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Overhead view of a metal try topped with Instant Pot Pulled Pork Tacos served with cilantro and lemon wedges. on a blue background with yellow and white checkered napkin next to it.

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
Cook Time 5 minutes
Total Time 30 minutes
Servings 6
Calories 526kcal


  • 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:

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


Make The Instant Pot Pulled Pork (Ahead of Time)

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
    2-photo collage showing individual ingredients on the left and the ingredients in a glass bowl on the right.

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
    2-photo collage showing avocado crema ingredients on the left, and ingredients being combined in a bowl on the right.

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
    small bowl of pickled onions

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
    2-photo collage showing tacos filled with pulled pork and surrounded by toppings on the left, and then the pulled pork tacos on the right with the toppings on top.



  • 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.


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