Herb-Marinated Pork Tacos

Because tacos.

Since starting The Food Life, I've noticed that anything taco-related does really well. I'm talking, 10x the likes and views as my other posts. Niching down is trendy right now, so should I become a dietitian specializing in tacos?

Naturally, I like to give my audience what it wants, and you guys WANT TACOS. I want tacos. And it's taco Tuesday, so why not have tacos?

Below is a recipe for a class pork taco, but this one is made in the Instant Pot for quick fork-tender meat. First you make an herb-based rub to marinade a piece of pork shoulder in. Then, cook under pressure in the Instant Pot. Next, if you want to take this over the top, I recommend you finish the pork by browning it for a few minutes under the broiler before shredding. That way you end up with beautifully tender pork with crispy bits mixed in.

Enjoy!

Herb-Marinated Pork Tacos

Ingredients

For the marinade:

1 shallot

1 jalepeno

3 cloves garlic, peeled

1/4 cup apple cider vinegar

1/2 tsp salt

1/2 cup fresh cilantro

1/2 cup fresh basil

1/2 cup fresh mint or parsley

1/2 cup olive oil

For the pork:

3-4 lbs pork shoulder or tenderloin, trimmed of visible fat

1 cup water or broth

Optional - 1-2 tbsp oil with high smoke point, such as canola or avocado

For the tacos:

Taco shells, avocado, hot sauce, cilantro, limes, and whatever garnishes or accompaniments you prefer

Directions:

In a food processor, add the shallot, jalepeno, and garlic and pulse until finely chopped. Then add vinegar, salt, and herbs, and pulse until a paste starts to form, or until all of the herbs are finely chopped. Then add olive oil and pulse until combined.

Rub the marinade all over the pork, making sure it is well covered on all sides. Place pork in the refrigerator to marinate four hours to overnight.

Once the pork has done its time with the marinade, place it on the steam rack in the Instant Pot. Add 1 cup water or broth. Cook under high pressure for 20 minutes, and allow for natural release for 15 minutes. Then, vent steam and remove the pork to a baking sheet (if broiling), or to a plate for shredding.

If you are broiling the pork shoulder - set your broiler to high and place the rack about 3/4 from the top. You want the pork to be about 10 cm (4 inches) from the element. Brush the top part of the pork shoulder with oil until evenly coated. Broil on high for about 10 minutes, or until the pork is a deep golden brown on the top.

Shred the meat with two forks, and enjoy!