Pulled Pork

This tender, juicy and tangy pulled pork is versatile and easy to make! It’s perfect for a mexican themed meal and works well with tacos (hard or soft), nachos and even inside enchiladas!

Marinade

• 3 cloves garlic, minced/chopped
  
• 1/3 cup (80 ml) Chinese Char Suit BBQ sauce (if unable to find, use any BBQ sauce)
  
• 1/3 (80 ml) soy sauce
  
• 1 tin peeled and chopped tomatoes
  
• ¼ cup (60 ml) apple cider vinegar
  
• ½ cup (125 ml) ginger beer

Pork

• 1-2 Tbsp (15-30 ml) vegetable oil
  
• 600 g pork shoulder pieces
  
• 1 onion, chopped
  
• 1 green apple, chopped
  
• 1 whole chilli, sliced

To Serve

• soft corn tacos
  
• 1 cup (250 ml) sour cream
  
• 2 avocados, peeled and cubed
  
• 2-3 red chillies, sliced
  
• small bunch coriander
  
• a few spring onions, finely sliced

Method

In a large bowl, mix together the garlic, BBQ sauce, soy sauce, tomatoes, apple cider vinegar and ginger beer.  Set aside.
 
Set the Instant Pot to SAUTÉ mode; add the oil and allow to heat up. Add the pork pieces to the hot oil and fry until golden brown. Make sure you don’t cluster them too closely together – cook in batches and then set aside until done.
 
Add the pork pieces to the marinade, cover and allow to marinate at room temperature for one hour.
  
Add the remainder of the oil if needed and cook the chopped onion until caramelised (about 5 mins). Add the chopped apple and chilli and allow to fry until fragrant (about 2 mins).
 
Add the meat and marinade into the inner pot and give it a good stir to deglaze the pot.  Scrape down the sides and make sure no bits are sticking to the bottom of the inner pot.
 
Cancel SAUTE mode and secure the lid. Set to MANUAL PRESSURE COOK for 50 minutes. When finished the cooking process, allow for a natural pressure release (takes between 15-20 mins).
 
Remove the pork pieces using a slotted spoon and set aside. Taste the leftover juices and adjust seasoning, adding more salt, pepper or chilli if needed.
 
Set the Instant Pot to SAUTE mode; allow to simmer to intensify the flavours and thicken for about 10 minutes.  
 
Using 2 forks shred the pork meat. Add roughly two cups of the reduced sauce to the pork and toss to evenly coat. Add more if you feel it’s needed. The meat should be saucy and well-coated but not swimming.
 
Heat the tacos according to the packet instructions. Serve the pulled pork with the accompaniments of sour cream and avocado and garnish with chillies, coriander and spring onion.