Mexican-Style Pulled Pork (Instant Pot)

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    30 mins

  • Cook Time

    1 hr 30 mins

  • Total Time

    1 hr 45 mins

  • Servings

    12

  • Calories

    239 kcal

  • Course

    Main Course

  • Cuisine

    Mexican

Mexican-Style Pulled Pork (Instant Pot)

This recipe for Mexican-style Pulled Pork is super flavorful, juicy, fall-apart tender and easy to make using a pressure cooker (Instant Pot). Use the meat in anything from tacos to burritos and everything in between.

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Ingredients

Servings
  • 4 lbs boneless pork shoulder trimmed of excess fat, but leave a little fat for searing
  • 2 large white onions chopped
  • 8 cloves garlic minced
  • 2 tablespoon ground cumin
  • 2 teaspoon ancho chili powder optional
  • 2 teaspoon chipotle pepper powder optional
  • 2 bay leaves
  • 1 tablespoon paprika
  • 2 teaspoon dried basil
  • 1 tablespoon dried oregano
  • 2 ½ teaspoon sea salt or to taste
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoon apple cider vinegar
  • 1 can chipotle peppers in adobo sauce
  • 1 orange juice of
  • 2 limes juice of
  • 4 large tomatoes chopped
  • 1 C fresh cilantro chopped, plus extra chopped cilantro leaves for garnish
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Instructions

Cook the meat:

  1. Press SAUTE  button on Instant Pot and wait until it reads "HOT."
  2. Add pork shoulder fat side down and sear the meat approximately 2-3 minutes per side. Be careful to not let it smoke.
  3. Each side should be nice and brown.
  4. Remove the meat to a plate temporarily.
  5. Into the pot, if there is not enough rendered fat, add 1 tablespoon of vegetable oil and add in the onion and garlic. Sauté until aromatic, about 2-3 minutes.
  6. Add in all the spices and toast with the oil, onion and garlic.
  7. Pour in apple cider vinegar to deglaze the pot and scrape off any brown bits.
  8. Next, add in the can of chipotle peppers, orange and lime juice and stir.
  9. Return the pork shoulder to the pot, along with any of its juices.
  10. Now add in the chopped tomatoes and chopped cilantro.
  11. Cover with the lid. Turn the vent knob to SEAL.
  12. Press the MEAT button and set for 75 mins and let the pressure manually release.

Shred the meat:

  1. Remove the pork from the Instant Pot and use two large forks to shred the meat.
  2. Transfer the shredded pork to a baking sheet lined with aluminum foil.
  3. Broil in the oven for 5-6 minutes (keep an eye on it), or until the edges turn slightly crisp with a little char. Set aside.
  4. With the remaining liquid in the Instant Pot, press the SAUTE button to continue cooking to evaporate excess liquid.
  5. Once the liquid has mostly evaporated, leaving about 1-2 cups of liquid left, turn off the Instant Pot.
  6. Transfer the liquid to a bowl and serve on the side with the shredded pork.
  7. Garnish the pulled pork with chopped cilantro leaves.
  8. Note: If you prefer to skim off excess fat from the liquid, you can separately store in the fridge overnight before adding it to the meat.
  9. Serve pulled pork with warmed tortillas or tostadas, alongside salsa/pico de gallo, guacamole, sour cream, and/or cheese.

Nutrition Information

Show Details
Calories 239kcal (12%) Carbohydrates 11g (4%) Protein 35g (70%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.02g Cholesterol 91mg (30%) Sodium 591mg (25%) Potassium 792mg (23%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 717IU (14%) Vitamin C 18mg (20%) Calcium 55mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 239 kcal

% Daily Value*

Calories 239kcal 12%
Carbohydrates 11g 4%
Protein 35g 70%
Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.02g 1%
Cholesterol 91mg 30%
Sodium 591mg 25%
Potassium 792mg 17%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 717IU 14%
Vitamin C 18mg 20%
Calcium 55mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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