Instant Pot Smoky Pulled Pork Tacos

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Tender pulled pork infused with smoky spices, cooked quickly in the Instant Pot, and served in warm corn tortillas with fresh toppings. This Mexican-inspired Instant Pot recipe, ready in about 90 minutes, pairs pork shoulder, smoked paprika, 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 4, 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.

Ingredients

• 2 lbs, trimmed and cut into 3-inch chunks pork shoulder
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 cup chicken broth
• 8 small corn tortillas
• 1/2 cup, finely diced red onion
• 1/4 cup, chopped fresh cilantro
• 4 wedges lime wedges
• 1/4 cup, for serving sour cream

Instructions

1. Step 1: In a small bowl, combine 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mix evenly over 2 lbs of pork shoulder chunks.
2. Step 2: Set the Instant Pot to 'Sauté' mode and heat 1 tbsp olive oil until shimmering. Add the pork chunks and brown on all sides, about 3 minutes per side.
3. Step 3: Pour in 1 cup chicken broth to deglaze the pot, scraping up browned bits from the bottom.
4. Step 4: Seal the Instant Pot lid and cook on 'Manual' high pressure for 60 minutes. Allow natural pressure release for 15 minutes before quick-releasing remaining pressure.
5. Step 5: Remove the pork and shred it with two forks inside the pot, mixing it with the cooking juices for moisture.
6. Step 6: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds each side until pliable.
7. Step 7: Assemble tacos by filling each tortilla with a generous portion of shredded pork, 1/2 cup finely diced red onion, and 1/4 cup chopped fresh cilantro. Serve with lime wedges and 1/4 cup sour cream on the side.