Instant Pot Pulled Pork Tacos Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
5 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
Description
The Instant Pot Pulled Pork Tacos Recipe uses fully cooked pulled pork prepared in an Instant Pot for convenience. The succulent pork forms the taco’s protein base, paired with a vibrant slaw made of red and green cabbage, shredded carrots, roasted corn, chopped cilantro, and jalapeño, dressed with lime juice, cumin, and salt. This slaw adds freshness, crunch, and a mild heat component that complements the rich pork.
Accompanying the slaw is an avocado lime crema created from blended avocado, Mexican crema or sour cream, garlic and onion powders, pickled jalapeños, and lime juice, providing a creamy, tangy contrast to the savory and spicy elements. Optional pickled onions introduce an acidic sharpness that brightens the tacos. Corn tortillas are warmed between damp paper towels to increase pliability, often doubled if thin to prevent tearing.
The tacos are assembled by layering pulled pork, slaw, avocado crema, queso fresco, and garnishes like lime wedges and cilantro. They suit casual meals where speed and flavor are important. The recipe notes suggest preparing the pulled pork in advance or substituting store-bought options, and storing components separately in airtight containers for up to five days.
Pickled onions can be made ahead by soaking sliced red onions in a vinegar and sugar brine, enhancing the tacos with a fresh bite. Adjusting the crema’s thickness by varying blending time or adding more liquid lets you tailor the sauce consistency to preference.
Ingredients
- 2 pounds pulled pork fully cooked, leftover, prepared in Instant Pot
- 12 corn tortillas
- Pulled Pork Slaw (See below)
- avocado crema (See below)
- 1/2 cup queso fresco
- 2 lime cut into wedges
- 1/4 cup cilantro
- onion optional, pickled
Pulled Pork Slaw:
- 1 1/2 cups red cabbage thinly sliced
- 1 1/2 cups green cabbage thinly sliced
- 3 carrot shredded
- 1/2 cup corn roasted
- 1/2 cup cilantro roughly chopped
- 1 jalapeño seeded and diced or pickled jalapenos
- 2 tablespoons jalapeno brine pickled
- 1/2 teaspoon cumin
- 2 tablespoons lime juice
- 1/2 teaspoon salt
Avocado Lime Crema:
- 2 avocado
- 1/2 cup Mexican crema (or sour cream)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons jalapeños chopped, pickled
- 2 tablespoons jalapeno brine pickled
- 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
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
- Prepare the pulled pork ahead using the Instant Pot Dr. Pepper BBQ method or buy fully cooked pulled pork from stores or restaurants.
- Make corn tortillas pliable by warming them between damp paper towels in the microwave for about 30 seconds; use two tortillas per taco if thin to prevent tearing.
- Adjust avocado crema thickness by blending less for a thicker sauce or add lime juice/pickle brine to thin it out.
- Pickled onions add brightness and can be made by marinating thinly sliced red onions in a warm vinegar-sugar brine.
- Store individual components in airtight containers refrigerated for up to 5 days and assemble tacos fresh as needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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