Step 1

Add broth, roast, ginger, garlic, soy sauce, brown sugar and sesame oil to the Instant Pot.

Step 2

Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 50 minutes. When time is up let the pressure release naturally (or at least for 15 minutes) before moving the valve to venting. Remove the lid.

Step 3

Shred the meat.

Step 4

Lay a tortilla flat on a plate. Place a scoop of rice, meat and cabbage in the middle. Drizzle with the sriracha mayo. Fold the sides up, then roll it up front to back.

Step 5

Eat and enjoy!

Step 6

Add broth, roast, ginger, garlic, soy sauce, brown sugar and sesame oil to slow cooker.

Step 7

Cover and cook on low for 8 hours.

Step 8

Shred the meat.

Step 9

Lay a tortilla flat on a plate. Place a scoop of rice, meat and cabbage in the middle. Drizzle with the sriracha mayo. Fold the sides up, then roll it up front to back.

Step 10

Eat and enjoy!