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.