Instant Pot Pulled Pork Tacos

Instant Pot Pulled Pork Tacos are made with Dr. Pepper BBQ Pulled Pork made in the Instant Pot. Sweet and savory BBQ pulled pork creates the filling for these delicious tacos.

Pulled Pork Tacos with slaw are a great way to use up leftover pulled pork. Just stuff the bbq pulled pork in corn or flour tortillas, add more bbq sauce if you like, top with the pulled pork slaw recipe included, or Cilantro Lime Slaw, or make your favorite coleslaw recipe for pulled pork, and avocado crema, squeeze a little lime juice on it, and you have dinner!

If you are having a party, consider creating a taco bar allowing guests to serve themselves by selecting taco toppings of their choice. Serve with Mexican Rice and Instant Pot Refried Beans and you have a whole meal.

This is a great way to combine Southern cuisine with Tex-Mex in a perfectly delicious dish. Whether you love Barbecue Recipes, Southern Recipes, or Mexican Recipes, you love these Instant Pot Pulled Pork Tacos.

Why You’ll Love This Recipe

• Easy Weeknight Dinner – Since the main ingredient will have been made ahead of time, then all you have to do is reheat the pulled pork, get the toppings ready, and assemble.
• Great Way To Use Leftover Pulled Pork – Often when making pulled pork, whether in the Instant Pot or Crock-Pot, it makes a lot. So this recipe makes use of that leftover pulled pork.
• Budget-Friendly – It is a very budget-friendly recipe since it allows you to get more meals out of one pork roast.
• Family Friendly – Tacos are loved by everyone, kids and adults alike, so it is a recipe that the whole family will love.

Why This Recipe Works

• Tried and True Recipe. These pulled pork tacos have been tested many times over the years, enabling me to guide you through the process effortlessly with the aid of simple recipe instructions and step-by-step recipe photos. 
• Recipe Tips and FAQs Included. This recipe includes frequently asked questions and helpful recipe tips. 
• Variations Included. Ideas are included for how you can customize the tacos to your taste by varying the tortillas and toppings. 

What You’ll Need To Make Pulled Pork Tacos

Equipment

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• Instant Pot – This is the Instant Pot that I use. You could use any electric pressure cooker.
• Cutting Board
• Chef’s Knife
• Metal Serving Tray – This one is similar to the one I used in the photos.
• Colorful Taco Holder – Great for parties.

Ingredients and Substitutions

Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

Pulled Pork Taco Ingredients

• Pulled Pork – You can use store-bought pulled pork, but I like to cook a pork roast or pork butt in my Instant Pot Pulled Pork recipe for this. You can also use Slow Cooker Pulled pork if you prefer.
• Tortillas – I used corn tortillas for this recipe, but you can make them with either corn or flour tortillas.
• Queso Fresco – I like using this fresh crumbly cheese. However, use your favorite cheese.
• Limes – Limes are a requirement for tacos, are they? If not, they should be in my opinion.

Toppings For Pulled Pork Tacos

Slaw For Pulled Pork

• Spicy Cilantro Summer Slaw – Whip up a batch of Spicy Cilantro Summer Slaw or make your own pulled pork slaw with the ingredients below.
• Cilantro – Chop up some fresh cilantro for the slaw and to use for garnish.
• Red cabbage –  Use red cabbage only or only white cabbage only, if you prefer.
• Green cabbage – Bagged sliced cabbage and carrots is an easy solution
• Shredded Carrots – I used a bag of shredded carrots.
• Roasted corn – I used canned roasted corn, but you can roast an ear of corn and cut it off if you wish
• Jalapeno – I like to use fresh jalapeno peppers or serrano peppers, add more if you wish it to be spicier, or omit if you don’t want it to be spicy.
• Pickled jalapeno brine – This is the juice from a jar of pickled jalapenos.
• Lime juice  – I like to use freshly squeezed lime juice but you could use store-bought instead.
• Cumin – This spice gives it a Mexican flavor.
• Sea Salt 
• Red Onion – you can pickle white or yellow onions if you want
• Apple cider vinegar 
• White vinegar 
• Water 
• Sugar 

Avocado Crema

• Avocados – Use fresh, ripe avocados.
• Mexican crema – or sour cream if you don’t have Mexican Crema.
• Garlic powder – If you use garlic salt, then I recommend omitting the salt.
• Onion powder 
• Pickled Jalapenos
• Pickled jalapeno brine – This is the juice from a jar of pickled jalapenos.
• Lime juice  – I like to use freshly squeezed lime juice but you could use store-bought instead.

How To Make Instant Pot Pulled Pork Tacos

Make the Instant Pot Pulled Pork Recipe

1. Follow the instructions in the Instant Pot Pulled Pork (Dr Pepper BBQ) Recipe to make the pulled pork.

Make the Pulled Pork Slaw

1. Make the Slaw by combining chopped cilantro, shredded carrots, red cabbage, green cabbage, shredded carrots, roasted corn, diced or pickled jalapenos, jalapenos brine, cumin, lime juice, and salt into a large bowl and mix together.
2. Refrigerate until ready to assemble the tacos.

Make The Avocado Crema

1. Place the avocados, Mexican crema, garlic powder, onion powder, pickled jalapenos, jalapeno brine, and lime juice in a food processor or blender and pulse until smooth or until you get the consistency you prefer.
2. Add more Mexican crema or jalapeno juice to thin it to the consistency you like.

Make The Pickled Red Onions

1. To make the pickled onions, combine the apple cider vinegar, white vinegar, water, sugar and salt in a small microwavable bowl. Microwave for 30 seconds, stir to combine, and let it cool.
2. Place the onions in a bowl or jar and pour the brine over the onions. Allow to marinate for a few minutes or overnight before using.

Assemble The Tacos

1. For Soft Tacos: Wrap the tortillas with a damp paper towel and place on a plate. Microwave for 30 seconds. If it needs to heat more, microwave for another 30 seconds as needed.
2. For Crispy Tacos: Heat about 2 tablespoons of oil in a pan and cook each side of the tortilla for 15 seconds, flip and continue cooking until crisp.
3. Fill the Tacos. Spoon a couple of heaping spoonfuls of pulled pork into each tortilla.
4. Top the Tacos. Top with the slaw, avocado crema, and any extra chopped cilantro.

Serve The Tacos

• Serve on a platter or serve ingredients on a taco bar

Recipe Tips

• Add Homemade Pickled Onions. Pickled onions are easy to make and taste great on tacos.
• Pulled Pork Shortcut. If you want pulled pork tacos but didn’t make the Instant Pot Pulled Pork in advance, you can buy pre-cooked pulled pork from the grocery store.  I also like to get extra from my favorite BBQ restaurant.
• Tortillas Tip. Make the tortillas pliable by placing them between damp paper towels and microwaving for about 1 minute. This will heat them and make them easier to work with.
• Thicken Avocado Crema. To make the Avocado Crema thicker, don’t blend it as long.
• Thin Out Avocado Crema. To make the Avocado Crema thinner, add more lime juice or pickle brine.

Variations

• Add Pickled Onions. They are easy to make. See the instructions in the recipe card below.
• Use Different Tortillas. I used corn tortillas because I think they go well with the pulled pork. However, you could have easily used flour tortillas instead.
• Use Different Cheese. I used crumbly Queso Fresco. However, you could use shredded cheddar or Mexican blend cheese.

What To Serve With Pulled Pork Tacos

• Mexican Rice
• Instant Pot Refried Beans
• Mexican Corn Salad
• Cilantro Lime Slaw
• Restaurant Style Salsa

FAQs

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5 from 6 votes

Instant Pot Pulled Pork Tacos Recipe

Instant Pot Pulled Pork Tacos are a great way to use up leftover pulled pork. With a colorful cabbage pulled pork slaw, creamy avocado lime crema sauce, and pickled onions, these tacos make a weeknight dinner the whole family will love!

Course Main Dishes

Cuisine Mexican, Tex-Mex

Keyword Pulled Pork Tacos

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 526kcal

Author Michele @ Flavor Mosaic

Ingredients

• 2 pounds leftover Instant Pot pulled pork (fully cooked)
• 12 corn tortillas
• Pulled Pork Slaw (See below)
• Avocado Crema (See below)
• 1/2 cup Queso Fresco
• 2 limes (cut into wedges)
• 1/4 cup Cilantro
• Pickled onions (optional)

Pulled Pork Slaw:

• 1 1/2 cups red cabbage thinly sliced
• 1 1/2 cups green cabbage thinly sliced
• 3 carrots shredded
• 1/2 cup roasted corn
• 1/2 cup cilantro roughly chopped
• 1 jalapeno seeded and diced or pickled jalapenos
• 2 tablespoons pickled jalapeno brine
• 1/2 teaspoon cumin
• 2 tablespoons lime juice
• 1/2 teaspoon salt

Avocado Lime Crema:

• 2 avocados
• 1/2 cup Mexican crema (or sour cream)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons pickled jalapenos (chopped)
• 2 tablespoons pickled jalapeno brine
• 2 tablespoons lime juice

Pickled Onions: (Optional)

• 1 red onion halved and thinly sliced
• 3 tablespoons apple cider vinegar
• 3 tablespoons white vinegar
• 3 tablespoons water
• 1 tablespoon sugar
• 1 1/2 teaspoons salt

Cook ModePrevent your screen from going dark

Instructions 

Make The Instant Pot Pulled Pork (Ahead of Time)

• Make a batch of Instant Pot Dr. Pepper BBQ Pulled Pork ahead of time so you have fully cooked pulled pork available to use for the tacos.
  2 pounds leftover Instant Pot pulled pork
  

Make The Pulled Pork Slaw

• Combine all the ingredients for the slaw and let it sit for a couple of minutes while you get everything else ready.
  1 1/2 cups red cabbage, 1 1/2 cups green cabbage, 3 carrots, 1/2 cup roasted corn, 1/2 cup cilantro, 1 jalapeno, 2 tablespoons pickled jalapeno brine, 2 tablespoons lime juice
  

Make The Avocado Crema

• Place all the ingredients for Avocado Crema in a food processor or blender and pulse till the consistency you prefer. Add more crema or jalapeno juice to thin it to the consistency you like.
  2 tablespoons pickled jalapeno brine, 2 tablespoons lime juice, 2 avocados, 1/2 cup Mexican crema, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 2 tablespoons pickled jalapenos, 2 tablespoons lime juice
  

Make The Pickled Onions (Optional)

• To make the pickled onions, combine the vinegars, water, sugar and salt in a small microwavable bowl. Microwave for 30 seconds, stir to combine and let it cool. Place the onions in a bowl or jar and pour the brine over the onions. Allow to marinate for a few minutes or overnight before using.
  1 red onion, 3 tablespoons apple cider vinegar, 3 tablespoons white vinegar, 3 tablespoons water, 1 tablespoon sugar, 1 1/2 teaspoons salt
  

Prepare Tortillas

• Dampen 2 paper towels and squeeze dry, then place the tortillas in the middle, folding the paper towel over them. Microwave on high for 30 seconds. Or, if you like your tacos crunchy, heat just a bit of oil in a pan and cook each side of the tortilla for 15 seconds, flip and continue cooking.
  12 corn tortillas

Assemble Tacos

• Fill each tortilla with 2 or 3 heaping tablespoons of pulled pork, then top with slaw, avocado crema, queso fresco, chopped cilantro, and pickled onions.
  2 pounds leftover Instant Pot pulled pork, 12 corn tortillas, Pulled Pork Slaw, Avocado Crema, Pickled onions
  

Video

Notes

• Pulled Pork. Make The Instant Pot Dr. Pepper BBQ Pulled Pork ahead of time. 
• Pulled Pork Shortcut. If you want pulled pork tacos but didn’t make the Instant Pot Pulled Pork in advance, you can buy pre-cooked pulled pork from the grocery store.  I also like to get extra from my favorite BBQ restaurant.
• Tortilla Tips.
  • Make the tortillas pliable by placing them between damp paper towels and microwaving for about 30 seconds. This will heat them and make them easier to work with.
  • If your corn tortillas are very thin, they could tear when making tacos. In that case, I recommend using 2 corn tortillas for each taco.
• Thicken Avocado Crema. To make the Avocado Crema thicker, don’t blend it as long.
• Thin Out Avocado Crema. To make the Avocado Crema thinner, add more lime juice or pickle brine.
• Add Homemade Pickled Onions. Pickled onions are easy to make and taste great on tacos.
• Storage:  Store individual ingredients in airtight containers in the refrigerator for up to 5 days. Warm and assemble as needed.

Nutrition

Calories: 526kcal | Carbohydrates: 51g | Protein: 25g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1943mg | Potassium: 647mg | Fiber: 8g | Sugar: 30g | Vitamin A: 6125IU | Vitamin C: 46mg | Calcium: 223mg | Iron: 3mg