Instant Pot Pulled Pork Tacos Recipe
User Reviews
5.0
18 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
526 kcal
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Course
Main Course
Instant Pot Pulled Pork Tacos Recipe
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Instant Pot Pulled Pork Tacos are a great way to use up leftover pulled pork. With a colorful cabbage pulled pork slaw, creamy avocado lime crema sauce, and pickled onions, these tacos make a weeknight dinner the whole family will love!
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Ingredients
- 2 pounds leftover Instant Pot pulled pork (fully cooked)
- 12 corn tortillas
- Pulled Pork Slaw (See below)
- Avocado Crema (See below)
- 1/2 cup queso fresco
- 2 limes (cut into wedges)
- 1/4 cup cilantro
- pickled onions (optional)
Pulled Pork Slaw:
- 1 1/2 cups red cabbage thinly sliced
- 1 1/2 cups green cabbage thinly sliced
- 3 carrots shredded
- 1/2 cup roasted corn
- 1/2 cup cilantro roughly chopped
- 1 Jalapeño seeded and diced or pickled jalapenos
- 2 tablespoons Pickled Jalapeno Brine
- 1/2 teaspoon cumin
- 2 tablespoons lime juice
- 1/2 teaspoon salt
Avocado Lime Crema:
- 2 avocados
- 1/2 cup Mexican crema (or sour cream)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons pickled jalapenos (chopped)
- 2 tablespoons Pickled Jalapeno Brine
- 2 tablespoons lime juice
Pickled Onions: (Optional)
- 1 red onion halved and thinly sliced
- 3 tablespoons apple cider vinegar
- 3 tablespoons white vinegar
- 3 tablespoons water
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
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Instructions
Make The Instant Pot Pulled Pork (Ahead of Time)
- Make a batch of Instant Pot Dr. Pepper BBQ Pulled Pork ahead of time so you have fully cooked pulled pork available to use for the tacos.
Make The Pulled Pork Slaw
- Combine all the ingredients for the slaw and let it sit for a couple of minutes while you get everything else ready.
Make The Avocado Crema
- Place all the ingredients for Avocado Crema in a food processor or blender and pulse till the consistency you prefer. Add more crema or jalapeno juice to thin it to the consistency you like.
Make The Pickled Onions (Optional)
- To make the pickled onions, combine the vinegars, water, sugar and salt in a small microwavable bowl. Microwave for 30 seconds, stir to combine and let it cool. Place the onions in a bowl or jar and pour the brine over the onions. Allow to marinate for a few minutes or overnight before using.
Prepare Tortillas
- Dampen 2 paper towels and squeeze dry, then place the tortillas in the middle, folding the paper towel over them. Microwave on high for 30 seconds. Or, if you like your tacos crunchy, heat just a bit of oil in a pan and cook each side of the tortilla for 15 seconds, flip and continue cooking.
Assemble Tacos
- Fill each tortilla with 2 or 3 heaping tablespoons of pulled pork, then top with slaw, avocado crema, queso fresco, chopped cilantro, and pickled onions.
Notes
- Pulled Pork. Make The Instant Pot Dr. Pepper BBQ Pulled Pork ahead of time.
- Pulled Pork Shortcut. If you want pulled pork tacos but didn't make the Instant Pot Pulled Pork in advance, you can buy pre-cooked pulled pork from the grocery store. I also like to get extra from my favorite BBQ restaurant.
Tortilla Tips.
Make the tortillas pliable by placing them between damp paper towels and microwaving for about 30 seconds. This will heat them and make them easier to work with. If your corn tortillas are very thin, they could tear when making tacos. In that case, I recommend using 2 corn tortillas for each taco.
- Make the tortillas pliable by placing them between damp paper towels and microwaving for about 30 seconds. This will heat them and make them easier to work with.
- If your corn tortillas are very thin, they could tear when making tacos. In that case, I recommend using 2 corn tortillas for each taco.
- Thicken Avocado Crema. To make the Avocado Crema thicker, don't blend it as long.
- Thin Out Avocado Crema. To make the Avocado Crema thinner, add more lime juice or pickle brine.
- Add Homemade Pickled Onions. Pickled onions are easy to make and taste great on tacos.
- Storage: Store individual ingredients in airtight containers in the refrigerator for up to 5 days. Warm and assemble as needed.
Nutrition Information
Show Details
Calories
526kcal
(26%)
Carbohydrates
51g
(17%)
Protein
25g
(50%)
Fat
27g
(42%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
82mg
(27%)
Sodium
1943mg
(81%)
Potassium
647mg
(18%)
Fiber
8g
(32%)
Sugar
30g
(60%)
Vitamin A
6125IU
(123%)
Vitamin C
46mg
(51%)
Calcium
223mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 51g | 17% |
| Protein | 25g | 50% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 1943mg | 81% |
| Potassium | 647mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 30g | 60% |
| Vitamin A | 6125IU | 123% |
| Vitamin C | 46mg | 51% |
| Calcium | 223mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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