives, diced tomatoes, chopped onions, whatever you enjoy.
- No pressure cooker AND no slow cooker? No worries. Put the pork in a dutch oven with a heavy lid, increase the water to 2 cups, and bring to a simmer on the stove top. Cover with the lid, move to a 350°F oven, and bake for 4 hours, or until the pork is falling apart tender.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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I’ve always wondered what the Mason-Dixon line was; I knew it was the dividing line between Yankee and Dixie…but where is it? It’s the line that forms the border between Pennsylvania, Maryland, and Delaware, drawn up in a dispute over the boundary during British colonial times.↩