Preheat oven to 450 degrees. Sprinkle rub on both sides of pork steaks with 1 tablespoon seasoning blend.
Breakout the Instant Pot—it's taco night! Turn bone-in shoulder blade steaks into tender melt-in-your-mouth pulled taco meat.
Servings and Ingredients
|1 (3-to-3-1/2-lbs.) Hy-Vee Midwest Pork bone-in shoulder blade steaks|
|2 tbsp. Tone's fajita seasoning with meat tenderizer, divided|
|3 tbsp. Gustare Vita olive oil, divided|
|1 c. water|
|½ (24-oz.) pkg. Basket & Bushel petite potato medley, cut into eight pieces each|
|1 (16-oz.) bottle Herdez mild salsa casera, divided|
|½ c. Cotija cheese, crumbled|
|1 (8.4-oz.) pkg. Old El Paso Tortilla Pockets, (8-ct).|
|Fresh cilantro, for garnish|
Things To Grab
- 6-quart Instant Pot or pressure cooker
- 15x10x1-inch baking pan
- Hy-Vee nonstick cooking spray
- Medium bowl
- Aluminum foil
- 2 forks
Heat 2 tablespoons olive oil in a 6-quart Instant Pot or pressure cooker on SAUTE setting. When HOT displays, cook pork steaks in batches for 4 to 6 minutes or until browned, turning halfway through. Return all pork steaks to Instant Pot.
Add water to Instant Pot. Lock lid in place and set valve to SEALING position. Cook on HIGH PRESSURE 30 minutes.
Allow pressure to release naturally for 10 minutes. Place towel over release valve; move to VENTING position (Quick Release) to release remaining pressure. Carefully remove lid, allowing steam to escape.
Meanwhile, spray a 15x10x1-inch baking pan with nonstick spray. Place potatoes in a medium bowl. Add remaining 1 tablespoon olive oil and 1 tablespoon seasoning blend; toss to coat. Place pantoates, in a single layer, in prepared baking pan. roast 20 to 25 minutes or until golden brown and tender. Loosely cover with foil to keep warm.
Transfer pork steaks to a cutting board. Remove and discard bones. Using 2 forks, shred pork into bite-size pieces. Transfer to a large bowl. Add potatoes, 1 cup salsa, and 1/2 cup Cotija cheese; stir to combine.
To serve, spoon pork mixture into tortilla pockets or spoon on taco-size tortillas. Top with additional cheese. Garnish with cilantro, if desired. Serve with remaining salsa.
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 122mg
- Sodium: 711mg
- Total Carbohydrates: 30g
- Protein: 41g
Hy-Vee Test Kitchen