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Tropical Pork Tacos

Tropical Pork Tacos

Ingredients

Pulled Pork:

  • 7.31 lbs bone-in pork Boston butt
  • 2 tsp chili powder
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp ground cumin
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/2 cup orange juice
  • 1/4 cup lime juice (about 2 limes)
  • 1 cup chicken broth

Tortillas:

  • 10-12 small corn or flour tortillas

Mango Salsa:

  • 1 ripe mango, diced
  • 1/4 red onion, finely chopped
  • 1/2 jalapeño, finely diced (optional)
  • Handful of fresh cilantro, chopped
  • Juice of 1 lime

Classic Creamy Coleslaw:

  • 4 cups shredded cabbage (green, purple, or a mix)
  • 1 cup shredded carrots (if not in the mix)
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1-2 tbsp sugar (to taste)
  • 1 tsp Dijon mustard (optional)
  • 1/2 tsp salt (to taste)
  • 1/4 tsp black pepper

Avocado Crema:

  • 1 ripe avocado
  • 1/4 cup sour cream or plain Greek yogurt
  • Juice of 1 lime
  • 1 garlic clove (optional)
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 tsp pink Himalayan salt (or to taste)
  • 1-2 tbsp olive oil (optional)
  • 1-2 tbsp water (to adjust consistency)

Instructions

1. Pressure Cook the Pork

  1. Rub the pork with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
  2. Set your Instant Pot to "Sauté" mode. Sear the pork on all sides until browned (optional).
  3. Add orange juice, lime juice, and chicken broth to the pot.
  4. Cook on High Pressure for 110 minutes. Allow a natural pressure release for 15-20 minutes.
  5. Shred the pork with forks, discarding any large pieces of fat or bone. Toss the shredded pork in the cooking juices to keep it moist and flavorful.

2. Make the Mango Salsa

  1. Combine diced mango, red onion, jalapeño (if using), cilantro, and lime juice in a bowl. Mix well and set aside.

3. Prepare the Coleslaw

  1. In a large bowl, combine shredded cabbage and carrots.
  2. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard (if using), salt, and pepper.
  3. Pour the dressing over the cabbage and carrots. Toss well to coat. Refrigerate until serving.

4. Blend the Avocado Crema

  1. In a blender or food processor, combine avocado, greek yogurt OR sour cream, lime juice, garlic powder, black pepper, and pink Himalayan salt.
  2. Blend until smooth. Add olive oil for extra creaminess, and water as needed to achieve a drizzle-able consistency.
  3. Taste and adjust the seasoning as desired.

5. Assemble the Tacos

  1. Warm the tortillas in a skillet or microwave.
  2. Layer each tortilla with pulled pork, mango salsa, coleslaw, and a drizzle of avocado crema.
  3. Add any optional toppings, like pickled jalapeños or hot sauce, and serve with lime wedges.

 

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