Rub the taco seasoning on to the fatty top layer of the pork.
Add the broth and wine to the Instant Pot inner pot and place the pork belly with the taco seasoning facing up.
Lock the lid into place and set the valve to SEALING. Set it to HIGH pressure for 80 minutes.
As the cooking time nears the finish line (about 10 minutes left) add butter to a cast iron pan and place it in the oven. Preheat the oven to 400 degrees F.
When the timer goes off press cancel on your Instant Pot and do a 10 minute natural release. After 10 minutes turn the valve to VENTING.
Open the oven and get your cast iron pan ready. Pour in the BBQ and then carefully transfer the pork belly to the cast iron pan with the fat side facing down. Baste the side facing up with more BBQ sauce if you like.
Cook for 20 minutes or until the pork belly is crispy on the outside.
Remove from the oven and transfer to a cutting board.
Slice into cubes and serve on Mission Street Tacos Corn Tortillas with your favorite toppings. Approximately 1 ounce of meat per tortilla.
Note: I think the wine adds flavor to the pork but if you prefer to cook without wine you can replace the wine with more broth.