Growing up, holidays always smelled of burning Pecan or Mesquite billowing out of one offset smoker or another, and, for the most part, I continue the tradition as best I can. With it just being the two of us, and at most three or four, I always have plenty of smoked brisket or ham shank in my freezer after the holidays. For this recipe, I grabbed a bag of leftover smoked ham and had this street taco style dinner ready in about 30 minutes.
2 – 3 cups leftover smoked ham shank
1/2 cup frozen pineapple
2 chipotles in adobo, chopped
2 tbsp adobo sauce, or to taste
1 cup water or stock
1 tbsp cumin powder
salt and pepper to taste
3-6 charred corn tortillas
1/4 cup salsa, hot sauce, or pico de gallo of choice
1/3 cup shredded iceberg or cabbage
To an Instant Pot add the leftover smoked ham, pineapple, water, chipotles in adobo, and additional sauce. Secure the lid and turn the valve to the pressure cooker setting. Set the Instant Pot to the “Meat” setting and pressure cook per the Instant Pot directions for 20 minutes. Carefully turn the valve after the Instant Pot releases the pressure. Allow to cool slightly. Taste and adjust seasoning as desired.
Remove pork from the Instant Pot and transfer to a mixing bowl or cutting board. Shred with forks if necessary. Serve immediately with the charred corn tortillas, salsa, and lettuce.