Fancy Food Show: Electric Pressure Cooker Pulled Pork Street Tacos with Slaw

NYC Fancy Food Show 2016
Hey everyone! Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas is set up in the Big Apple this week for the Summer Fancy Food show! I love sharing wonderful Kansas products with people from all over the world, and I love sharing them with you. So enjoy this yummy street taco recipe made with pulled pork and The Original Juan’s American Stockyard BBQ Sauce!

Pulled Pork Street TacosPressure Cooker Pulled Pork Street Tacos with Slaw

3 lbs. boneless pork shoulder or pork butt, cut into large chunks
3 Tbs. smoked paprika
1 Tbs. kosher salt
2 tsp. black pepper
1 tsp. red pepper flakes
1 tsp. granulated garlic
3 Tbs. vegetable oil
1 cup American Stockyard Smoky Sweet BBQ Sauce 
1 cup chicken broth
1/4 cup red wine vinegar
1 yellow onion, sliced

1 lb. bag slaw blend
4 Tbs. spicy brown mustard
1/2 cup mayonnaise
2 Tbs. plain Greek yogurt
1/4 cup American Stockyard Smoky Sweet BBQ Sauce
Corn Tortillas

In a large bowl, prepare spice paste by combining all of the spices with the oil; coat all the pork chunks with prepared spice paste.

Heat a bit of oil in the pressure cooker pot; when oil is sizzling, add prepared pork chunks to oil and brown off on all sides, working in batches, removing browned pork to a bowl. Add onion to the drippings in the pot, along with chicken broth, vinegar, and BBQ sauce; return pork to the pressure cooker pot and lock the lid into place. Choose high setting for 55 minutes, followed by a natural release of 20 minutes. Perform a quick release to remove any remaining pressure in the chamber. Check pork to be sure it is very fork-tender. (If not, pressurize pot again for an additional 20-25 minutes with another natural release.)

Shred pork and dress with a bit of the juices remaining in the pressure cooker pot; keep warm.

To make the slaw, combine mustard with mayonnaise, yogurt, and BBQ sauce; whisk until smooth. Pour prepared dressing over slaw blend and toss to coat.

To serve, brown off corn tortillas on each side. Fill warm tortillas with shredded pork mixture topped with slaw. Garnish with sliced red onion, fresh cilantro and cotija cheese crumbles, as desired.

Now You’re Cookin’,
Chef Alli


This recipe was shared at the 2016 Fancy Food Show in New York, New York featuring From the Land of Kansas products! You can purchase these products and more at the From the Land of Kansas ecommerce site.

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