Tacos are the best. If I had to pick my favorite food of all time there would a big fight between tacos and thin crust pizza. I think tacos would come out on top because of all the different variations of tacos. I love all varieties: pulled pork, shredded chicken, ground beef, breakfast, steak.....the list goes on and on.
Back to the pork tacos. This pork is a very simple recipe and does not use a bunch of ingredients that you don't have on hand. The main flavors accompanying the pork are beer and salsa verde. Salsa verde is a delicious fresh salsa that uses tomatillos, jalapenos, cilantro, and garlic with a little salt. You can make your own salsa verde for this recipe, or you can buy it jarred or from a Mexican restaurant. As for the beer, I recommend using a light beer for the pork. A darker beer will work, but may give a slightly more bitter flavor. In this recipe, I add additional garlic and spice with the salsa because I find that it makes the pork more flavorful. This is a very mild pork because my salsa was pretty mild because the kids were eating it, but you can certainly kick up the heat with a spicy salsa, or toss a jalapeno into the Instant Pot before you cook for a little more burn.
Thanks to my Instant Pot, the pork was falling apart and tender after just over an hour. There will be a bit of liquid in the pot, but I prefer this because it can soak in all the flavors and juices after the meat is shredded.
I like to serve this pork as as a taco. I top with chopped fresh cilantro, cotija cheese, sour cream, and a little lime. It is so flavorful and delicious with just the right touch of heat from the salsa. Another way to serve the pork is in a bowl. I like to use a little saffron or yellow rice, black or pinto beans, top with pork and listed taco topping and you have a delicious salsa verde pork burrito bowl. Aside from in a tortilla, that is probably my second favorite way to enjoy this pork.
In all seriousness, if you have not tried the Instant Pot yet enter the contest, and if you do not win get that sucker on your wish list. I can tell you that it is a great time saver, and the food comes out great. It does take a little practice, but don't worry because there are lots of recipes (many right here) that have done some of the troubleshooting for you!
Today is Kellen's second day of Kindergarten. I know I talked about my nerves leading up to yesterday, and I have to say that it went really well. Coming from a small Montessori school the amount of kids was a little overwhelming, but Kellen handled it like a champ. He talked to new kids, figured out the hot lunch line, and settled into his classroom. I had a few tears after drop off when I was alone in the car, but I am so proud of him. His school is a K-8 school so the middle schoolers are the stars of the show to the little ones, and Kellen was even wondering if they could drive....not so fast buddy. Kellen was one of the oldest at his prior school so it is interesting watching him transition to the youngest, and start to climb the ladder again. Kellen celebrated his first day at out favorite Mexican restaurant, and a milkshake run with just him and Dad after dinner. Rowan, not to be forgotten, started the toddler program at Kellen's old school! He had a drop off full of tears, but that is still pretty normal for his age, but was all smiles after Mom and Dad left.
Stay tuned over the next few weeks for more Instant Pot recipes, and do not forget to enter the giveaway!
Simple Instant Pot Pork Verde
- 3 lbs pork loin
- 16 oz salsa verde
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- ¾ cup light beer
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt and Pepper
- chopped cilantro, crumbled cotija cheese, and sour cream for topping
- Season the pork with salt and pepper. Set instant pot to saute and brown the pork on all sides.
- Stop the saute function on the instant pot. Add onion, garlic, salsa, beer, cumin, and chili powder. Turn the meat to coat.
- Place top on the instant pot. Cook on high pressure for 70 minutes.
- Allow pressure to naturally release for 10 minutes, and finish with a manual release.
- Use a tongs and fork to shred the meat. Pork can be served over rice, or in tortillas as pictured with cilantro, cotija, and sour cream.