It's summer in Houston, and the last thing I really want to do is fire up my oven to 350° when its over 90° out. We also got rid of our grill and haven't committed to a new one yet, so outdoor cooking is not an option. That leaves us with my newest favorite kitchen gadget, the Instant Pot for most of our summer meal prep. This week alone I used it to make midday shredded chicken so, we have it ready for salads and lunches. My husband tolerates it when I make shredded chicken, but the way to his heart is any meat but chicken. Due to sleep deprivation because of a certain 10-month old teething and sleep regression, I've been a grumpy wife. To make up for my mood, I decided to do pulled pork this week! Let's just say this MORE than made up for it.
Recently, I was at Trader Joes and was just meandering (as best you can with 2 kids 2 and under) the sauce aisle and I found this bottle of Green Dragon. I didn't know what to expect honestly. It was above the siracha and it said jalapeños. I was sold. My husband was the first to try it and reported back to me that it was from heaven above. I tried it on rotisserie chicken and instantly grabbed sour cream and a little cheese and felt like I was eating a chicken enchilada. When I made this batch of pulled pork, I knew I wanted to do tacos one night and salad another.
Y'all I AM OBSESSED WITH THIS SAUCE. I tossed a heavy helping of it onto my pulled pork on a tortilla with fresh chopped onions and cheese. I about lost my mind because it tasted like a street taco from our favorite mexican restaurant. Its spicy, but not "make you regret it the next day" spicy. I wouldn't serve it to my kids. BUT, for mommas pulled pork taco- Trader Joes Green Dragon is my jam.
When I say this is easy, I say its doable with 3 kids 4 and under running around while your hands are covered in seasonings and raw pork. Theres minimal prep and once you find a spare 15 minutes to set this meal up, the Instant pot does the rest. I'm not embarrassed to admit we have a Costco sized bag of flour tortillas and Mexican cheese in our home this summer. So any chance I have to use what we have is bonus. You can get super fancy with your tacos, but this is the "momma didn't even sit to eat" version.
Serves a Family of 4-5 With Leftovers
- 4lb. Boneless Boston Butt Pork
- smoked sea salt
- black pepper
- 1/4 cup Apple Cider Vinegar
- 1/2 cup hot water
- 2 chicken bouillon cubes
- 2 tsp brown sugar
- 1 Tbsp Cumin
- 1 Tbsp smoked paprika
- 1 Tbsp garlic powder
- Favorite sauce of choice
- Tortillas of choice
- Chopped white onions for topping
- fresh cilantro (if you don't hate it)
- Cut pork down into 4 large pieces
- In a small bowl, mix your spices. I tend to go heavy handed on paprika and garlic powder, but go with your gut on this.
- Rub in the seasonings onto your pork
- Turn the Instant Pot on the "saute" setting. When hot, add about 2 tbsp olive oil into the pot, then sear the pork on all sides, about 4 mins per side, until a good golden brown.
- While the pork is searing, add 1/2 cup of water to a microwave safe measuring cup and heat up for 30 seconds. Add the 2 bouillon cubes and mix.
- Add 1/4 cup of apple cider vinegar to your broth
- Pour apple cider vinegar and broth mixture into the instant pot
- Hit "cancel" on the instant pot, then hit "manual", and turn the time up to 100 minutes. Cover and let cook in the instant pot until time is done.
- When the cook time is done, the Instant Pot will automatically go to "Keep Warm" mode. If you're at home, press the "Cancel" button to turn off the cooker and turn the valve from sealing to venting to release the pressure quickly.
- When pressure is released, open instant pot, and using tongs remove the pork and place into glass storage container (why dirty an extra plate when you're going to have leftovers anyways). You can shred it in this so easily. We allowed our pork to sit in the pot for about 2 hours after it was done cooking since I started it at naptime.
- Serve how you want to eat it!