Servings
Font
Back
Instant Pot Pulled Pork Tacos Recipe
5 from 18 votes

Instant Pot Pulled Pork Tacos Recipe

These Instant Pot Pulled Pork Tacos assemble tender pulled pork with a crisp cabbage and corn slaw, creamy avocado lime crema, and optional pickled onions, all wrapped in warmed corn tortillas. The pulled pork is pre-cooked and flavored with Dr. Pepper BBQ sauce, while the slaw combines colorful vegetables and jalapeño for a layered texture and bright flavor. The creamy avocado crema balances the spice, creating a well-rounded taco experience good for casual meals or gatherings.

Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6
Calories: 526 kcal
Course: Main Course
Cuisine: Mexican, Tex-Mex

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)
    Cup of Yum
  1. 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
  1. 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
  1. 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)
  1. 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
  1. 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
  1. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 526

% 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.