1 pound pork shoulder butt
1-2 tablespoons pork fat or fat of choice
salt and freshly ground pepper, to taste
1/2 onion
1/2 cup chicken stock
1/2 tablespoon dried oregano
1 teaspoon ground cumin
1 bay leaf
3 large eggs
1/2 jalapeño, thinly sliced
2 tablespoons chopped red onion
1 tablespoon chopped cilantro
1. Heat up the Instant Pot in Sauté High. While it’s heating up, cut the pork into chunks and season with salt and pepper. I did big chunks, but cut them down later so the next time I make this I’m going to do small chunks, but do whatever feels right.
2. Sear the pork in pork fat, lightly browning. Add the half onion.
3. In a liquid measuring cup or small bowl, whisk together the chicken stock, oregano, and cumin. Add a bay leaf. Add to the Instant Pot and cook on high pressure for 30 minutes.
4. While the Instant Pot is doing it’s thing, whisk the eggs with a bit of salt in a bowl. Heat up a small 4 inch frying pan over medium heat and add 2 tablespoons of the whisked eggs, swirling to coat the bottom of the pan. When the eggs set, flip and cook the other side for 10-20 seconds, until just cooked through. Remove from the pan and set aside. Repeat with the remaining eggs.
5. Slice the jalapeño and chop the red onion and cilantro.
6. When the Instant Pot is done, quick release. Carefully remove the pork and chop into bite size pieces (if you left them large when cooking).
7. Heat up a pan and crisp up the pork over medium high, using some of the cooking liquid.
8. Assemble the tacos: evenly divide the pork between the egg “tortillas” and top with jalapeños, onions, and cilantro. Drizzle on some extra cook liquid if desired.
