BBQ Pulled Pork Tacos with Red Cabbage and Apple Slaw

The most ridiculously delicious, fuss-free recipe for the Taco Fiesta of your dreams.

For the Spice Rub
1 tsp Cape Herb and Spice NEW Veggie Sprinkle Seasoning
1 tsp Cape Herb and Spice Chipotle Chilli Seasoning
1 tsp Cape Herb and Spice Taco Seasoning
¼ cup sticky brown sugar or maple syrup
1 Tbsp olive oil

For the Pork
1.5kg de-boned pork shoulder 
1 large red onion, cut into eighths
200g baby tomatoes
4 whole cloves of garlic, peeled
1 cup cider or stock

To Serve:

Your favourite store-bought taco shells

Fresh red cabbage slaw + fresh avocado + sweetcorn + thinly sliced red onion + chopped fresh coriander + sour cream + fresh lime wedges

1. Roughly cut the pork shoulder into chunks and pat dry with kitchen paper, then coat generously in the spice mix and olive oil.
 
2. Using our Instant Pot on the ‘Sauté’ function: Brown the pork until golden on all sides along with a dash of olive oil or cooking oil. Add in the onion, tomatoes and garlic and brown for 2-3 minutes.
 
3. Pour in the cider or stock, carefully place the lid on the cooker and seal, and select Pressure Cook on High for 60 mins.
 
4. Allow a Natural Pressure Release and once the pin drops, open the lid. Use a slotted spoon transfer the pork to a shallow serving dish. Shred it carefully with two forks.
 
5. Set to Sauté function again to reduce the cooking liquid (5 – 10 mins) until thickened and quite syrupy.
 
6. While the sauce reduces, warm your taco shells in the Vortex air fryer on the ‘Air Fry’ function at 202C for 3 minutes or until golden and fragrant.
 
7. Add the sauce to the shredded pork and mix well, then serve immediately in your warmed taco shells with garnishes of your choice. 

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