Instant Pot Korean Pork Tacos
This instant pot recipe is full of flavor and easy to make to switch up your typical Taco Tuesday dinner.
Equipment
- Pressure Cooker
Ingredients
Pork
- 1/2 cup light or dark brown sugar
- 1/2 cup soy sauce
- 1/2 cup diced red onion
- 1 jalapeño pepper, finely chopped
- 2 tbsp freshly grated ginger
- 1 tbsp rice vinegar
- 2 tbsp sesame seeds
- 3 lbs pork tenderloin or pork butt/shoulder roast
- salt and pepper, to taste
- 5 whole garlic cloves
Slaw
- 1 tbsp light or dark brown sugar
- 1 tsp sesame oil
- 1 tbsp olive oil
- juice of half a lime
- 1 tsp freshly grated ginger
- 1/2 teaspoon salt
- 4 cups coleslaw cabbage mix
- 2 tbsp mayonnaise
- 4 green onions, chopped
- 1/4 cup chopped cilantro
Instructions
To make the pork
- Combine the brown sugar, soy sauce, red onion, jalapeño, ginger, rice vinegar, and sesame seeds in a bowl and whisk until smooth.
- Sprinkle pork with salt and pepper and brown in the instant pot. Brown all or most sides, about 3-4 minutes per side.
- Transfer pot to Instant Pot if browned on the stove. Pour soy sauce mixture over the top. Add the garlic cloves.
- Cover with lid and cook on pressure cook setting for 30 minutes.
- Release the pressure before opening the lid.
- Shred pork and use immediately or freeze leftovers and store for up to 3 months.
To make the slaw
- Combine the brown sugar, sesame oil, olive oil, ginger, salt and mayo in a bowl and whisk until smooth.
- In a bowl combine the cabbage mix, green onions and cilantro together. Pour dressing over the top and toss until combined.
- Top slaw on assembled pork tacos and enjoy!