Pressure Cooker Pork Tacos With Broccoli Slaw & Avocado Sauce

I'm making these pork tacos in a pressure cooker in 45 minutes. Topping them with broccoli slaw and avocado cream sauce. Your tastebuds will sing!
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These tacos are bursting with flavor and are naturally gluten free. Double the batch and you've got great party fixings!

Pressure Cooker Pork Tacos Recipes
Ingredients:
4 lb. pork shoulder or butt, trimmed of fat and cut into chunks
2 tsp. Oregano
1 tsp. Coriander
1 tsp. Cumin
tsp or more ancho chile powder
tsp. or more of chipotle chile powder
cup chicken broth
1 cup orange juice
1 tsp. Salt
1 Tbsp. fresh lime juice
1 medium yellow onion, finely chopped
2 Tbsp. Avocado oil

Broccoli Slaw
Ingredients:
Broccoli slaw, I purchased already made, or cabbage works too
Olive oil
Apple cider vinegar
Salt
Small handful of cilantro or parsley, chopped

Avocado Cream Sauce
Ingredients:
2 ripe avocados
3 - 4 Tbsp. mayonnaise, I used Sir Kennsingtons avocado mayo
Handful of cilantro, chopped
2 tsp. Lime juice
tsp. Chipotle chile pepper
1 - 2 cloves garlic, minced
Salt to taste

Directions:
Preheat your pressure cooker over medium high heat. Add 1 Tbsp. of avocado oil and when hot, add the pork pieces to the pot. Make sure all pieces touch the bottom of the pan to sear each piece on all sides. Dont move any of the pieces of meat around for 2 minutes so a crusty exterior forms.

After about 2 minutes turn the pork over to sear the second side. Once seared place the pork into a dish to set aside. Work in batches until all the pork pieces are seared adding additional oil if needed.

Once the pork is all removed from the pressure cooker or instant pot, add a touch more oil and reduce the heat to medium low. Add the onion and stir with a wooden spoon ro remove the fond from the bottom of the pan. Saute the onion for about 4 to 5 minutes and then add the chicken broth, orange juice, lime juice, the seared pork, all the spices and stir.

Cover and pressure cook the pork for 45 minutes.

In the meantime, toss the broccoli slaw with a drizzle of olive oil, apple cider vinegar and a touch of salt. Toss to combine. Cover and place in the fridge until ready to serve.

Its time to make the avocado sauce. Place 2 avocados in a food processor along with the mayo, cilantro, minced garlic, lime juice, chipotle pepper and salt. Process until smooth. Taste to see if more salt and or chipotle pepper is needed.

Pour the avocado sauce into a dish and cover with plastic wrap pressed down onto the avocado to keep the air out.

When the pork is done, shred it with two forks. It should fall apart easily. When you are ready to serve, heat some corn tortillas either in the oven wrapped in foil on 350 F. for 10 minutes or use a tortilla oven as I did. Place a stack of corn tortillas in the tortilla oven and heat in the microwave for 30 - 45 seconds on high. Tortillas will stay warm for a good 45 minutes this way.

To serve these up, place a warmed corn tortilla on a plate and fill with shredded pork, a spoon full of broccoli slaw and finish with a couple of dollops of avocado cream sauce. Enjoy!

Make some Spanish rice with these tacos: https://youtu.be/8EFaB_HujAc

Refried beans: https://youtu.be/X382ZAKp0jk

The Best Guacamole Recipe: https://youtu.be/PWqEpqEBcRk

Thanks for watching and sharing!
Rockin Robin
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin


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#Mexicanfood
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