Pulled Pork Tacos are made with tender, seasoned pork shoulder cooked in the Instant Pot with onions, garlic, taco seasoning, and beef broth. The pork is shredded and piled into warm corn tortillas with cabbage and your favorite taco toppings.
These tacos are one of my favorite ways to turn pork shoulder into an easy dinner. The Instant Pot makes the pork tender enough to shred, and everyone can add their own toppings at the table.
Why I Love Pulled Pork Tacos
About the Ingredients ⭐
- Pork Shoulder: Becomes tender and easy to shred under pressure.
- Taco Seasoning: Seasons the pork with classic taco flavor.
- Red Onion: Adds savory flavor as the pork cooks.
- Garlic: Adds extra flavor to the pork.
- Beef Broth: Provides the liquid needed for pressure cooking.
- Avocado or Olive Oil: Used for browning the pork.
- Corn Tortillas: Small street taco tortillas are perfect for serving.
- Shredded Cabbage: Adds a fresh crunch.
- Toppings: Cilantro, avocado, Mexican crema, pickled red onions, lime wedges, tomatoes, and salsa.
Be sure to check out the full recipe and ingredient list below
How To Make Pulled Pork Tacos
- Season the pork. Cut the pork into chunks and coat with taco seasoning.
- Sear the pork. Heat the oil using Sauté mode and brown the pork on all sides.
3.Pressure cook. Add the onion, garlic, beef broth, and remaining taco seasoning. Cook until the pork is tender.
4.Shred the pork. Remove the pork and shred it with two forks.
5. Assemble the tacos. Fill warm corn tortillas with pulled pork, cabbage, and your favorite toppings. 🌮
Tips I Found Helpful 💙
- Cut the pork into chunks: Smaller pieces cook more evenly and are easier to sear.
- Brown the pork first: Searing adds extra flavor before pressure cooking.
- Don’t skip the broth: The Instant Pot needs the liquid to come to pressure.
- Shred while warm: The pork is easiest to pull apart right after cooking.
- Warm the tortillas: Warm corn tortillas are softer and less likely to tear when filled. 🌮💙
FAQs
Pulled Pork Tacos
Pulled Pork Tacos are made with tender seasoned pork cooked in the Instant Pot and served in warm corn tortillas with your favorite toppings.
Ingredients
- 1 (2-3 pound) package of boneless pork shoulder
- 2 (1 ounce) packets of taco seasoning, or homemade taco seasoning divided
- 1 large red onion, sliced
- ½ Tablespoon minced garlic
- 1 cup beef broth
- 2 Tablespoons avocado oil or Olive oil
- 12 street taco corn tortillas
optional toppings
- 2 cups shredded cabbage
- Chopped cilantro
- Chopped avocado
- Mexican crema
- Pickled red onions
- Lime wedges
- Tomatoes,
- Salsa
Instructions
- Cut the pork shoulder into quarters and rub taco seasonings on all sides.
- Set your instant pot to sear for 10 minutes and place the avocado oil or olive oil in the bottom of the pot.
- Once the oil is hot, add in the pork shoulder and sear on all sides, for about 8 minutes.
- Remove the pork shoulder to a clean plate and add the red onion and minced garlic to the instant pot and saute for 1-2 minutes.
- Stir in the beef broth and second taco seasoning packet, making sure to scrape up anything sticking to the bottom of the pot.
- Place the pork shoulder back in, on top of the broth, and seal the instant pot.
- Cook on Manual High Pressure for 30 minutes and then allow the pot to naturally release the pressure it takes about 10 minutes.
- Shred the pork in the sauce.
- Serve on street-sized corn tortillas with a sprinkling of shredded cabbage and any desired toppings, optional.
Notes
Cut the pork into chunks for even cooking and sear it before pressure cooking for extra flavor. Shred the pork while warm and serve in warmed corn tortillas.
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Nutrition Information:
Yield:
6Serving Size:
2 TacosAmount Per Serving: Calories: 251Total Fat: 11gSaturated Fat: 3gUnsaturated Fat: 8gCholesterol: 20mgSodium: 337mgCarbohydrates: 29gFiber: 5gSugar: 4gProtein: 10g
