Start by searing the pork in some oil for a couple minutes each side, so a nice light crust forms. If you are using the Instant Pot, use the saute mode on high - if using a slow cooker, sear in a separate pan.

Remove the pork from the pot/pan, set aside. Use a dash of the chicken stock to deglaze the frond. Then add the crushed/grated garlic, and saute for a couple minutes until fragrant.

Add the pork back to the pot/pan, along with the garlic and any liquid. Sprinkle the taco seasoning over the meat. Pour in the remaining chicken stock until the pork is completely or majority submerged.

Pressure cook on high for 1 hour 15 minutes, or slow cook on low for 8 hours.

Prior to serving, prepare the side components. Thinly slice the red onion, submerge in a container with the vinegar and sugar. Then, slice the cabbage to your preferred thickness, mix in a bowl with the mayonnaise until coated. Peel and grate the carrot.

Toast the corn tortillas in a pan for about 30 seconds each side.

When the pork has finished, remove from the pressure cooker/slow cooker into a serving dish. The pork should be nice and tender, and will easily shred with a fork.

Drizzle about 1 - 1.5 cups of the taco seasoning/stock mixture over the shredded pork. Set a cup aside if you would like to dip the tacos in as well.

Assemble the pulled pork tacos by layering cheese, carrot, coleslaw, pickled red onion, and pork in the tortilla.

Serve and enjoy!