Instant Pot Mexican Pulled Pork Tacos

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pulled pork infused with Mexican spices, cooked quickly in an Instant Pot and served in warm corn tortillas with fresh toppings. This Mexican-inspired taco and burrito recipe, ready in about 100 minutes, pairs pork shoulder, cut into 2-inch chunks, chipotle chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 80 min Serves 6 Mexican cuisine 450 cal/serving

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Ingredients

3 lbs pork shoulder, cut into 2-inch chunks
2 tbsp chipotle chili powder
1 tbsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 1/2 tsp salt
1 tsp black pepper
1 cup chicken broth
2 tbsp lime juice
12 small corn tortillas
1/4 cup fresh cilantro, chopped
1/2 cup diced white onion
1/2 cup sour cream
1 avocado slices

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Instructions

Step 1: In a small bowl, combine 2 tbsp chipotle chili powder, 1 tbsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Rub this spice mixture evenly over 3 lbs pork shoulder chunks.
Step 2: Set the Instant Pot to sauté mode and brown the pork chunks in batches, about 3 minutes per side, then remove and set aside.
Step 3: Pour 1 cup chicken broth into the pot, scraping up browned bits. Return all pork to the pot, seal the lid, and cook on high pressure for 60 minutes.
Step 4: After natural pressure release for 15 minutes, shred the pork with two forks and stir in 2 tbsp lime juice.
Step 5: Warm 12 small corn tortillas in a dry skillet or microwave. Assemble tacos by dividing the pulled pork among tortillas, topping with 1/4 cup chopped fresh cilantro, 1/2 cup diced white onion, 1/2 cup sour cream, and slices from 1 avocado.