Confetti Egg Salad
| Prep Time | 10 minutes |
| Cook Time | 80 minutes |
| Servings |
6 servings
|
Ingredients
Pulled Pork Tacos
- 2 - 2 1/2 lbs boneless pork shoulder
Marinade:
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp ground cumin
- 1/3 cup apricot jam or preserves Pot
For serving:
- 3/4 cup Water
- 2 tbsp apple cider vinegar
- 1 small onion quartered, with root end left intact
- hot sauce (recommend Chipotle Tabasco)
Pot:
- 12 small flour tortillas or corn tortillas, warmed
- 1 cup avocado diced
- 1 lime cut into wedges
- 1 cup fresh cilantro leaves (optional)
- 1/3 cup cotija cheese crumbled (optional)
Ingredients
Pulled Pork Tacos
Marinade:
For serving:
Pot:
|
|
Instructions
- Cut the pork into
3 pieces of roughly equal size. - Combine the Marinade ingredients in a large bowl. Add the pork pieces and combine until pork is thoroughly coated.
- Pour water and vinegar in the pot, followed by the quartered onions, spacing them roughly equally in the bottom of the pot. Place pork pieces on the onions in one even layer.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the Manual function*. Use the + / - keys and program the Instant Pot for 60 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the pork from the pressure cooker to a shallow dish, reserving juices. Use a fork to shred the pork.
- Discard the onions and pour
1/2 cup of the reserved juices over the shredded pork. Add hot sauce to taste. - Serve with the tortillas, avocado, cilantro and lime wedges.
Recipe Notes
*The Manual and Pressure Cook buttons are interchangeable.
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