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Asian Pork Tacos (Pressure Cooker/Instant Pot)

September 2, 2016

These Asian pork tacos are made with tender pork shoulder & light, delicious slaw & come together so quickly in the pressure cooker or Instant Pot!
These Asian pork tacos are made with tender pork shoulder & light, delicious slaw & come together so quickly in the pressure cooker or Instant Pot! | recipe from Chattavore.com
I think I need an intervention.

I may have an Instant Pot addiction. At the very least, it’s an Instant Pot obsession. I love that thing! If you haven’t gotten one yet, I highly recommend it (I’ve included an affiliate link at the end). I love my slow cooker, but what I love about the Instant Pot is that even if I don’t remember to get things going in the morning, I can enjoy a relatively low-effort dinner that comes together so quickly. While it’s under pressure, I can get my lunch ready, clean up my kitchen, or even take a shower.
These Asian pork tacos are made with tender pork shoulder & light, delicious slaw & come together so quickly in the pressure cooker or Instant Pot! | recipe from Chattavore.com
These Asian pork tacos are made with tender pork shoulder & light, delicious slaw & come together so quickly in the pressure cooker or Instant Pot! | recipe from Chattavore.com
I am amazed at what the Instant Pot can do with a pork shoulder. You know, slow cookers are great with cuts of meat that have lots of connective tissue, meats that need low and slow cooking. The pressure cooker does the same thing, just not low and slow. It’s the best. These Asian pork tacos take less than an hour, most of that time hands-off. I mean, an hour from the time you take the pork out of the package to the time that you are parked at the dining room table (or if youre me, in front of the television, or WHEREVER) eating delicious Asian pork tacos.
These Asian pork tacos are made with tender pork shoulder & light, delicious slaw & come together so quickly in the pressure cooker or Instant Pot! | recipe from Chattavore.com
These Asian pork tacos are made with tender pork shoulder & light, delicious slaw & come together so quickly in the pressure cooker or Instant Pot! | recipe from Chattavore.com
I had some readers test these Asian pork tacos for me and I’m so glad that I did. I got lots of feedback that helped me make modifications to the recipe to make it so much better (or at least I thought). I started with a recipe that I found on Dinner: A Love Story for slow cooker Korean pork tacos. I modified it for the pressure cooker, but we all found that the slaw was just too oily and a little bit bland, too, so I amped it up with green onions, ginger, and soy sauce and took out almost all of the oil, leaving in just a little sesame oil for flavor. I threw some of my Japanese white sauce on top because really, everything is better with Japanese white sauce (yes, I know it isn’t authentic, but it sure is tasty).

This recipe is also extremely easy to adapt for your slow cooker – I’ve included directions in the recipe notes!

No matter how you make them, these Asian pork tacos are packed with flavor!

This post contains an affiliate link. This means that if you click the link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!

These Asian pork tacos are made with tender pork shoulder & light, delicious slaw & come together so quickly in the pressure cooker or Instant Pot! | recipe from Chattavore.com

Mary

Yield: 4 servings (you will have leftover pork)

Asian Pork Tacos (Pressure Cooker/Instant Pot)

20 minPrep Time:

45 minCook Time:

1 hr, 5 Total Time:

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Ingredients

    For the pork
  • 2 tablespoons neutral oil (such as canola)
  • 3-4 pounds pork shoulder
  • salt and pepper
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 1 inch fresh ginger, peeled and grated (or 1 teaspoon ground ginger)
  • 2 cloves garlic, minced
  • 1 tablespoon Sriracha (optional)
  • For the Slaw
  • 2 cups shredded Napa cabbage (about 1/2 head)
  • 1 large carrot, shredded
  • 1/2 cup seeded and diced cucumber (2 small)
  • 1 green onion, thinly sliced
  • 1/4 cup chopped cilantro
  • For the dressing
  • 1/4 cup rice wine vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 3-finger pinch of brown sugar
  • 1-inch piece fresh ginger, peeled and grated (or 1 teaspoon ground ginger)
  • 2 teaspoons sriracha (optional)
  • 8-16 corn tortillas (I like to double them up to make them stronger)
  • Japanese white sauce, for serving (optional)

Instructions

  1. Remove any bones from the pork shoulder and cut the pork into 4 pieces. Season with salt and pepper on all sides.
  2. Preheat the 2 tablespoons of oil over medium high in a regular pressure cooker or on the “more” saute setting on an Instant Pot. Brown the pork for 2-3 minutes per side. While the pork is browning, whisk together the other ingredients for the pork. Remove the pork from the pan when brown and add the sauce. Add the pork back to the pan.
  3. For a regular pressure cooker, bring to pressure over medium high heat and cook for 25 minutes after it comes to pressure. Remove from heat and allow to depressurize naturally.
  4. For an Instant Pot, choose the “meat/stew” setting and set the timer for 25 minutes. When the 25 minutes are up, turn the Instant Pot off (don’t allow it to “keep warm” as this may cause the meat to overcook). Allow to depressurize naturally.
  5. While the meat is cooking, combine the slaw ingredients. Whisk together the dressing ingredients and add to the slaw. Toss to combine and set aside.
  6. Once the pressure cooker has depressurized, use two forks to shred the meat, discarding any chunks of fat. Turn the heat to high on a regular pressure cooker or the saute setting to “more” on an Instant Pot. Allow the sauce to reduce by 1/2 to 2/3 then add the meat back and remove from heat.
  7. Heat the corn tortillas and fill with the meat, slaw, and white sauce (if desired). Serve immediately.

Notes

To make in slow cooker: Brown the meat in a medium skillet over medium-high heat. Add the sauce to the slow cooker. Place the browned meat into the slow cooker. Cook for 6-8 hours over low heat (you can also do 4-5 hours on high, but cooking over low heat is preferable). Remove meat to rest on a cutting board and transfer juices from the slow cooker to a pan. Reduce over high heat. Shred the meat and mix it with the reduced sauce in the pan or in the slow cooker. Complete other steps as directed.

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https://chattavore.com/asian-pork-tacos-pressure-cookerinstant-pot/

These Asian pork tacos are made with tender pork shoulder & light, delicious slaw & come together so quickly in the pressure cooker or Instant Pot! | recipe from Chattavore.com

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Filed Under: By Course, By Main Ingredients, Easy Recipes, How to Use Tools & Techniques, How-To, Instant Pot, Main Dishes, Pork, Recipes, Slow Cooker Tagged With: Instant Pot, main dishes, pork, pressure cooker, slow cooker By Mary // Chattavore 11 Comments

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Comments

  1. Brandi says

    September 20, 2016 at 4:27 pm

    I made these for dinner last night. The meat was incredibly flavorful and very good!
    Reply
    • Mary // Chattavore says

      September 20, 2016 at 10:10 pm

      Awesome! I'm so glad you enjoyed them!
      Reply
  2. Laura Smylie says

    February 11, 2017 at 9:02 pm

    I made these tonight. Very flavorful, but the meat was a bit on the dry side (I made it in the instapot). I am wondering if a bit more liquid would have helped? Or, my pork was a scant 3#, maybe the time/proportions work better for 4#? Either way, a delicious attempt. I will make these again and play around a bit. Thank you!
    Reply
    • Mary // Chattavore says

      February 11, 2017 at 10:16 pm

      Hmmmm, I don't know! I would try both of those and maybe reducing the time just a tad. And make sure there's still a good bit of fat on the pork. Glad you liked it!
      Reply
  3. Laurie C. O'Neill says

    July 19, 2017 at 7:37 am

    I made these for dinner with some modifications due to lack of ingredients on hand: I sauteed CSA chard and broccoli raab with onions and modified slaw dressing ingredients to make a sauce. Everything was delicious. I had never heard of white sauce before but it really made the dish. Thank you for this delicious recipe! My husband said to file it in the "Must make again" category.
    Reply
    • Mary // Chattavore says

      July 19, 2017 at 7:56 am

      Yea! I'm so glad you liked it! We are obsessed with white sauce around here. You can find it at any Southern hibachi restaurant!
      Reply
  4. Beth Merk says

    December 21, 2018 at 8:26 pm

    Great as nachos also!!!
    Reply
    • Mary // Chattavore says

      December 21, 2018 at 10:52 pm

      Yummmmmm!
      Reply
  5. Sarah Reed says

    August 6, 2020 at 12:34 pm

    If I need like a 4-5 pound pork shoulder (making a big batch for my sons birthday) how long should I set the pressure cooker for? I’ve made these before and they were absolutely amazing with 3-4 pound shoulder.
    Reply
    • Mary // Chattavore says

      August 6, 2020 at 1:20 pm

      Sarah, the time should be the same! The Instant Pot will essentially make up for the difference in size by taking longer to come to pressure and depressurize! So glad you enjoyed them!!!
      Reply
      • Sarah Reed says

        August 6, 2020 at 5:41 pm

        Awesome thank you so much!
        Reply

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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Want recipes from scratch & restaurant reviews in your inbox weekly?
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