Pulled Pork Walking Tacos are classic Midwestern fare that you’ll find at the State Fair – the home of all THE BEST portable foods! Instead of using chili in this recipe, we’ve paired crunchy Fritos corn chips (right in the bag, of course!) with pulled pork, salsa, lettuce, sour cream, and fresh cilantro….add a heaping of the fresh ingredients you enjoy most.
Optional Topping Ingredients for the Walking Tacos
shredded cheddar cheese
chopped fresh cilantro
chopped black olives
Spiced and Slathered Pulled Pork Ingredients
3-4 lbs.pork butt (pork shoulder), cut into big chunks
3 Tbs.smoked paprika
2 Tbs.kosher salt
1/2 - 1 tsp. red pepper flakes
1/2 tsp. thyme leaves
1/2 cup chicken broth
1/4cup red wine vinegar
1 onion, peeled and sliced
To Make The Walking Tacos
Leaving the top and the bottom of the bag in tact, slice open each bag of corn chips along one SIDE, which forms a pouch for your walking taco.
Slightly crush the chips in the bag, breaking them up a bit.
Pile 1/3 cup - 1/2 cup pulled pork into the bag on top of the corn chips, then add as many toppings as you'd like.
Eat at once!
To Make the Spiced and Slathered Pulled Pork
In a large mixing bowl, combine all of the spices, then add the chunks of pork butt to the bowl, rubbing the spice blend into each one using your fingers.
6-Quart Instant Pot (Electric Pressure Cooker) Method
Add the oil to Instant Pot insert; when the oil is nicely hot, add the seasoned pork chunks, a few at a time, browning them off on all sides, working batches so you don't over crowd the pot; remove the browned pork to a plate and repeat with the remaining pork chunks.
Stir in the chicken broth, deglazing the Instant Pot, loosening any browned bits that have stuck to the bottom of the pot: add the honey and the vinegar, stirring to combine. Now add the sliced onions, then top the onions with the browned pork chunks.
Lock the Instant Pot lid into place. Using the manual button, choose the High Pressure setting for 55 minutes. When the timer sounds, perform a natural release, allowing all the pressure in the Instant Pot to naturally release itself.
When all the pressure is gone from Instant Pot, carefully open and remove the lid, testing the pork to make sure it is very fork-tender and shreds easily. (If the pork isn't as tender as you'd like, bring the Instant Pot up to full pressure once again, cooking the pork and additional 5-10 minutes, followed by another natural release.
Slow Cooker Method
In a large Dutch oven over medium high heat, add the oil. When the oil is nicely hot, add the seasoned chunks of pork butt to the oil, browning each one off on all sides, working in batches so you don't overcrowd the Dutch oven. Remove the browned pork to a plate as you go, reserving the browned pork.
Place the onion slices across the bottom of a greased slow cooker insert; top with the browned pork chunks. In a small bowl, combine the chicken broth, vinegar, and honey; pour this mixture over the pork in the slow cooker. Set the slow cooker to low and cover. Cook pork on low for 6-7 hours, or until pork is very fork-tender and can be easily shredded with a fork.
Preheat the oven to 325 degrees F. In a large Dutch oven over medium high heat, add the oil. When the oil is nicely hot, add the seasoned chunks of pork butt to the oil, browning each one off on all sides, working in batches so you don't overcrowd the Dutch oven. Remove the browned pork to a plate as you go, reserving the browned pork.
Place the onion slices on top of the browned pork in the Dutch oven. In a small bowl, combine the chicken broth, vinegar, and honey; pour this mixture over the pork and onions in the Dutch oven; cover with the lid. Place the pork into the preheated oven and bake, covered, for 4-5 hours, or until pork is very fork-tender and can be easily shredded with a fork.