Photos from a memory card I haven’t used since 2017.
by @nickgerberSunday, February 24, 2019
BBQ Beef Tacos
Thank you R&R BBQ for this delicious idea!! These BBQ Beef Tacos are my new FAVORITE tacos! They are made easy in the Instant Pot! The BBQ Beef is so flavorful and tender, and it's topped with a mouth watering coleslaw, all held together in a soft corn tortilla. They are to die for! Perfect for a weeknight dinner, but fancy enough for a party! Make it with me!
This recipe was shared with me by my Grandma B. She made this recipe for my mom all the time and it is one of her favorites. It is definitely a traditional recipe in my family. I hope you enjoy it!
I use a rump roast for this recipe because it is a great cut of meat. I try to always grab one that is between 4 and 5 pounds. For Instant Pot cook time, I say to cook for 12 minutes per pound. I always round up too. With this recipe, I wanted to beef to be very tender and shreddable so I cooked it a little longer than usual.
The coleslaw on top of the BBQ beef makes these tacos extra yummy! The flavors compliment each other so well. Some great side options to serve with these tacos are baked beans, corn bread, or corn on the cob.
BBQ Beef TacosYields: 6 servings
4-5 pound Rump Roast
1 onion, chopped
1 pint chili sauce
1 cup ketchup
2 cups water
2 tablespoons cornstarch
2 tablespoons mustard
1 teaspoon onion salt
1 tablespoon Worcheshire sauce
1 tablespoon chili powder
1 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon allspice
4 tablespoons distilled white vinegar
1/2 cup brown sugar
16 ounce bag coleslaw mix
1/3 cup sugar
1/2 teaspoon salt
1/4 cup whole milk
1/2 cup best foods mayo
1 tablespoon white vinegar
1 lemon, juiced
12 corn tortillas
- Turn the Instant Pot to Saute.
- Add the onion and Rump Roast and brown on each side.
- In a mixing bowl, whisk together chili sauce, ketchup, and water. Add in the cornstarch and whisk until smooth.
- Add the mustard, onion salt, worcheshire sauce, chili powder, paprika, pepper, allspice, white vinegar, and brown sugar to the Instant Pot.
- Pour prepared sauce over Roast.
- Place on the Instant Pot lid and turn the valve to seal. Set the Instant Pot to manual pressure for 90 minutes.
- Meanwhile, prepare the colesaw. In a small mixing bowl, combine sugar, salt, milk, mayo, white vinegar, and lemon juice. Pour over coleslaw mix and toss until evenly coated. Refrigerate until ready to serve.
- When the Instant Pot is finished, quick release the pressure. Beef should be fork tender and easy to shred.
- Fill each tortilla with BBQ pork and top with coleslaw.
- Enjoy!
Instant Pot Sweet Pork
This Instant Pot Shredded Sweet Pork recipe is the best sweet pork recipe ever! I have converted the oh so popular "Cafe Rio" Sweet Pork crock pot recipe into an Instant Pot recipe and now I love it even more! The cooking process is so quick and I think it was a better flavor when made in the Instant Pot! The meat is so tender, juicy, and flavorful. This Instant Pot Shredded Sweet Pork is great for tacos, salad, burritos, quesadillas, and so much more! Make it with me!
The general rule of thumb for converting crock pot recipes to instant pot recipes is this: 8 hours on low in a crock pot = 60 minutes manual pressure in the instant pot. 4 hours on high in a crock pot = 30 minutes manual pressure in the instant pot. This isn't true for every recipe, but it works as a guide when you are converting all of your classic favorites!
This Shredded Sweet Pork is so YUMMY! It has such a great flavor and the whole family loves it! It is made with brown sugar, regular coca cola, red enchilada sauce, diced green chilis, worcestershire sauce, and a few delicious seasonings.
This recipe is super easy to double, triple, or quadrupedal to feed a crowd. I made this recipe for a bridal shower that we had 30-40 guests to. I used a 10 pound pork roast and cooked it in my 8 quart Instant Pot. For this recipe, you will double, triple, or quadrupedal all the ingredients except for the worcestershire sauce. That is because the Instant Pot only needs one cup of liquid and pork has a lot of liquid of its own. Keep that in mind!
The rule of thumb for cooking Pork in the Instant Pot is 12 minutes for every pound if frozen and 15 minutes per pound if raw. Because we want this recipe to be fork tender and shred easily, I add an extra 10 minutes to these times to be sure the meat is perfect!
Instant Pot Sweet Pork
Yields 6 servings
3 pound pork roast
1 cup Worcestershire sauce
1 cup brown sugar
1 teaspoon oregano
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 tablespoons minced onion
2 cans red enchilada sauce
1 can diced green chilis
1 cup Coca Cola
1 cup brown sugar
Set the Instant Pot to saute. Add a tablespoon of oil to the pot and brown all the edges of the pork roast.
Turn off the saute function and add the Worcheshire sauce, brown sugar, oregano, salt, chili powder, garlic powder, and minced onion.
Seal the Instant Pot and manually set the pressure for 50 minutes.
When the Instant Pot is finished cooking, quick release the pressure. The pork should be for tender and shreddable. Drain out all of the excess cooking liquid. Keep the pork in the Instant Pot and shred with two forks.
Next, add the red enchilada sauce, green chilis, coca cola, and brown sugar.
Seal the Instant Pot one more time and pressurize for 10 more minutes. When the timer beeps, quick release the pressure and serve.
Paintings by Serge Gay Jr.Serge Gay Jr. is a Grammy-nominated...
Paintings by Serge Gay Jr.
Serge Gay Jr. is a Grammy-nominated Creative Director and Art Director. Also a Painter, Illustrator, Graphic Designer, currently based out of San Francisco, California. His art infuses inspiration from living in cities from coast to coast. Influence in his work can be found from the culture sociology of his homeland of Haiti, New York, Miami, Detroit, and San Francisco. Serge has taken residence in San Francisco where he continues to explore and share his talent with the world through career-oriented and non-profit freelance projects. Serge Shop.
Art is the only way to run away without leaving home - run with us.
posted by tu recepcja via
Paintings by Serge Gay Jr.Serge Gay Jr. is a Grammy-nominated... crss
Paintings by Serge Gay Jr.
Serge Gay Jr. is a Grammy-nominated Creative Director and Art Director. Also a Painter, Illustrator, Graphic Designer, currently based out of San Francisco, California. His art infuses inspiration from living in cities from coast to coast. Influence in his work can be found from the culture sociology of his homeland of Haiti, New York, Miami, Detroit, and San Francisco. Serge has taken residence in San Francisco where he continues to explore and share his talent with the world through career-oriented and non-profit freelance projects. Serge Shop.
Art is the only way to run away without leaving home - run with us.
posted by tu recepcja via
crss
Air Fryer Bomb *ss Popcorn Shrimp
I had to put expletive’s in the title of this dish because there’s no other way to describe it. This Air Fryer Popcorn Shrimp is Bomb *ss!!
What I say when it comes to shrimp should carry a vast amount of weight because I am not a seafood girl. For years I avoided it altogether but when I started to cut fast food out I started branching out and exploring foods I previously thought I didn’t like.
What I realized is that there aren’t many foods I truly don’t care for. I can find a method of preparation that allows me to enjoy almost any food! Granted, popcorn shrimp isn’t an easy thing to dislike but take my word. You want to make this shrimp as soon as humanly possible.
Not only is this Air Fryer Popcorn Shrimp incredibly delicious but it’s dairy and grain free! That means this shrimp is not only really darn tasty it’s Whole30 compliant and paleo too!
The thing that really takes this Popcorn Shrimp over the top is using a homemade Cajun Seasoning blend. You probably already have all the ingredients in your spice cabinet. Click here for my Cajun Seasoning recipe!
If you aren’t quite ready to jump in and purchase an Air Fryer yet, that’s okay! I included oven instructions so that everyone is able to utilize this awesome recipe. Though, the air fryer does add an extra bit of crispiness that makes this dish extra special.
To see the model Air Fryer that I use, click here!
Air Fryer Bomb *ss Popcorn Shrimp
- 1 pound shrimp, 16-20, peeled, and deveined
- 3/4 cup cassava flour
- 1 tablespoon + 1 teaspoon cajun seasoning
- 1 teaspoon fine ground sea salt
- 1/2 teaspoon fresh ground black pepper
- 1 large egg
- 1 1/2 tablespoons water
- avocado oil cooking spray
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In a bowl, combine the cassava flour, 1 tablespoon cajun seasoning, sea salt, and black pepper with a spoon.
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In a second bowl, whisk the egg with the water and 1 teaspoon cajun seasoning.
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Working in batches, add a few shrimp to the flour and toss to coat. Shake off any excess flour and add to the bowl with beaten egg. Coat the shrimp on all sides with the egg and then transfer back to the bowl with the flour. Using your dry hand, roll the shrimp around until the shrimp is throughly coated. Set on a large plate and repeat this process until all of the shrimp have been coated.
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Coat the the bottom of an air fryer basket with avocado oil cooking spray. Place one layer of shrimp in the basket and spray the tops with cooking oil. Do not skip this step as this is what makes the shrimp crispy. If you do not have cooking spray you can use a silicone brush to apply oil to the shrimp.
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Cook the shrimp for 4 minutes, at 370°F, flip the shrimp with tongs, and cook for another 4 minutes on the other side. Cook for 8 minutes total or until the shrimp is golden. Repeat with the next batch of shrimp. Serve warm.
In the oven:
- Preheat the oven to 350°F.
- Line a sheet tray with a cooling rack.
- In a bowl, combine the cassava flour, 1 tablespoon cajun seasoning, sea salt, and black pepper with a spoon.
- In a second bowl, whisk the egg with the water and 1 teaspoon cajun seasoning.
- Working in batches, add a few shrimp to the flour and toss to coat. Shake off any excess flour and add to the bowl with beaten egg. Coat the shrimp on all sides with the egg and then transfer back to the bowl with the flour. Using your dry hand, roll the shrimp around until the shrimp is throughly coated. Set on a large plate and repeat this process until all of the shrimp have been coated.
- Place the shrimp on the cooking rack and spray with cooking spray. Bake for 10 minutes total. Flip the shrimp with tongs after 5 minutes and coat with the spray again. Cook for 5 minutes longer or until shrimp is golden.
The post Air Fryer Bomb *ss Popcorn Shrimp appeared first on Instant Loss - Conveniently Cook Your Way To Weight Loss.
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