Pressure Cooker Pulled Pork Tacos
Tender shredded pork cooked under pressure in 15 minutes with tomatoes, green chilies, and warm spices. The natural pressure release keeps the meat moist while the cooking liquid concentrates into a flavorful sauce. Serve with warm tortillas and classic taco toppings for a quick weeknight meal.
Ingredients
- 3 pounds pork shoulder, cut into 1-inch cubes
- 1 teaspoon fine sea salt
- ½ teaspoon garlic powder
- ½ teaspoon Ancho chili powdercayenne pepper1:1spicedheat
Increases heat significantly
- 1 cup water
- 10 ounce canned diced tomatoes and green chilies
- tortillas
- salsa
- shredded Mexican cheeseMonterey Jack1:1melteddairydairy-free
Milder flavor alternative
- shredded lettuce
- additional taco toppings(optional)
Instructions
- 1
Season pork cubes with salt, garlic powder, and chili powder.
- 2
Add seasoned pork to pressure cooker pot.
- 3
Pour water into pot and stir.
- 4
Spread tomatoes with green chilies over pork without stirring.
- 5
Lock lid and bring to high pressure.
- 6
Cook at high pressure for 15 minutes.
- 7
Allow pressure to release naturally for at least 10 minutes.
- 8
Quick-release any remaining pressure.
- 9
Remove pork to platter with slotted spoon.
- 10
Shred pork with two forks.
- 11
Scoop tomatoes and green chilies from pot with slotted spoon and stir into shredded pork.
- 12
Add cooking liquid to moisten pork to desired consistency.
- 13
Serve with tortillas and toppings.
Tips
Do not stir the tomatoes and green chilies into the pot initially to avoid scorching.
Natural pressure release for 10 minutes keeps the pork tender and moist.
Add cooking liquid gradually to reach desired moisture level for the shredded pork.
Good to Know
Refrigerate shredded pork and cooking liquid in separate airtight containers for up to 4 days. Freeze for up to 3 months.
Prepare and cook pork completely. Refrigerate cooled mixture. Reheat gently on stovetop with additional broth before serving.
Warm tortillas. Arrange shredded pork and cooking liquid in center of each tortilla. Top with salsa, cheese, lettuce, and preferred accompaniments.
Common Mistakes
Stir tomatoes and green chilies at the bottom of the pot initially to avoid scorching and concentrate flavors.
Allow full natural pressure release before quick-releasing to prevent tough, stringy pork.
Add cooking liquid in stages to avoid oversaturating the pork mixture.