Print

Pressure Cooker Hawaiian Barbecue Pork Tacos with Pineapple Cashew Coleslaw

Pressure Cooker Hawaiian Barbecue Pork Tacos with coleslaw on top

5 from 1 reviews

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!

Scale

Ingredients

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)

Instructions

  1. 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.
  2. 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.
  3. 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. 
  4. Using large tongs or a large slotted spoon, remove pork to a plate or cutting board and shred with two forks.  
  5. 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.
  6. 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.

Freezer Instructions

  1. 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.
  2. When ready to cook, add 1/4 cup chicken broth and frozen meat to the pressure cooker pot.
  3. Cook at high pressure for 95 minutes then proceed with the rest of the directions above.

Notes

Keywords: tacos, barbecue, coleslaw