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Pulled Pork Taco Bites (Crock Pot or Instant Pot!)

You will need to buy a butternut squash that can fit in your mandolin. Choose a squash that has a top that is no more that 4" in diameter, but don't go too narrow or your bites will be very small! (The top is narrower than the bottom where the seeds are). Variation: You can also cook the butternut squash tortillas in a pan with a little clarified butter or ghee. It goes a little faster but you have to pay attention to them whereas in the oven they require little attention.

Course Main Course
Cuisine Mexican
Keyword easy dinner recipe, Instant Pot, slow cooker recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Linda Spiker

Ingredients

Butternut Squash:

  • 1 butternut squash top no more than 4" in diameter so it can fit in your mandolin. Peel and slice on the thinnest or second to thinnest setting on mandolin. If you use a thicker setting they will need to bake longer. (see peeling instruction above)
  • Olive oil

Pork

  • 1 1/2 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chipotle chili powder
  • 1 large yellow onion peeled and thinly sliced
  • 1 ~ 4 pound pork shoulder (also known as pork butt, bone in or out) cut into pieces about the size of a lemon
  • 1 cup chicken or beef broth my recipe link above
  • Garnish: sliced purple cabbage chopped cilantro and lime wedges if desired.

Instructions

  1. Variation: If you prefer you can also cook the butternut squash tortillas in a pan with a little clarified butter or ghee. It goes a little faster than baking them in the oven, but you have to pay attention to them whereas in the oven they require little attention.

Butternut Squash prep:

  1. Preheat oven to 400 degrees and place parchment on a cookie sheet.
  2. Peel butternut squash using a "Y" peeler. (see link above for how to peel a butternut squash)
  3. Cut the top (the narrower part) off the bottom of the squash (where the seeds are).
  4. Cut the butternut squash into several three inch segments for easier use in the mandolin.
  5. Set mandolin on thinnest or second to thinnest setting and carefully slice the squash. You should be able to get at least 20 slices (often more from one squash)
  6. Once sliced place butternut squash medallions on parchment covered cookie sheet in single layer and brush both sides with olive oil. Place in oven on center rack and bake for 20 minutes, turning at the halfway point. Remove from oven, top with pork and toppings. Serve!

Pork:

  1. Combine all spices and mix well.
  2. Place onions and broth in crock pot ot instant pot.
  3. Rub pork on all sides with spices.
  4. Add pork to crock pot or instant pot.

  5. For Crock Pot: Set crock pot on low for 10 hours or high for 6 hours. I prefer low for 10, it makes the pork a bit more tender.

  6. For Instant Pot: Close lid and make sure release valve is sealed.

  7. Press 'meat' option and set to 35 minutes. When meat is done allow to sit in Ip for 15 minutes on warm mode, carefully release valve with oven mitt or spoon to release pressure.

  8. Remove from pot and place on cutting board. Discard liquid and onions.

  9. Use two forks to shred pork, discarding fat along the way.

  10. If you want those browned crispy edges, sear in a hot pan for a few minutes!
  11. Place a mound of pork on top of each medallion of butternut squash, top with salsa of your choice and garnish with sliced purple cabbage and chopped cilantro.