This Instant Pot Mexican Pulled Pork turns out tender, flavorful, and it’s SO easy to make! Just toss 5 ingredients into your Instant Pot, and it’s ready to go in about 30 minutes.
I am going through an Instant Pot phase!!! What’s not to love about such a good and versatile appliance? Especially when the “daily stuff of life” leaves little time for cooking, the Instant Pot is a life saver. As someone who spreads herself too thin, I admit that I’m 100% sold on this thing.
A few times, I’ve used the slow cooker, or the Dutch oven, to make various styles of pulled pork, which have all turned great. But this new recipe of pulled pork is, unquestionably, my favorite! Why? Because it’s ready in just 30 minutes.
I like to use pork roast to make pulled pork because it is leaner than pork shoulder or pork butt, but you can use whatever fits your liking. Apparently, the fatter cuts of meat produce a much more tender pulled pork, but my family just cannot stand the extra fat.
This time I chose to season the pork with my homemade taco seasoning. You can find the recipe here.
You can serve it just like it comes out of the Instant Pot, shredded of course, and make a gravy with the leftover juices, or you can crisp up the meat under the broiler for 5 minutes. Either way, it’s ridiculously delicious.
Completely fixed in the Instant Pot, this Instant Pot Mexican Pulled Pork is irresistible luscious and savory. Perfect for your upcoming Cinco de Mayo Fiesta, alongside some chips and salsa and margaritas, of course.
This Instant Pot Mexican Pulled Pork turned out tender, flavorful, and it was SO easy to make! Just toss 5 ingredients into your Instant Pot and it is ready to go in about 30 minutes.
- 3-4 Lb . boneless pork roast , excess fat trimmed, cut into 2-inch chunks
- 1/3 cup taco seasoning
- 1 cup orange juice
- ½ cup chicken stock
- ¼ cup lime juice
Season pork chunks on all sides with taco seasoning.
Add seasoned pork, orange juice, chicken stock and lime juice to the Instant Pot. Mix to combine. Cover.
Select "Meat" mode, then adjust until time reads 30 minutes, if necessary. Cook. When the time is over, turn off and let the Instant Pot release pressure naturally, about 10 minutes. Carefully turn the vent to release any extra pressure that might still be in there. Remove the lid.
Shred the pork with two forks.
To crisp up pulled pork: Preheat oven broil. Transfer it with a slotted spoon to a large baking sheet. Spoon 1/3 to 1/2 of the leftover cooking juices evenly on top of the pork. Broil for 4-5 minutes, or until the edges of the pork are brown and crispy.
Sprinkle with chopped fresh cilantro. Serve immediately or store for later use.
You can also use pork shoulder to make this recipe. I tend to use pork roast because it's leaner, but to be honest, the shoulder is way more flavorful.
When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
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