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Instant Pot Pork Banh Mi Tacos


  • Author: Laura
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 tacos 1x

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! 


Scale

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

  • Category: Tacos
  • Method: Instant Pot

Keywords: #bahnmipork, #bahnmitacos, #porktacos, #instantpotpork, #instantpottacos, #instantpotrecipes