If you're looking for a mouthwatering, crowd-pleasing meal that’s surprisingly easy to make, these Instant Pot Pulled Pork Tacos are just the ticket. With minimal prep and maximum flavor, this dish transforms a humble pork shoulder into a fiesta of taste.
Pork shoulder is the star of the show here, providing a rich and tender base for our tacos. The marbling in the meat ensures that it stays juicy and flavorful. Olive oil is used to sear the meat, locking in those savory juices.
Chicken broth adds depth to the cooking liquid, while apple cider vinegar introduces a tangy brightness that balances the richness of the pork. Tomato paste brings a hint of sweetness and a concentrated tomato flavor.
The spice blend—comprising chili powder, cumin, smoked paprika, garlic powder, and onion powder—is what gives this dish its Mexican-inspired flair. Black pepper and salt round out the seasoning.
For serving, corn tortillas are a must for that authentic taco experience. Cilantro adds freshness, red onion gives a touch of sharpness, and queso fresco provides a creamy finish. Lime wedges on the side let you add a zesty squeeze of citrus.
Pair these tacos with a side of black beans and Mexican rice for a complete meal. A fresh avocado and tomato salad would also complement the flavors nicely. If you’re hosting a party, consider setting up a taco bar with additional toppings like guacamole, sour cream, and hot sauce for guests to customize their tacos.
Start by setting your Instant Pot to sauté mode and add a tablespoon of olive oil. While it's heating up, pat your pork shoulder dry with a paper towel—this helps it brown better. Once the oil shimmers, carefully place the pork in the pot. Sear it well on all sides until it's browned and caramelized. This step might take a bit of time, but trust me, it’s worth it for the depth of flavor it adds.
With your pork nicely browned, pour in the chicken broth and apple cider vinegar. These liquids will keep the pork moist and flavorful as it cooks. Stir in the tomato paste, making sure to dissolve it into the liquids. Then, sprinkle in the chili powder, cumin, smoked paprika, garlic powder, onion powder, black pepper, and salt. Give everything a good stir to coat the pork with the spices.
Secure the lid on your Instant Pot and set it to high pressure for 60 minutes. This is when you can sit back and relax, knowing that dinner is practically making itself. Once the time is up, let the pressure release naturally for 15 minutes before quick-releasing any remaining pressure.
Now comes the fun part—shredding the pork. Use two forks to pull it apart right in the pot, mixing it into the cooking juices to soak up all that flavor. The meat should be falling apart easily.
To assemble your tacos, warm up the corn tortillas in a dry skillet or directly over a gas flame for a bit of char. Pile on the pulled pork, then top with chopped cilantro, diced red onion, and a generous sprinkle of queso fresco. Serve with lime wedges for squeezing over the top.
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