Take a look at this pressure cooker pulled pork taco recipe. Cooking a pork roast in the pressure cooker, using an exciting mix of citrus and Mexican spices makes for a mighty fine Mexican dinner. Minimal prep results in juicy, fall apart shredded pork for an easy pulled pork taco dinner to feed that taco hungry crowd.
Our favorite foods around here are tacos, tacos and tacos. Not necessarily in that order.
And nothing elevates the taco experience like tender roasted and shredded fall-apart pulled pork.
Pork that’s been seasoned with lime, orange juice and just enough red chile powder to make you feel all warm and cozy.
I made this pulled pork taco Recipe last week for our Super Bowl Party. This is truly perfect football party food. Actually it’s perfect party food – period. Especially a Cinco de Mayo.
And instead of the 3-4 hour roast in the oven, I opted to use my pressure cooker to cook that large pork shoulder roast. The whole process worked very well and I’ve been anxious to share the recipe with you.
Please note: “Real” Carnitas hail from the Mexican State of Michoacán. Large amounts of pork are cooked in large amounts of lard. A large copper pot is used to create the crispy texture that authentic carnitas are famous for.
This recipe get a five-star rating. Here’s why:
- It gets a star just for the fact that it’s made with succulent pork shoulder roast.
- Another star for simply being a street-style taco.
- Using a pressure cooker to make pulled pork tacos guarantees a cook time of less than one hour, compared to 3 – 4 hours in the oven.
- A another star for the flavor combination of citrus and New Mexico Red Chile Powder.
- What pushes this recipe over into the five-star category is it’s make-ahead qualities.
Grab your Insta-pot or what ever brand of pressure cooker you have and let’s take a look.
Ingredients You’ll Need
Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.
- Pork: Choose a 3-5 pound pork shoulder (butt) roast. Preferably bone in.
- Oranges
- Onion: Sweet or Yellow Onion recommended.
- Beer: A Mexican beer works well here.
- Limes
- Spices: Garlic, Chile Powder, Achiote Paste, Cumin, Mexican Oregano
Ingredient Swaps
- Pork: You can also use a boneless pork shoulder roast. Avoid a pork loin, or pork tenderloin. They are leaner cuts of meat and will tend to dry out, which won’t make good pulled pork tacos. Pork shoulder roast has enough fat to keep the meat tender and juicy.
- Oregano: Mexican oregano is preferred for this recipe, it’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.
Step by Step Instructions – It’s Easy
Be sure to see the recipe card below for complete ingredients and instructions.
- Step 1: Make the Carnitas sauce. In a small bowl, whisk together oregano, cumin, achiote paste, chile powder, onion, garlic, lime juice, orange juice, and beer until combined.
- Step 2: Here’s what’s nice about this Pressure pulled pork taco recipe. Easy chopping. Cut the pork roast into large chunks to fit well in your pressure cooker. Discard any large chunks of fat. Larger chunks Which also makes it much more manageable to sear the meat.
Tip: If using a bone-in pork roast (preferred) cut around the bone, leaving a chuck of meat attached. Add that piece to the browning/cooking process and then to the Instant Pot. That bone will bring even more savory flavor to the end result. You’ll remove that bone once you start shredding the meat.
- Step 3: Heat a large skillet over medium-high heat. Once the skillet is hot, add oil. Salt and pepper the pork pieces and brown them on each side. You may need to do this in batches. Don’t crowd the meat.
- Step 4: Add the pork pieces to the pressure cooker insert. Pour the carnitas sauce over the pork. Cook 25 minutes on high.
- Step 6: Once cool enough to handle, using two forks, or your hands, shred the meat. Discard the bone from the piece of meat that it was attached to. Spread the shredded pork on a sheet pan and then set it on a rack 5 inches below the broiling unit to create that famous carnitas crisp. Watch it close during the broiling process, it won’t take long.
Make Ahead
This pulled pork taco recipe is also a great make-ahead taco recipe to feed a crowd. Here’s why.
- The pork roast can be cooked, shredded and stored until ready to re-heat and broil. (you will need to broil to get that crispy element for carnitas).
- You can prep, chop and store all the toppings in air tight containers in the refrigerator in advance.
All that’s left is to do is warm the corn tortillas and line up those toppings. Guests can build their own personal carnitas as you sit back and take in the compliments.
TIP: How to keep those corn and flour tortillas warm. I was recently introduced to these Imusa Tortilla Warmers. They work like magic. Just place the tortillas in the warmers and then use the microwave to heat them. They’ll stay warm for about an hour tucked inside. Check it out, they’re amazing.
FAQ’s
Place seared chunks of pork into the crockpot and pour in the sauce. Cook on low for 4-5 hours or until tender enough to shred.
Place seared pork chunks into a Dutch Oven and pour the sauce over the pork. Roast at 350 degrees until meat is fall apart tender. This should take about 2 – 3 hours.
Speaking of tacos for a crowd, just how many tacos should you plan for each person. Err on the safe side and plan for three tacos per person.
Storing and Freezing
- You can store any left over pork in an air tight container in the refrigerator up to 4 days.
- Store left over meat in a freezer safe air tight container for up to 3 months. Let the meat defrost in the refrigerator overnight and reheat in the microwave or stovetop.
Serving Suggestions
- Toppings For Pulled Pork Tacos: Sliced Radishes, chopped cilantro, lime wedges, crumbled cotija cheese, sliced or chopped avocados and Mexican Pickled Onions.
- Make a quick burrito: Place meat rolled in a flour tortilla and top with cheese and Enchilada Sauce.
- Make a salad or rice style burrito bowl. Combinations can include Mexican style rice, pulled pork, chopped tomatoes, black beans, pico de gallo, topped with guacamole or sour cream. Sprinkle on some crushed corn chips for some crunch.
- Looking for even more pizzazz? Add a dollop of Jalapeno Aioli to the tacos.
- Serve with lime wedges. A squeeze of fresh lime always brightens any Mexican dish.
I hope you give this pulled pork taco recipe a try. It’s a very easy process that brings a fiesta of flavors, and a great way to feed a hungry crowd.
What to serve with Pulled Pork Tacos
My first choice would be slaw, so you could make pulled pork tacos with slaw. I like this Bobby Flay recipe I used to make slaw burgers. Here are some other ideas.
- Southwest Salad
- Restaurant Style Salsa with Chips
- BLT Guacamole
- Instant Pot Refried Beans
- Oven Rice
- Avocado Mango Salad
Related Recipes
Love tacos as much as we do? Here are some recipe you might want to take a look at:
And don’t miss my Taco Category, you’ll find even more ideas, including Fried Tacos, the most popular on my site.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Pressure Cooker Pulled Pork Taco Recipe
Equipment
- Instant Pot Electric Pressure Cooker
Ingredients
- 1 tablespoon Dried Oregano preferably Mexican Oregano
- 1 tablespoon Ground Cumin
- 1 tablespoon Achiote paste
- 1 teaspoon New Mexico red chile powder or ancho
- 1 large Sweet Onion chopped
- 3 cloves Garlic chopped
- 2 Limes juiced
- 2 large Oranges juiced
- ½ cup Beer
- 4-5 pounds Pork Shoulder Butt Cut into large pieces
- 3 teaspoons Salt
- 1 teaspoon Black Pepper
- 1 Tablespoon Neutral Oil Canola or vegetable oil works well here.
- Soft Corn or Flour Tortillas Look for 5 – 5 ½" tortillas to make Street Style Tacos.
Instructions
- In a small bowl, whisk together oregano, cumin, achiote paste, chile powder, onion, garlic, lime juice, orange juice, and beer until combined.
- Cut the pork into large pieces, removing any large chunks of fat. Season pork chunks with salt and pepper.
- Heat a large fry pan over medium high heat. Add oil. When oil is shimmering, add half of the pieces of pork. Sear on both sides and remove to a plate. Repeat with the rest of the pork.
- Place brown pieces of pork into the instant pot. Pour sauce on top of the pork. Close lid and set to pressure on high. Cook for 25 minutes. Let naturally release for about 15 minutes. Release the remaining steam before removing lid.
- Remove pork to a large cutting board and when cool enough to handle, shred with two forks or your hands. Spread pork onto a large baking sheet. Spoon one third of the sauce from the Pressure Cooker on top of the pork, tossing to combine.
- Set broiler temperature to 550 and set the sheet pan full of pork 5 inches below the broiler unit. Broil for 4 to 5 minutes, just until the pork edges begin to crisp.
- Remove the baking sheet from the oven and top with half of the remaining sauce from the pressure cooker. Toss again to combine. Broil for an additional 5 minutes.
- Remove the baking sheet from the oven and toss more sauce. Don't use too much sauce. You don't want that pork to be swimming.
- To assemble the tacos, top warmed flour or corn tortillas with pork. Top with sliced red onion, diced avocado, jalapeno, cilantro, pickled onions, or diced sweet onions and cotija cheese. Serve with lime wedges.
Notes
Nutrition
Pressure Cooker Carnitas Tacos … It’s Whats for Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Love my IP and this recipe sounds deluxe!! Thanks
As a Mexican from the state of Michoacán, I have to say this: these are not carnitas at all, you can use “Mexican” ingredients and call this thing carnitas, but they are not carnitas.
Carnitas in order to be carnitas they have to be cooked in lard in a big cooper pot for at least 4 hours.
This is the reason people around the world think that Tex Mex is authentic Mexican food when is not, so please stop calling carnitas what are not carnitas.
I really appreciate your note and totally agree with you.
There are thousands of Carnitas recipes available on internet and hardly any of them bear any resemblance to the real deal. And all I know about the real deal is a show I watched (can’t remember the name) of carnitas being prepared in Central Mexico.
In our American home kitchens we don’t have the facilities to cook a large amount of pork pieces in a large amount of lard. So braising a pork shoulder is about all we can hang on to.
With that said, your note has inspired me to add a line in my post about this being an Americanized version.
I can’t wait to try this instant pot carnitas recipe. It sounds like it will be a new family favorite!
Love carnitas! I often make them (or Mex-style pulled chicken) in the slow cooker. That and the IP are such easy ways to cook, aren’t they? Love how you’ve flavored your pork — this looks good. Thanks.
Hi John, and as always, good to hear from you.
Lea Ann, you’ve really taken to the Instant Pot! As you might recall, you were the one who made me finally give in and get one 14 months ago! I’ve yet to do carnitas in it, but when I do it will be this version.
Hi Jean! Please let me know how you like the recipe.
Gosh that pork looks so yummy! I’d struggle not to eat it straight off the pan!
I did! 🙂
The recipe sounds great and I haven’t made Carnitas in the Instant Pot yet. I am looking forward to trying it.
But I have never used Achiote paste, which one do you recommend?
Thanks,
Suzanne
I can only find one brand of Achiote Paste and I purchase it at my local spice shop. Amazon also carries it: La Perla del Mayab Annatto Seed Paste Achiote, 14 oz.
It’s been ages since I’ve made tacos. Would love to be having these for dinner tonight. Great carnitas recipe. Lots of spices and flavors!
Hi MJ! And thanks for stopping in. I’d love to have these for dinner tonight also! 🙂 I gotta make them again and soon.
I could go for a couple of those babies and be a happy camper.
Wish you were her3e – I’d make them for you. 🙂