These Hawaiian Barbecue Pork Tacos have every craveable flavor and texture packed into one little tortilla. Sweet, tangy, crunchy, creamy, with a perfect amount of heat; join me in falling in love with this perfect little package – Sponsored by my favorite condiment brand – Sir Kensington’s
Sir Kensington’s and I are joining forces in an amazing Instagram giveaway! Not 1 but 2 of my cookbooks and THREE of my favorite Sir Kensington’s products. Head over to my Instagram @marctidbits for details on how to enter. You’ve only got 48 hours to enter so get over there now!
What does one do when time, money, and post winter not-so-beach-body don’t allow for a perfect dream vacation? They do something even better! They make (Instant Pot) Pressure Cooker Hawaiian Barbecue Pork Tacos with Pineapple Cashew Coleslaw and they pity the fools who are on dream vacations, missing out on the most amazing tacos I have ever, and I mean ever, ever had.
These tacos have made an appearance at my table 6 times in the past 3 weeks and every single time my husband and I look at each other and say, “These are seriously the best tacos ever!”
I believe my kids said something about how I always make “grown up food” and why don’t I make grilled cheese more often . . . or something to that effect. Sorry kids, I was in the middle of a sunny beach day-dream with a pina colada smoothie in one hand and a Hawaiian Barbecue Taco in the other.
Hopefully I already sold you on this epic Hawaiian Barbecue Sauce, because today I need to show love to this to-die-for coleslaw. Crunchy to the max with cabbage, peppers, water chestnuts, and cashews, then sweet bites of fresh pineapple . . .
and for the big ta da – a tangy dressing that will have you wanting to drink it from your mixing bowl.
Wanna know what makes this coleslaw EXTRA amazing?
Confession: as of 1 year ago, I was not a mayo lover. I thought it was bland and gloppy and couldn’t understand what the craze was about. My dear friends, whether you are a mayo hater or lover, you absolutely must try this Avocado Oil Mayo. It is flavorful, smooth, and silky and I love it so much that I will, and have, licked it off a spoon. And I’ll bet money that you will too.
I have mentioned Sir Kensington’s in the past on the blog and in our cookbook. I drenched this Pepperoncini Beef Sandwich (pictured below) in their Chipotle Mayo, this Egg Roll Bowl in their Sriracha Mayo, and my kids are official Sir Kensington’s Ketchup snobs.
I am so excited to have Sir Kensington’s sponsoring this post because they make good quality products, with wholesome ingredients, that taste better than any condiment you’ve ever had.
This just in! They just came out with a Ranch line! Classic Ranch, Classic Ranch with Avocado Oil, Buffalo Ranch, and PIZZA RANCH! I will be sure and update you on each and every one of them.
Sir Kensington’s products can of course be found on Amazon, but I’m seeing their products pop up more and more in grocery stores amidst the other ketchups and mustards. I wish I could invite all of you over for a sample party, but until I can, pick up their products and enjoy condiments on a whole new level.
Now go make yourself some amazing Hawaiian Barbecue Tacos and enjoy all the good feelings of a tropical vacation right inside your kitchen.
Don’t forget to head over to @marcitidbits on Instagram for a chance to win my favorite Sir Kensington’s products and TWO of my cookbooks so you can share one with a friend. Hurry! The giveaway ends Saturday morning!
Tools/products used to make Instant Pot Pressure Cooker Hawaiian Barbecue Pork Tacos and Pineapple Cashew Coleslaw
Instant Pot or
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*Acknowledge that the promotion is in no way sponsored, endorsed, or administered by or associated with Instagram.Print
Pressure Cooker Hawaiian Barbecue Pork Tacos with Pineapple Cashew Coleslaw
This sweet, tangy Hawaiian Barbecue Pork gets topped with a cool and creamy Pineapple Cashew Coleslaw to make the BEST TACO you will ever have!
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: Less than 2 hours
- Yield: 6-8 servings
- 3-4 pounds boneless pork loin/sirloin roast or pork shoulder
- 2 teaspoons onion powder
- 2 teaspoons kosher salt
- 1 1/2 teaspoons garlic powder
- 1 teaspoon pepper
- 1/4 cup chicken broth (or water)
- 1 batch of this to die for Hawaiian Barbecue Sauce (or use your favorite store bought and add some diced pineapple to it)
- Corn tortillas or whole wheat flour tortillas
- Chopped cashews for topping
For the Pineapple Cashew Coleslaw (best eaten within a few hours of making it, but will last a few days in the fridge, the cabbage will just be a bit softer)
- 1/2 cup Sir Kensington’s Avocado Oil Mayo (you can substitute with regular mayo, but this stuff is AMAZINGLY flavorful!)
- 1/2 cup greek yogurt
- 2-4 tablespoons honey (depending on how sweet you want the slaw)
- 2 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 cups thinly sliced cabbage (my favorite is a combination of Napa and purple cabbage, but green cabbage or the bagged coleslaw mix in the produce department will work to)
- 1 red bell pepper, thinly sliced
- 1 cup fresh, diced pineapple
- 8 ounce can of sliced water chestnuts, drained and chopped
- 1/4 cup diced green onions
- 1/2 cup chopped salted, roasted cashews, plus more for topping tacos
- Cut the pork into 3-4 large chunks. To a small bowl, combine the onion powder, kosher salt, garlic powder, and pepper. Sprinkle all over the pork and pat it on. Pour chicken broth into the pressure cooker pot and place meat inside (no need for a trivet). Secure the lid and turn the pressure release knob to a sealed position. Cook at high pressure for 75 minutes.
- While the pork cooks, prepare the Pineapple Cashew Coleslaw. To a small bowl whisk to combine the yogurt, mayo, honey, apple cider vinegar, salt, and pepper. To a large bowl, toss together the sliced cabbage, red bell pepper slices, pineapple, water chestnuts, green onions, and cashews. Pour the dressing over top and toss to combine. Taste and add more salt or pepper if needed. Place in the fridge while the pork finishes cooking.
- When cooking is complete, use a natural release. Could also wait 10 minutes then do a quick release, but if you have the time, I feel like the meat is more tender with a full natural release.
- Using large tongs or a large slotted spoon, remove pork to a plate or cutting board and shred with two forks.
- Discard what’s left in the pot and place pork back into the pot. Pour 1 batch of Hawaiian Barbecue Sauce over the pork and use the saute function to warm it all through.
- To serve, scoop pork into a warm corn tortilla (see tip below on how I warm the tortillas). Top with a big scoop of coleslaw and an extra sprinkle of cashews.
- Prepare meat as directed in Step 1. Place chunks of meat into a freezer safe gallon size ziplock bag. Freeze inside pressure cooker pot until solid (be sure and spread the chunks of meat in a single layer in the bottom of the bag), then remove the bag from the pot and place back in the freezer until ready to use.
- When ready to cook, add 1/4 cup chicken broth and frozen meat to the pressure cooker pot.
- Cook at high pressure for 95 minutes then proceed with the rest of the directions above.
- Note: Both pork shoulder and pork loin will shred using this recipe. Pork shoulder is fattier, more flavorful, and shreds more easily. Pork loin will be less greasy, shreds nicely, but isn’t quite as tender.
- For the coleslaw, to reduce calories you can use up to 3/4 cup yogurt to 1/4 cup mayo, but don’t omit the mayo all together. It really adds an amazing dimension of flavor and creaminess.
- To warm several corn tortillas at a time, I make tinfoil packets and put 6-8 tortillas in each. Place in a 350 degree oven for 8-10 minutes. They will be perfectly warm and pliable and you can open one packet at a time so the others will stay warm.