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Tender Instant Pot Pork Shoulder Tacos

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These tender pork shoulder tacos are made easy with the Instant Pot, delivering fall-apart, flavorful meat perfect for quick weeknight dinners or gatherings.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (pork butt), trimmed of excess fat but well-marbled
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 cup chicken broth (240 ml), or vegetable broth as substitute
  • 2 tablespoons tomato paste
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder (adjust to taste)
  • 1 teaspoon dried oregano
  • 1 ½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons apple cider vinegar
  • Juice of 1 fresh lime (added after cooking)
  • Small corn or flour tortillas, warmed for serving
  • Optional toppings: diced white onion, chopped fresh cilantro, crumbled queso fresco or shredded cheese, thinly sliced radishes, avocado slices or guacamole, smoky chipotle crema

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix cumin, smoked paprika, chili powder, oregano, salt, and black pepper in a small bowl. Rub the spice blend all over the pork, pressing it in well.
  2. Set the Instant Pot to sauté mode and heat olive oil until shimmering. Sear the pork shoulder on all sides for 3-4 minutes per side until golden brown. Remove and set aside.
  3. Add diced onion and minced garlic to the pot. Stir frequently for 2-3 minutes until softened and fragrant, avoiding burning the garlic.
  4. Stir in tomato paste and cook for 1 minute. Pour in chicken broth and apple cider vinegar, scraping the bottom with a wooden spoon to lift browned bits.
  5. Return the pork shoulder to the pot, partially submerging it in the liquid. Seal the lid and set the pressure valve to sealing.
  6. Pressure cook on manual high pressure for 60 minutes. It takes about 15 minutes to come to pressure before the timer starts.
  7. Allow the pressure to release naturally for 15 minutes, then carefully switch the valve to venting to release any remaining steam.
  8. Transfer pork to a cutting board or large bowl and shred using two forks. Toss shredded pork with the cooking juices in the pot for extra moisture and flavor.
  9. Stir in fresh lime juice to brighten the flavor.
  10. Warm tortillas in a dry skillet or microwave wrapped in a damp towel.
  11. Assemble tacos by loading tortillas with shredded pork and desired toppings. Serve immediately.

Notes

Searing the pork adds depth of flavor. Do not skip deglazing to avoid burn warnings and add flavor. Natural pressure release for 15 minutes keeps meat tender and juicy. If pork seems dry after shredding, stir in extra broth or a squeeze of orange juice. Adjust spices after cooking to taste. Leftovers keep well refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: Instant Pot, pork shoulder, tacos, fall-apart pork, easy dinner, pressure cooker, Mexican tacos, weeknight meal

Find it online: https://realityeats.com/tender-instant-pot-pork-shoulder-tacos-easy-fall-apart-recipe-guide/