1/4 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon chili powder 1/2 teaspoon Spanish paprika 1/2 teaspoon garlic powder 1 tablespoon brown sugar 2-1/2 pounds pork tenderloin 12 ounces beer 1 tablespoon olive oil 10 flour tortillas 1 cup coleslaw mix 1 small red apple chopped 1/4 cup mayonnaise 1 teaspoon reserved pork rub 1 teaspoon apple cider
Beer-braised pulled pork soft tacos are cooked in a pressure cooker until the meat it tender. Serve with homemade apple coleslaw on top.
In a small bowl, add the dry-rub ingredients. Stir to combine. Reserve 1 tablespoon of the rub.
Cube the pork and rub the seasoning onto the pieces.
Sautee in the Instant Pot/Pressure Cooker with 1 tablespoon of olive oil to brown the meat.
Add the beer. Put the lid on and set the valve to close. Set to the manual setting for 40 minutes.
Let the steam naturally release. Remove the pork and shred it.
Combine the apple coleslaw ingredients together with the reserved dry rub.
Top flour tortillas with the beer-braised shredded pork and creamy coleslaw mixture.