This Mexican Pulled Pork turns out tender and flavorful, and it’s SO easy to make! Just toss 5 ingredients into your Instant Pot, and it’s ready to go in a flash. Pressure cooker and slow cooker instructions are included.
Easy Mexican Pulled Pork Recipe Highlights
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 lifesaver. 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 out great. But this new recipe for pulled pork is unquestionably my favorite!
Why? Because it’s ready in just 30 minutes. Plus, It turns out super tender and flavorful.
This Instant Pot Mexican Pulled Pork is perfect for serving up in tacos, burritos, enchiladas, quesadillas, and rice bowls, to name a few. You can’t go wrong with these, my friends.
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, with some chips, salsa, and margaritas.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Pork: The best cut for pulled pork is pork shoulder or pork butt. However, sometimes I use pork roast to make pulled pork because it is leaner cut than pork shoulder or pork butt, but you can use whatever fits your liking. No doubt, the fatter cuts of meat produce a much more tender pulled pork.
- Taco seasoning: You can use store-bought or homemade. I used my homemade taco seasoning.
- Orange juice
- Chicken stock
- Lime juice
Best Pork Cut to Make Pulled Pork
The best meat for pulled pork is pork shoulder or pork butt. However, 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 cannot stand the extra fat.
Pork Butt vs. Pork Shoulder
Pork shoulder or pork butt are the same things, a cut of meat from the same section of the pig: the shoulder.
This time I chose to season the pork with my homemade taco seasoning. You can find the recipe here.
Process Overview: How to make Mexican Pulled Pork in the Instant Pot Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Season the Pork
Season pork chunks on all sides with taco seasoning. You can use homemade or store-bought taco seasoning.
- Cook
Add seasoned pork, orange juice, chicken stock, and lime juice to the Instant Pot. Mix to combine. Cover. Cook on high pressure for 30 min.
- Shred the Meat
Remove the pork from the pot and shred it with two forks. Reserve the cooking juices.
- Crisp it Up
After shredding the pork, you can crisp it up in the oven or over the stovetop.
Oven: Preheat oven to 450º F and position one of the oven racks into the center of the oven. Line a baking pan with foil for easy cleanup later, if desired. Spread pork into an even layer. Add ¼ – ½ cup of the cooking liquid to the shredded pork to moisten it. Bake the pork for 5 – 10 minutes, or until it reaches the desired crispiness level.
Stove: Heat about 1 tablespoon of oil in a nonstick pan or cast-iron skillet over high heat. Add pork in batches when the oil is hot and sear until just crisp. Add about 1/4 cup of the cooking liquid and continue cooking until the liquid reduces down and the meat is nice and crispy.
PRO TIP: Instead of crisping the pork up, you can make some gravy with the leftover juices. Either way, it’s ridiculously delicious.
No Instant Pot? No Problem…Use Your Slow Cooker Instead!
To make this recipe in the slow cooker, follow the same steps and then cover and cook until very tender (the meat should fall apart easily with a fork!), on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours.
Recipe Tips
Trim any excess fat surrounding the pork. Pork butt will usually have more to trim than pork shoulder, but both are great.
If you don’t want to deal with the extra fat of pork butt or pork shoulder or just want a leaner cut, you can use pork roast.
Slow Cooker. To make this recipe in the slow cooker, follow the same steps and then cover and cook until very tender (the meat should fall apart easily with a fork!), on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours.
Serving Suggestions
Pulled Pork is super versatile. You can use it as is to make sandwiches, fill tacos, burritos, quesadillas, tostadas, and arepas, or use them as a topping for nachos! Or serve it as a main dish alongside:
- Easy Creamy Eggless Coleslaw
- Easy Mexican Rice
- Instant Pot Drunken Beans
- The Best Homemade Restaurant Style Salsa
- Homemade Whole Wheat Flour Tortillas
- Easy Avocado Sauce (Guasacaca)
Storing & Freezing Instructions
Refrigerate for up to 3 days. If refrigerated, warm the pork gently in a covered casserole dish in a 300°F oven before serving.
Pulled pork also freezes really well. Just let it cool completely, place it in an airtight container or a freezer plastic bag and freeze for up to 3 months. When ready to eat, thaw it and reheat the pork gently in a covered casserole dish in a 300°F oven before serving.
Reheating Pulled Pork
Reheat pulled pork gently in a covered casserole dish in a 300° F oven until warmed through.
Frequently Asked Questions
The best meat for pulled pork is pork shoulder or pork butt.
Yes! pork shoulder or pork butt are the same things, a cut of meat from the same section of the pig: the shoulder.
You can crisp up pulled pork in the oven or on the stove. Oven: Preheat oven to 450º F and position one of the oven racks into the center of the oven. Line a baking pan with foil for easy cleanup later, if desired. Spread pork into an even layer. Add ¼ – ½ cup of the cooking liquid to the shredded pork to moisten it. Bake the pork for 5 – 10 minutes, or until it reaches the desired crispiness level. Stove: Heat about 1 tablespoon of oil in a nonstick pan or cast-iron skillet over high heat. Add pork in batches when the oil is hot and sear until just crisp. Add about 1/4 cup of the cooking liquid and continue cooking until the liquid reduces down and the meat is nice and crispy.
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Recipe Card 📖
Instant Pot Mexican Pulled Pork
Equipment
Ingredients
- 3-4 lb boneless pork butt or shoulder, excess fat trimmed, cut into 2-inch chunks (see notes)
- 1/3 cup taco seasoning
- 1 cup (240 ml) orange juice
- ½ cup (120 ml) chicken stock
- ¼ cup (60 ml) lime juice
Instructions
Instant Pot:
- 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. Cook. When the time is over, 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. Remove extra fat if necesary.
To crisp up pulled pork:
- Preheat oven to broil. Place the shredded pork on 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.
Slow Cooker:
- To make this recipe in the slow cooker, follow the same steps and then cover and cook until very tender (the meat should fall apart easily with a fork!), on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours.
- Trim any excess fat surrounding the pork. Pork butt usually has more to trim than pork shoulder, but both are great.
- You can use pork roast if you don’t want to deal with the extra fat of pork butt or pork shoulder or just want a leaner cut.
- Slow Cooker. To make this recipe in the slow cooker, follow the same steps and then cover and cook until very tender (the meat should fall apart easily with a fork!), on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours.
Nutrition
This recipe was originally published in April 2017. The recipe remains the same, but more notes, tips, photos, and information were added to the post in March 2023 to make it as helpful as possible!
