Cut pork shoulder in 2-3 pieces and place it in an Instant Pot.
Add chopped onion, smashed garlic, and bay leaves.
Add brown sugar, chili powder, cumin, and salt with 1 cup of stock and pour it into the pot. If needed, add a little more stock just to cover the meat. Squeeze in the lime juice.
Close the lid and make sure it’s latched. Turn the valve to “seal” and set the Instant Pot to cook on high pressure cook mode for 65-75 minutes. (Depending on how large the meat chunks are.)
Turn off the Instant Pot when it’s done and let it naturally release for 10 minutes. You can do manual release after that.
Take all the meat out into a mixing bowl and let it cool enough to handle. Gently shred the meat with two forks or your hands. You can choose to discard large pieces of fat or keep it. Make sure to feel around for any small bones that could have been left behind.PRO TIP: Save some broth from cooking the pork to store with and reheat.
Heating Pulled Pork For Tacos:
Preheat the skillet (or another cooking pan) over medium-high heat. Add a little bit of oil to grease the bottom of the pan. (You can choose to brown a portion of pulled pork or all at the same time. Whichever amount you choose, select the pan accordingly because you don’t want to overcrowd the meat.)
Sauté for about a minute and then add some of the cooking broth into the pan, quickly stir and let the juice cook out as the bottom of the meat browns. Stir a couple of times and let a few more pieces get brown.
Slaw:
In a small bowl, combine thinly sliced cabbage with oil, lime juice, salt, and sugar. Mix well and massage it gently with your hands. Set aside.
To Make Tacos:
Preheat the oven to 450℉ and grease a large baking sheet. Spread the taco tortillas on the baking sheet in one even layer. Bake for about 3 minutes and take it out. Flip and spread shredded cheese evenly over each tortilla. Bake another 3-4 minutes.
To build tacos: add some slaw, 1/3-1/2 cup of pulled pork, and your favorite toppings over the pork.
Slow Cooker Option: Making pulled pork in a slow cooker is similar to making it in a pressure cooker, but it’ll cook for 6-8 hours. Place the pork shoulder in your Crockpot. Add the diced onions, smashed garlic and bay leaves. In a mixing bowl, add the brown sugar, chili powder, cumin, and salt with 1 cup of stock and pour it into the pot. If needed, add a little more stock just to cover the meat. Squeeze in the lime juice. Cover theslow cooker with a lid and cook on LOW for 6-8 hours or on HIGH for 4-6 hours.