{"id":7655,"date":"2019-04-02T20:40:36","date_gmt":"2019-04-02T20:40:36","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7655"},"modified":"2019-04-05T17:12:19","modified_gmt":"2019-04-05T17:12:19","slug":"instant-pot-pork-tacos-and-a-can-of-coke","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/04\/02\/instant-pot-pork-tacos-and-a-can-of-coke\/","title":{"rendered":"Instant Pot Pork Tacos And A Can Of Coke"},"content":{"rendered":"

During the week, I like to keep it as simple as possible.\u00a0 We happen to be sitting on a surplus of pork and we had been running around doing errands.\u00a0 I cut a roast in half, browned it in the Instant Pot with some onion, some spices, and a can of Coca Cola.\u00a0 Hey, I used Coke Life!\u00a0 So there was no high fructose corn syrup.\u00a0 I can hear you all howling about it now.<\/p>\n

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I paired it with some white corn tortillas warmed in the oven, some avocado, cilantro, and a store bought peach and mango salsa.\u00a0 It was perfect.\u00a0 And easy.\u00a0 I was able to enjoy a nice quiet evening with Hubs in front of the fire in the living room that I’ve been toiling away on.\u00a0 Aren’t home date nights the best?!\u00a0 And we’d just had a fantastic weekend at home complete with mowing and brunch out on our little sidewalk.<\/p>\n

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I got the fruit sticks pruned.\u00a0 That took all of about five minutes.\u00a0 We discovered how serious the bee crisis really is.\u00a0 I had to get to work on solving that.\u00a0 And the errands.\u00a0 Picking up things.\u00a0 Dropping off things.\u00a0 Driving all over the place.\u00a0 You can see why I needed a no fuss dinner.\u00a0 There’s absolutely no reason why no fuss dinners have to be flavorless.\u00a0 So I’m sharing this thing I mashed together with you!<\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t\n\t\n<\/div>\n

Instant Pot Pulled Pork Cola Tacos<\/h2>\n
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Ingredients<\/h3>
  • 2-4<\/span> lbs<\/span> pork roast<\/span><\/li>
  • 1<\/span> can Coke Life<\/span><\/li>
  • 1<\/span> half medium onion chopped<\/span><\/li>
  • 1-2<\/span> tablespoons<\/span> peanut oil<\/span><\/li>
  • 1<\/span> tablespoon<\/span> cumin<\/span><\/li>
  • 1<\/span> tablespoon<\/span> Mexican oregano<\/span><\/li>
  • 1<\/span> tablespoon<\/span> garlic powder<\/span><\/li>
  • Juice of one lemon<\/span><\/li>
  • Juice of one orange<\/span><\/li>
  • 2<\/span> fresh jalapenos<\/span><\/li>
  • Kosher salt<\/span><\/li>
  • Black pepper<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Cut the pork into pieces that will fit into the Instant Pot.\u00a0 Liberally salt and pepper the pork pieces.\u00a0 Put the oil into the Instant Pot and select saute normal.\u00a0 Add the pork and brown all the peices on all sides.\u00a0 Remove and set aside.<\/div><\/li>
    • Add the onions and cook for about 10 minutes, stirring to prevent burning.\u00a0 Add the cumin, oregano, garlic powder, lemon and orange juice, jalapenos, and the cola.\u00a0 Stir to combine and cook on saute for about 10 minutes to reduce a bit.<\/div><\/li>
    • Press the off button and return the pork to the pot.\u00a0 Cover and select the meat\/stew button.\u00a0 When it's done cooking and the pressure has released naturally, remove the pork, and select the off button.<\/div><\/li>
    • Select the saute button and reduce all the liquid by half, about 15 minutes or more, stirring to prevent burning.\u00a0 Meanwhile, shred the pork and discard any bones.\u00a0 Return the shredded pork tothe reduced liquid, stir to combine, and cook on saute for an additional 5 or 10 minutes.<\/div><\/li>
    • Serve on warm tortillas with garnishes of your choice!<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n

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      During the week, I like to keep it as simple as possible.\u00a0 We happen to be sitting on a surplus of pork and we had been running around doing errands.\u00a0 I cut a roast in half, browned it in the Instant Pot with some onion,…<\/p>\n","protected":false},"author":1,"featured_media":7682,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/04\/IMG_0400.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1Zt","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7655"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7655"}],"version-history":[{"count":6,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7655\/revisions"}],"predecessor-version":[{"id":7711,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7655\/revisions\/7711"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7682"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7655"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7655"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7655"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}