CAPE HERB & INSTANT POT COLLAB WITH SARAH GRAHAM ON THIS EPIC BBQ PULLED PORK TACO'S WITH RED CABBAGE AND APPLE SLAW

- METHOD -

Start off by roughly cutting the pork shoulder into chunks and pat dry with kitchen paper, then coat generously with Cape Herb & Spice Sprinkle Veggie Seasoning and olive oil.

Next, using our Instant Pot on the ‘Sauté’ function: Brown the pork until golden on all sides along with a dash of olive oil or cooking oil. Add in the onion, tomatoes and garlic and brown for 2-3 minutes. Pour in the cider or stock, carefully place the lid on the cooker and seal, and select Pressure Cook on High for 60 mins.

Allow a natural pressure release and once the pin drops, open the lid.  Use a slotted spoon transfer the pork to a shallow serving dish. Shred it carefully with two forks.

Set to Sauté function again to reduce the cooking liquid (5 – 10 mins) until thickened and quite syrupy.

While the sauce reduces, warm your taco shells in the Vortex air fryer on the ‘Air Fry’ function at 202C for 3 minutes or until golden and fragrant.

Then add the sauce to the shredded pork and mix well, then serve immediately in your warmed taco shells with garnishes of your choice.

Recipe content and Photography by Sarah Graham

https://sarahgraham.co.za/ and follow her page: @sarahgrahamfood