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Prep Time
10 Min
Cook Time
1 Hr 10 Min
  Spice Level 
  2.5 of 5




1 tbsp Pretty Thai® Seasoning Salt

¼ cup Pretty Thai® Tiger Smirk Sauce

¼ cup Pretty Thai® Mauy Thai Sauce

¼ cup water or chicken stock

3-4 lbs pork butt

½ onion sliced

½ cup cherry tomatoes, cut in quarters

Tortilla chips, brand of choice

¼ lb smoked gouda cheese, thinly sliced (or make our Queso instead!)

Thai basil, chopped

Green onion, chopped

Sour cream

1 tbsp olive oil


Combine the Pretty Thai® Seasoning Salt, Tiger Smirk Sauce, and Muay Thai Sauce with the pork in an Instant Pot. Cook on high pressure for 60 minutes. Release the steam. Remove the pork from the pot and take two forks to pull it apart.

In a large skillet, add oil and cook the onion until they become soft (about 5 minutes). Add in the tomatoes and pork and combine well. Melt in the sliced gouda cheese. If you choose to make the queso instead, skip step number 2. 

On a large platter or plate, spread out the tortilla chips. Top with the pork and cheese mixture (or the queso). Garnish with the Thai basil and green onion. Squeeze diagonal lines of Muay Thai Sauce on top and serve with a dollop of sour cream.

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