The key to building flavor is using a simple pantry-friendly seasoning lineup.
paprika (smoked paprika is terrific here)
s + p
Pork Roasts, Let’s Talk
My favorite cut of pork to use in recipes like this is a sirloin pork roast (I buy the 4-packs at Costco). They are leaner than a pork shoulder/butt roast but cook up more tender than, say, a pork loin roast (which can often be dry).
If you can’t easily find pork sirloin roasts, I’d recommend using a boneless shoulder or butt roast.
I cut the roast into several large pieces and season all sides with the homemade spice blend.
Nestle the seasoned pork roast pieces into the pressure cooker with the broth + root beer + BBQ sauce.
You can probably sub in your fave cola-type soda for the root beer, but I like root beer and we usually have it around. #pizzanight
Nothing beats homemade BBQ sauce, unless you have a real life with real responsibilities and real chaos, and sometimes real, live, homemade BBQ sauce just isn’t happening.
My favorite store bought brands are Sweet Baby Rays and Kinders. All three options are delicious here.
Cook that pork on high pressure for about 50-60 minutes until it is fall apart tender.
It’s going to be pretty liquidy after cooking. I discard all but 1-2 cups of the liquid. And then I add a bit more of the seasoning mixture (that was reserved at the beginning) AND an extra touch of BBQ sauce. Just to give it a little zing.
The tender, super tasty BBQ pork can be served a variety of ways. You could even use the meat for semi-traditional BBQ pork sandwiches.
But our favorite way to serve it is in tortillas with a variety of taco toppings. Tomatoes, cilantro, avocados, quick-pickled onions (my fave), cheese, sour cream. Just to name a few.
It might not be a super authentic taco by any means, but the BBQ flavor vibe is amazing with the tender pork and loaded-on toppings.
I like to finish off my tacos with an extra zingy drizzle of BBQ sauce. It pulls all the flavors together, and gives a unique flair to the tacos.
If you’re looking to change up taco night OR just find another quick meal for the Instant Pot OR you need a rock star worthy dinner to take to a friend, I think these Instant Pot BBQ pork tacos definitely fit the bill.
The cooked pork freezes great, so you can have even faster future meal options staring you in the face when dinnertime rolls around and your time/motivation/dinner-saving angels somehow all disappeared.
Combine all the seasoning ingredients in a small bowl. Measure out 1 tablespoon and set aside.
Cut the pork roast into large 3- or 4-inch chunks. Season the pork pieces on all sides with the seasoning mix left in the bowl.
Add the broth, root beer and 1 cup of the BBQ sauce to the insert of a 6-quart electric pressure cooker. Whisk to combine. Nestle the seasoned pork into the liquid. Seal the lid, set the valve to seal and cook on high pressure for 50-55 minutes.
Let the pressure naturally release for 10-15 minutes (or all the way) and then quick release the remaining pressure.
At this point, if you don’t want the pork swimming in liquid, you can ladle out some of the liquid and discard. Keep at least 1-2 cups so the pork stays moist.
Shred the pork with two forks. Stir in the reserved seasoning mixture and 1/2 cup additional BBQ sauce. Heat through.
Serve pork in tortillas with desired toppings.
Slow Cooker: for a slow cooker version, follow the recipe instructions, but cook the seasoned pork with the same amount of broth, root beer, and BBQ sauce in a 6- or 8-quart slow cooker for 8-10 hours on low. Discard liquid as needed, shred the pork, and stir in the reserved seasoning mix and 1/2 cup BBQ sauce. Heat through.