Mexican-Style Pork Shoulder Tacos Slow Cooker Recipe

Mexican-Style Pork Shoulder Tacos Slow Cooker Recipe

Ingredients

Serves 4

Active Time 15 minutes, Marinade Time 30 minutes, Cook Time, 30 minutes Pressure/Manual (High) Function

• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon ancho chile powder
• ½ teaspoon black pepper
• 1½ pounds boneless pork shoulder, cut into 5 large pieces
• ¼ cup water
• corn tortillas, for serving
• optional toppings: diced red onions, chopped fresh cilantro, salsa verde, sour cream, avocado slices

Method

1. In a large bowl, combine the brown sugar, garlic powder, onion powder, smoked paprika, cumin, salt, ancho chile powder, and pepper
2. Stir well to combine
3. Add the pork to the bowl and toss to coat, massaging the spices into the meat
4. Allow to stand at room temperature for 30 minutes
5. Transfer the meat to the Instant Pot
6. Add the water
7. Secure the lid on the pot
8. Close the pressure-release valve
9. Select MANUAL and set the pot at HIGH pressure for 25 minutes
10. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
11. Using two forks, shred the meat, making sure it’s submerged under the cooking liquid until ready to serve
12. Serve the shredded pork in corn tortillas with any desired toppings

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