Instant Pot Big-Batch Pulled Pork Tacos



25 min


1 h 55 min



Instant Pot Big-Batch Pulled Pork Tacos

Photography, Erik Putz. Food styling, Arisa Yokomura. Prop styling, Madeleine Johari.

We’re turning to our hands-down favourite Instant Pot recipes this season—starting with this Instant Pot Big-Batch Pulled Pork Taco recipe.


  • 2 tbsp smoked paprika
  • 2 tbsp ground cumin
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 large boneless pork shoulder , (about 1.75 kg)
  • 3 tbsp canola oil , divided
  • 1 onion , chopped
  • 1 carrot , chopped
  • 1 celery stalk , chopped
  • 5 cloves garlic , minced
  • 3 tbsp tomato paste
  • 1/4 cup water
  • 2 bay leaves

BBQ Sauce

  • 2 tbsp cornstarch
  • 2 tbsp water
  • 3/4 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup packed brown sugar
  • 2 tbsp Dijon mustard


  • 8 small flour or corn tortillas , warmed
  • 2 cups shredded lettuce
  • 2 tomatoes , chopped
  • 2 green onions , sliced
  • sour cream
  • lime wedges


  • Stir paprika, cumin, salt and pepper in a large bowl. Cut pork into 4 pieces. Coat pork all over with 2 tbsp spice mix on cutting board. Reserve remaining spice mix.
  • Press Sauté button, on Normal. Add 2 tbsp oil to the Instant Pot insert. Cook 2 pieces of pork, browning meat on all sides, about 2 min per side, then return to cutting board. Add remaining 1 tbsp oil to pot and repeat with remaining pork.
  • Add onion, carrot, celery and garlic to the Instant Pot. Cook until softened, about
    3 min. Stir in tomato paste and reserved spice mix. Cook 1 min. Stir in water, then scrape up any browned bits from bottom of pot. Add bay leaves and pork.
  • Put the lid on the Instant Pot. Close the pressure- release valve. Press Manual Pressure Cook button, on High, and set for 45 min (it will take about 10 min to come to pressure). When cooking finishes, let stand, untouched, for 15 min (to allow some steam to release naturally), then carefully open pressure-release valve to depressurize, about 1 min.
  • Transfer pork to a plate. Strain liquid into a measuring cup, discarding solids. Let fat separate, about 5 min, then spoon fat off the top and discard. Return liquid to the Instant Pot.
  • BBQ Sauce: Press Sauté button, on Normal, and bring liquid to a simmer. Stir cornstarch with water in a small bowl, then add to Instant Pot and cook until slightly thickened, 2 to 3 min. Add ketchup, vinegar, sugar and Dijon; cook until sugar is dissolved and sauce is thick, about 2 min. Break pork into chunks or shred with forks. Add pork to sauce and stir to coat.
  • Tacos: Fill each tortilla with 1/4 cup pulled pork, and some of the lettuce, tomatoes, green onions and sour cream. Serve with lime wedges.

Nutrition (per serving)

  • Calories
  • 234,
  • Protein
  • 25 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 9 g,
  • Fibre
  • 2 g,
  • Sodium
  • 579 mg.

Storage Tip

Spread cooled pulled pork in a thin layer in a freezer bag. Lay flat and freeze for up to 2 months. Thaw in a sinkful of water or overnight in the fridge, then reheat.

Editor’s Note

Pulled pork taco recipe was made using the Instant Pot Duo Plus. Results may vary on different models.