Instant Pot Pulled Pork Tacos + Fresh Pico de Gallo

Jaryd always jokes because, without fail, if we’re out and there’s pulled pork on the menu, I cannot pass it up. There’s something about that shredded, sweet, saucey meat that speaks to my soul.

I’m not quite sure when the obsession started. I was in high school, maybe. My mom and I became obsessed with making our own pulled pork in a slow cooker and we made it summer after summer.

So, I thought maybe I could switch things up, and do something fun and different. Maybe we could pop these into a taco shell and make some pulled pork tacos for an easy weeknight dinner or special weekend meal.

And man oh man, these do NOT disappoint! They are juicy, tender, loaded with flavor and don’t even get me started on the fuuhhresh pico de gallo. GIRL. Get yo act together and get in the kitchen and make yourself some of these bad boys.

So let’s make some delish Instant Pot Pulled Pork Tacos + Fresh Pico de Gallo!! Turn the Instant Pot to “Sauté” on high for 10 minutes. Add the olive oil to the pot.

Rub the pork with the salt, chili powder, and pepper.

After about 2 minutes when the oil is hot, place the pork in the Instant Pot and sauté. Flip halfway through to get a sear on both sides.

Once the Sauté cycle has finished, add the lime juice, orange juice and chicken stock to the pot.

Place the lid on the pot, set the valve to “sealing”, and select “Pressure Cook” or “Manual” for 45 minutes at high power. Allow the cycle to run its course, and let it naturally release for 10 minutes before carefully preforming a manual release.

While the pork is cooking, make the Pico de Gallo so it has some time for the flavors to marinate.

Combine the diced tomatoes, diced onion, chopped cilantro, diced jalapeno, lime juice, salt and garlic powder in a bowl and mix. Let this sit in the fridge until serving time. When the pork has cooked and cooled to the touch, shred with two forks.

Serve the tacos in whatever kind of shell you’d like with the Pico de Gallo, lettuce & a sprinkle of cheese.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Instant Pot Pulled Pork Tacos + Fresh Pico de Gallo

I’m obsessing over these Instant Pot Pulled Pork Tacos + Fresh Pico de Gallo because they’re so simple to make, they’re juicy, tender, and so flavorful!

Recipe by:Lindsay Grimes

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Prep: 15 minCook: 65 minTotal: 1 hour 20 min

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Servings: 6 - 8 tacos 1x

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Ingredients

For the pork:

• 1 Tbsp. olive oil
• 4 lb. boneless pork butt roast
• 2 tsp. salt
• 2 tsp. chili powder
• 1 tsp. pepper
• 1 lime, juiced
• 1 orange, juiced
• 1 cup chicken stock

For the Pico de Gallo:

• 4 Roma tomatoes, diced
• 1/2 yellow onion, diced (red would work, too!)
• 1/2 cup chopped cilantro leaves
• 1 jalapeno, diced (deseed for a mild Pico de Gallo)
• 1 Tbsp. lime juice
• 1/2–1 tsp. salt (to taste)
• 1 pinch garlic powder

Optional serving ingredients:

• Taco shells of choice (I like Mission low carb tortillas or Siete almond four tortillas)
• Lettuce
• Queso fresco cheese

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Instructions

1. Turn the Instant Pot to “Sauté” on high for 10 minutes. Add the olive oil to the pot.
2. Rub the pork with the salt, chili powder, and pepper.
3. After about 2 minutes when the oil is hot, place the pork in the Instant Pot and sauté. Flip halfway through to get a sear on both sides.
4. Once the Sauté cycle has finished, add the lime juice, orange juice and chicken stock to the pot.
5. Place the lid on the pot, set the valve to “sealing”, and select “Pressure Cook” or “Manual” for 45 minutes at high power. Allow the cycle to run its course, and let it naturally release for 10 minutes before carefully preforming a manual release.
6. While the pork is cooking, make the Pico de Gallo so it has some time for the flavors to marinate.
7. Combine the diced tomatoes, diced onion, chopped cilantro, diced jalapeno, lime juice, salt and garlic powder in a bowl and mix. Let this sit in the fridge until serving time.
8. When the pork has cooked and cooled to the touch, shred with two forks.
9. Serve the tacos in whatever kind of shell you’d like with the Pico de Gallo, lettuce & a sprinkle of cheese.

© The Toasted Pine Nut

Enjoy!! xo

BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!