Pulled Pork

Prep 15 min · Cook 3 hrs · Serves 8 · Original recipe

🧾 Ingredients

Produce

• Juice of 3 limes, divided
• ½ head #cabbage, shredded
• 1 whole #pineapple, diced
• ½ small #red-onion, sliced
• 2 green onions, sliced

Proteins

• 4 lb #pork shoulder

Pantry & Dry Goods

• 1 cup #barbecue-sauce
• ½ cup brown sugar
• 2 tbsp extra-virgin olive oil
• 8 #corn-tortillas
• 1 cup water

Spices & Seasonings

• 2 tbsp garlic powder
• 2 tbsp chili powder
• 2 tsp cayenne pepper
• 1 tsp crushed red pepper flakes

🔪 Instructions

1. Cut the pork shoulder into 4 large chunks.
2. In a bowl, mix barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne pepper into a thick paste. Coat the pork.
3. Pour 1 cup water into the Instant Pot, then add the pork. Don't stir, so the paste stays off the bottom.
4. Cook on high pressure for 75 minutes, then let the pressure release naturally for 20 minutes. Shred the pork in the sauce.
5. Spread the shredded pork on a sheet pan and broil until the top is brown. Flip it and broil again. Repeat 4-5 times, or until the meat is a dark golden brown. This is what makes it taste like candy.
6. To make the pineapple slaw, combine shredded cabbage, diced pineapple, juice of 1 lime, olive oil, sliced red onion, green onions, and crushed red pepper flakes.
7. Assemble tacos by topping corn tortillas with shredded pork and pineapple slaw.

📝 Notes

• Adapted for the Instant Pot from the slow cooker original.