Description
Instant Pot Pork Banh Mi Tacos are a delicious take on the classic Banh Mi sandwich, with ginger soy marinated pulled pork shoulder topped with quick pickled veggies and Sriracha mayo all wrapped up in a flour tortilla!
Ingredients
Pork
4 pounds pork shoulder
salt
2 tbsp olive oil
4 cloves crushed garlic
1/4 cup fish sauce
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp light brown sugar
1 inch fresh ginger, crushed
1/2 tsp garlic powder
3/4 cup beef broth
1/4 cup cold water
2 tbsp cornstarch
Quick Pickled Vegetables
1 carrot, peeled and julienne cut
1/2 cucumber, seeded and julienne cut
1/2 red onion, thinly sliced
1/2 cup red radishes, sliced thin
1 cup white vinegar
3 cups water
2 tbsp white sugar
1 tsp salt
Sriracha Mayo
1/4 cup mayo
2 tbsps Sriracha
Tacos
12 flour tortillas for tacos
Black sesame seeds
Fresh cilantro, chopped
Instructions
Pork
Pat the pork dry and cut off any excess fat
Sprinkle pork generously with salt
Turn Instant Pot on Sauté Mode – High
Pour the olive oil into the pot and heat
Add the pork and brown on all sides (about 3-4 minutes per side)
Switch the Instant Pot off
While the pork is browning, whisk together the sauce
In a small bowl combine the garlic, fish sauce, soy sauce, lime juice, brown sugar, ginger and garlic powder, whisk
Pour the sauce over the pork shoulder in the Instant Pot
Pour in the beef broth
Switch the Instant Pot to Pressure Cook Mode – High and set for 60 minutes
Lock the top into place and set the value to sealing
When the Instant Pot beeps indicating it is done cooking, allow the pressure to natural release for 10 minutes, then switch the value and allow the remaining pressure to quick release, unlock the lid
Carefully remove the pork and set on a clean cutting board
Use a fork to shred the pork*
Discard half of the liquid in the Instant Pot and strain out any large pieces of fat
Switch the Instant Pot to Sauté Mode – High and bring the remaining liquid to a boil
In a small bowl whisk together the cold water and cornstarch to make a slurry
Pour the cornstarch slurry into the Instant Pot, whisk
Turn the Instant Pot off, sauce will thicken
Put the shredded pork in a large bowl
Add as much of the thickened sauce as you like to flavor**
Quick Pickled Vegetables
Right after you start the pork cooking in the Instant Pot, make the quick pickled vegetables
Add the carrots, cucumbers, red onion and radishes to a large glass jar
Pour in the vinegar and water to cover the vegetables
Add the sugar and salt
Put a lid on the jar and shake to dissolve to sugar and salt
Put the jar in the refrigerator for about an hour until you are ready to use on the tacos
Sriracha Mayo
In a small bowl whisk together the mayo and Sriracha
Tacos
To assemble the tacos fill each tortilla*** with a generous helping of shredded pork
Top with quick pickled vegetables
Drizzle with Sriracha Mayo
Sprinkle with sesame seeds and fresh cilantro
Notes
*It should be very easy to do, the pork should be falling apart
**You don’t want it to be too saucy or it will make the tacos soggy, but you also don’t want the pork to be dry
***I like to soften the tortilla before filling it, cover the tortillas with a damp paper towel and microwave for 20 seconds to soften
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Tacos
- Method: Instant Pot
Keywords: #bahnmipork, #bahnmitacos, #porktacos, #instantpotpork, #instantpottacos, #instantpotrecipes