Epic BBQ Pulled Pork Tacos with Red Cabbage and Apple Slaw

Ingredients

Cooks in:2.5 hours (mostly unattended)        Serves:4

For the Spice Rub


• 1 tsp Cape Herb and Spice NEW Veggie Sprinkle Seasoning

• 1 tsp Cape Herb and Spice Chipotle Chilli Seasoning
• 1 tsp Cape Herb and Spice Taco Seasoning

• ¼ cup sticky brown sugar or maple syrup

• 1 Tbsp olive oil



For the Pork


• 1.5kg de-boned pork shoulder 

• 1 large red onion, cut into eighths
• 200g baby tomatoes

• 4 whole cloves of garlic, peeled

• 1 cup cider or stock



To Serve

• 
Your favourite store-bought taco shells
Fresh red cabbage slaw + fresh avocado + sweetcorn + thinly sliced red onion + chopped fresh coriander + sour cream + fresh lime wedges


What to do

1. Roughly cut the pork shoulder into chunks and pat dry with kitchen paper, then coat generously in the spice mix and olive oil.

2. Using our Instant Pot on the ‘Sauté’ function: Brown the pork until golden on all sides along with a dash of olive oil or cooking oil. Add in the onion, tomatoes and garlic and brown for 2-3 minutes.

3. Pour in the cider or stock, carefully place the lid on the cooker and seal, and select Pressure Cook on High for 60 mins

4. Allow a Natural Pressure Release and once the pin drops, open the lid. Use a slotted spoon transfer the pork to a shallow serving dish. Shred it carefully with two forks.

5. Set to Sauté function again to reduce the cooking liquid (5 – 10 mins) until thickened and quite syrupy

6. While the sauce reduces, warm your taco shells in the Vortex air fryer on the ‘Air Fry’ function at 202C for 3 minutes or until golden and fragrant.

7. Add the sauce to the shredded pork and mix well, then serve immediately in your warmed taco shells with garnishes of your choice.

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