Pressure Cooker Pulled Pork Tacos

Name: Pressure Cooker Pulled Pork Tacos
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4½ lb (2040 g) boneless pork shoulder, pat dry, any thick fat cap trimmed to ¼ inch, cut into 2-inch chunks; 1½ cup (360 ml) fresh or canned pineapple juice, unsweetened; 2 teaspoon (5 g) ground cumin; 8 clove (40 g) garlic cloves, minced; 1 medium (150 g) yellow onion, quartered; 1½ teaspoon (3 g) chipotle powder; 1 teaspoon (1 g) dried oregano; 1½ teaspoon (9 g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; ½ cup (120 ml) beef or chicken broth, low-sodium; 1 whole (50 g) lime, halved; 18 piece (540 g) corn tortillas, warm; ⅓ cup (8 g) fresh cilantro, chopped (optional); ½ medium (75 g) red onion, thinly diced (optional); 1½ cup (225 g) fresh pineapple, diced into small chunks (optional); 2 whole (100 g) lime wedges, cut into wedges (optional); 2 whole (200 g) avocado, sliced (optional)

From the MyKitchenBank Kitchen

Tender, juicy pulled pork infused with pineapple, cumin, and garlic, cooked in a pressure cooker in under an hour. Shred the meat and serve in warm corn tortillas with fresh toppings for a vibrant, restaurant-quality taco night at home.

Prep: 15 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 15 min
Makes: 18 tacos (3 per serving)

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Ingredients

6 servings

4½ lb (2040 g) boneless pork shoulder, pat dry, any thick fat cap trimmed to ¼ inch, cut into 2-inch chunks
1½ cup (360 ml) fresh or canned pineapple juice, unsweetened
2 teaspoon (5 g) ground cumin
8 clove (40 g) garlic cloves, minced
1 medium (150 g) yellow onion, quartered
1½ teaspoon (3 g) chipotle powder
1 teaspoon (1 g) dried oregano
1½ teaspoon (9 g) kosher salt
½ teaspoon (1 g) freshly ground black pepper
½ cup (120 ml) beef or chicken broth, low-sodium
1 whole (50 g) lime, halved
18 piece (540 g) corn tortillas, warm
⅓ cup (8 g) fresh cilantro, chopped (optional)
½ medium (75 g) red onion, thinly diced (optional)
1½ cup (225 g) fresh pineapple, diced into small chunks (optional)
2 whole (100 g) lime wedges, cut into wedges (optional)
2 whole (200 g) avocado, sliced (optional)

Equipment (6)

6-quart (5.7 L) Instant Pot or electric pressure cooker
Cutting board
Sharp knife
Tongs
Large serving spoon or wooden spoons for shredding
Small bowl (for spice mix)

Steps

Before you start

Pat the pork shoulder dry with paper towels so it browns better
Set a trivet or rack inside your pressure cooker if you have one (optional but helps with heat distribution)
Have all toppings and tortillas ready before cooking begins

1
Toast spices and season pork
- Turn your Instant Pot to the sauté setting on medium-high heat.
- Add cumin, chipotle powder, and oregano directly to the dry pot.
- Toast for 45 seconds, stirring constantly, until fragrant.
- Transfer the spices to a small bowl.
- Pat the pork shoulder dry with paper towels.
- Season all sides generously with the toasted spices, salt, and black pepper.
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Ready when: Spices are fragrant and darkened slightly, pork is evenly coated
Tip: Toasting spices blooms their flavor and prevents a raw taste in the finished dish
2
Brown the pork
- Keep the Instant Pot on sauté setting at medium-high.
- Add the seasoned pork chunks in a single batch (do not overcrowd).
- Let each piece sit undisturbed for 2–3 minutes to develop a golden crust, then flip and brown on all sides for another 3–4 minutes total.
- You're not cooking it through—just creating a flavorful brown exterior.
- Transfer the browned pork to a plate.
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Ready when: All sides of pork are golden brown with a caramelized crust
Tip: Browning develops deep flavor; do not skip this step even though it takes a few minutes
3
Deglaze and build the braising liquid
- Add the pineapple juice and beef broth to the Instant Pot, scraping the bottom with a wooden spoon to release all the browned bits.
- Stir in the minced garlic and quartered onion, then nestle the browned pork chunks back into the liquid.
- The pork should be mostly submerged but doesn't need to be entirely covered.
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Ready when: Liquid is hot and steaming, pork is in a single layer
Tip: Deglazing captures all the savory flavor stuck to the pot bottom
4
Pressure cook the pork
- Turn off sauté mode and lock the lid, making sure the pressure valve is set to sealing.
- Set the Instant Pot to high pressure for 30 minutes.
- The pot will take about 8–10 minutes to come to pressure; once it beeps and shows the cook time is running, you do not need to monitor it.
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Ready when: Instant Pot displays the cooking time; when time is up, it will beep
Tip: Use high pressure; low pressure will take much longer and may not fully tenderize the meat
5
Release pressure and remove pork
- When the Instant Pot beeps, turn off the heat.
- Allow the pressure to release naturally for 10 minutes.
- Then switch the pressure valve to venting (quick release) and let any remaining steam escape.
- Carefully open the lid.
- Using tongs, transfer the cooked pork pieces to a cutting board or shallow dish.
- Skim any excess fat from the cooking liquid if desired, then reserve about 1 cup of the liquid for shredding.
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Ready when: Steam has escaped, the lid opens easily, and pork is very soft
Tip: Natural release prevents sudden temperature changes that can make the pork tough
6
Shred the pork
- Using two wooden spoons or two forks, pull the pork apart into bite-sized shreds.
- The meat should shred easily if it's cooked enough; if it resists, return it to the pot with liquid and pressure cook for 5 more minutes.
- Once shredded, add the pork back to the pot with the reserved cooking liquid and stir to combine.
- Squeeze the lime juice over the top and mix gently.
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Ready when: Pork easily falls apart into tender shreds; no pieces resist pulling
Tip: Add lime juice once it's shredded so the acid keeps the meat from drying out during warm-up
7
Warm the tortillas
- While the pork is being shredded, heat the corn tortillas.
- If using a gas stove, place each tortilla directly over a medium-high flame for 15–20 seconds per side until warm and charred in spots.
- Alternatively, wrap all tortillas in a damp kitchen towel and warm them in a dry skillet over medium heat for 1–2 minutes, rotating them halfway through.
- Transfer warm tortillas to a cloth-lined basket or towel to keep them soft and warm.
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Ready when: Tortillas are warm, pliable, and have light char or color
Tip: Warm tortillas are more pliable and less likely to crack when you fill them
8
Assemble the tacos
- Place a warm corn tortilla on a plate or in your palm.
- Top with 2–3 tablespoons of warm pulled pork and a small spoonful of cooking liquid to keep it moist.
- Add desired toppings: diced red onion, fresh cilantro, avocado slices, fresh pineapple chunks, and a squeeze of lime juice.
- Serve immediately with additional lime wedges on the side.
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Ready when: Tacos are assembled and ready to eat
Tip: Build tacos to order so tortillas stay warm and fillings don't soak through

Good to know

Tips

For deeper flavor, brown the pork in batches if your pot is smaller—overcrowding steams the meat instead of browning it
If you prefer less spice, reduce chipotle powder to 1 teaspoon; add hot sauce to individual servings instead
Fresh pineapple chunks as a topping echo the pineapple juice in the cooking liquid and add bright sweetness and acidity
Leftovers transform into excellent carnitas sandwiches, burrito bowls, or nachos—freeze portions for quick weeknight meals

Make ahead

Shredded pork can be cooled and refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months. Reheat gently in a skillet or the Instant Pot's sauté setting with a splash of reserved cooking liquid or broth. Tortillas are best served fresh.

Storage & reheating

Pulled pork: refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. To reheat, warm gently in a skillet over medium-low heat or in the Instant Pot's sauté setting until steaming, stirring occasionally. Cooked tortillas dry out; store them in a sealed bag at room temperature for 1–2 days and warm them fresh before serving.

Substitutions

fresh or canned pineapple juice, unsweetened → orange juice, passion fruit juice, or apple cider. Use unsweetened juice to avoid overly sweet pork; the sweetness balances the smoke and spice
chipotle powder → smoked paprika or ancho powder. Smoked paprika gives smokiness without heat; ancho powder is milder and slightly fruity
corn tortillas → flour tortillas or soft corn flatbread. Flour tortillas are easier to fill and hold more fillings; corn tortillas are more traditional and authentic
beef or chicken broth, low-sodium → chicken broth or water. Beef broth adds depth; chicken broth is lighter; water works if you increase salt by ¼ teaspoon