Southwest Pulled Pork Tacos in the Ninja® Foodi™
Southwestern Pulled Pork Tacos are easy to make and absolutely delicious!
Things to know:
What cut of meat for pulled pork tacos?
This recipe calls for a boneless pork shoulder or Boston butt. This is a great choice because it’s marbled with fat so it stays nice and juicy as it cooks and is a cinch to shred.
What’s the secret to tender pulled pork?
For melt-in-your-mouth results, use natural release of pressure. Rest the pork. Just like with any cooked meat, letting it rest before shredding allows the juices to redistribute, ensuring juicy and tender pulled pork.
How many people will 1 lb of pulled pork serve?
A pound of cooked pulled pork generally feeds 2 to 4 people, with 3 people per pound being a common average when plenty of sides are served, but you might serve only 2 if it’s the main event or for big eaters, or aim for 4 if it’s part of a larger meal with many other dishes. A good rule of thumb for sandwich portions is about 1/3 to 1/4 pound (4-5 ounces) per person.
What are common pulled pork mistakes?
Common pulled pork mistakes include undercooking (leading to tough meat), overcooking (causing dryness), adding sauce too early, not resting the meat, shredding it too uniformly, and cooking cold meat directly from the fridge. Key errors also involve poor seasoning, not controlling temperature, and mishandling the final shredding and fat trimming, all of which impact flavor and texture.
Are electric pressure cookers better?
Electric pressure cookers, like the popular Instant Pot, cook food three to ten times faster than a conventional oven. This quicker cooking time saves time and energy and can lower your fuel bills. Electric pressure cookers can save you money by allowing you to buy less-tender cuts of meat.
Ingredients
1 (4 pound) pork roast (shoulder or butt)
1 can black beans, drained and rinsed
1/2 cup chopped fire roasted green chile peppers
2 T chili powder
2 t cumin seed
2 12oz Mexican beers
8 oz. water
1 (16 ounce) package corn chips
1. Set your instant pot to sear or sauté and brown all sides of the pork shoulder or butt.
2. Once the pork is seared, combine pork roast, black beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper, beer and water. Pressure cook on high for 60 minutes with a 10 minute natural release.
3. Shred meat, removing any bones and excess fat. Return meat back into the instant pot and stir to mix.
4. Spoon pork mixture over chips, or on a tortilla, and serve with desired toppings. ENJOY!
Equipment used:
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