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Instant Pot Mexican Pulled Pork Tacos with Mango Salsa - Migraine Diet and Heal Your Headache Safe
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5 from 2 votes

Instant Pot Mexican Pulled Pork Tacos

You can easily make this gluten free and/or paleo by subbing lettuce cups for a wrap. Bibb lettuce is my favorite to use. Clean tortillas can usually be found by Tortilla Land or at Whole Foods.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Dinner
Cuisine: American, Tex Mex
Diet: Gluten Free, Low Lactose
Servings: 6 people
Calories: 415kcal
Author: Alicia

Ingredients

Mexican Pulled Pork

  • 3-4 lbs boneless pork shoulder (or butt), excess fat trimmed
  • 1 tbsp olive oil
  • 3 shallots, chopped
  • 2 cloves garlic chopped
  • 1 tablespoon chipotle chili powder
  • 1.5 teaspoon kosher salt
  • 1 tablespoon brown sugar (or honey)
  • ½ teaspoon paprika
  • 2 cups low sodium vegetable or chicken broth

Mango Salsa (serves 2-4 people)

  • 1 large mango, de-seeded and chopped
  • ¼ cup fresh cilantro, chopped
  • ¼ jalapeno, seeded and minced
  • 1 small shallot, chopped
  • ½ teaspoon white vinegar
  • ½ watermelon or red radish, chopped

Spicy Mayo

  • ¼ cup mayonnaise
  • 2-3 teaspoon sriracha

Tacos

  • 4-6 tortillas
  • lettuce, chopped

Instructions

  • Cut the pork shoulder into 2-3 inch cubes and set aside. Make the rub with garlic, shallots, chili powder, salt, sugar or honey, and paprika. Toss the rub with the pork shoulder cubes and marinate (if you can) for at least an hour. I only did about 30 min, but I wish I would have let it sit longer.
  • Turn your instant pot to the "saute" option, add olive oil, and place a few pieces of the pork in to brown on both sides, about 2 minutes per side. Make sure to not burn the garlic or shallots. You will need to do this in batches, so place the cooked meat on a plate. Once all done, transfer all pieces to the instant pot and add the broth. Place the cover on top (it makes a fun noise), latch in place, and turn to close the venting knob to "sealed". Tip: The venting knob will not click! It seems lose...don't worry, as long as it's lined up with the sealed icon, you'll be fine. The little silver floating valve will eventually seal in place.
  • Turn the setting to "pressure cook". If you saute your pork ahead of time, it won't take as long to pressurize...maybe 10 minutes. I've had it take me up to 20 though. Once it's pressurized set the time for 50 minutes and walk away.
  • Meanwhile, make your mango salsa by combining all the ingredients and letting it chill. You can also mix together the mayo and sriracha to let that chill as well. 
  • 50 minutes later, turn everything off. I like a natural pressure release here, which takes about 20 minutes. You basically don't touch the instant pot and after 20 minutes turn the knob to "venting".

To Make In A Crock Pot

  • Skip the steps for cutting up and marinating the pulled pork. Throw in the shallots and garlic to the pot, add the pulled pork on top, then cover the meat with the spice mixture, pressing it in on all sides. Add only 1 cup of broth, cover, and either cook on high 6-8 hours (I find it usually only takes 6ish) or low 8-10. 
  • Warm your tortillas in the oven or you can brown them a little over an open gas flame if you have a gas stove (about 30 secs per side over med heat). Add pulled pork, spicy mayo, lettuce, and mango salsa. Eat quickly before anyone steals it! 

Notes

  • For mayo - Sir Kensington's Organic (my fave), Primal Kitchen Avocado Oil are good options if you can't make your own.
  • My pulled pork still had a lot of liquid leftover. If that's the case for you, pull out the pulled pork pieces (you can shred them on a cutting board), and turn the instant pot back on to saute. The liquid should simmer about 10-15 minutes till it's nicely reduced. Keep an eye on it. Once simmered, you can return the shredded pulled pork back to it's juices.

Nutrition

Calories: 415kcal | Carbohydrates: 17g | Protein: 53g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 970mg | Potassium: 981mg | Fiber: 2g | Sugar: 5g | Vitamin A: 487IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 3mg