
Mexican-Style Pulled Pork (Instant Pot)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
12
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Calories
239 kcal
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Course
Main Course
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Cuisine
Mexican

Mexican-Style Pulled Pork (Instant Pot)
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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
- 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
Instructions
Cook the meat:
- Press SAUTE button on Instant Pot and wait until it reads "HOT."
- Add pork shoulder fat side down and sear the meat approximately 2-3 minutes per side. Be careful to not let it smoke.
- Each side should be nice and brown.
- Remove the meat to a plate temporarily.
- 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.
- Add in all the spices and toast with the oil, onion and garlic.
- Pour in apple cider vinegar to deglaze the pot and scrape off any brown bits.
- Next, add in the can of chipotle peppers, orange and lime juice and stir.
- Return the pork shoulder to the pot, along with any of its juices.
- Now add in the chopped tomatoes and chopped cilantro.
- Cover with the lid. Turn the vent knob to SEAL.
- Press the MEAT button and set for 75 mins and let the pressure manually release.
Shred the meat:
- Remove the pork from the Instant Pot and use two large forks to shred the meat.
- Transfer the shredded pork to a baking sheet lined with aluminum foil.
- 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.
- With the remaining liquid in the Instant Pot, press the SAUTE button to continue cooking to evaporate excess liquid.
- Once the liquid has mostly evaporated, leaving about 1-2 cups of liquid left, turn off the Instant Pot.
- Transfer the liquid to a bowl and serve on the side with the shredded pork.
- Garnish the pulled pork with chopped cilantro leaves.
- 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.
- 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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