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Shredded Pork Tacos (Slow Cooker or Pressure Cooker)

Shredded Pork Tacos are what happens when I decide that the freezer is entirely too full and the 4 lb. pork tenderloin’s (the one that has already been in there a few months, or maybe a few more than a few) time has come to an end.


Being me, I didn’t think ahead as well as I should have taken the pork out the night before to thaw. Then I went and ran a whole bunch of errands Saturday afternoon (without kids in tow – I thought that was worth mentioning), still not having taken the darn thing out to thaw. But I really wanted those tacos when I got home and didn’t have any other meals ready to go that would take any less time

So I did what I hate and I thawed the meat in the microwave. I really don’t like doing that because a lot of times ends get cooked while middles are still frozen and gross stuff like that.

It was way to late for the crock pot at this point, so I cut the tenderloin in half so it could fit in the pressure cooker easier and sort of winged it from there. And guess what? It turned out great! And we still ate dinner at a decent time.

The beauty of the pressure cooker! I think we are going to get to know each other much better in the coming months.


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Pressure Cooker Shredded Pork Tacos

Shredded Pork Tacos

Yield: 8-12 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Whether you want to use the pressure cooker or your slow cooker, these shredded pork tacos are a crowd-pleaser. I love tacos because everyone can customize their toppings.


  • 5 lb. pork sirloin roast or pork tenderloin
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1/2 of a medium yellow onion, chopped
  • 5 cloves garlic, minced
  • 1 tablespoon cumin
  • 2 teaspoons Mexican oregano
  • 3 bay leaves
  • 1 1/2 tablespoons chili powder
  • 14 oz. can diced tomatoes
  • 1 chipotle pepper in adobo, finely chopped
  • 2 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 1/4 cup (packed) cilantro leaves, chopped
  • 2 limes


  1. Heat the olive oil in a 5-7 quart pressure cooker over medium-high heat. Cut the roast in half, into two equal (or approximately) sized pieces. Salt and pepper the roast generously all over. Place in the cooker and sear on all sides, repeat with the second half. After searing, remove and set aside on a plate.
  2. Adding more oil, if necessary, add the chopped onion and saute for 2 minutes. Add the garlic, cumin, oregano, and chili powder and saute an additional minute. Return the pork to the cooker and add the remaining ingredients (juice the limes and then toss the whole lime into the pot as well).
  3. Bring to a boil for 2 minutes, lock the lid in place, and cook over high pressure for 35 minutes (adjusting the heat as necessary to maintain high pressure, according to your cooker's design and instructions).
  4. Remove from heat and quick-release the pressure. Open the lid, tilting it away from you to block any escaping steam. Transfer the roast to a serving platter or cutting board. Using two forks, shred the meat.
  5. Return the shredded pork to the cooker with the liquids and spices (which should still be in the cooker) and bring to a boil. Lock the lid in place and cook over high pressure for 10 more minutes. Remove from heat and quick-release the pressure. Open the lid, tilting it away from you to block any escaping steam.
  6. Serve on warmed corn tortillas with diced avocado, sliced red onion, fresh cilantro, sour cream, and tomatillo sauce.
  7. The shredded pork freezes well for later use as a full recipe serves anywhere from 8-12 depending on the number of tacos served per person.
  8. Slow Cooker Cooking Instructions: Proceed with the instructions above but cook on low for 6 - 8 hours, or until the meat falls apart and is easily shredded.


Adapted from here and here

Using a pressure cooker is a great way to get still semi-frozen meat on the table quickly!

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Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 402Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 159mgSodium 222mgCarbohydrates 7gFiber 2gSugar 4gProtein 57g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

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Tuesday 30th of October 2012

AMAZING! Leftovers make great soup as well!! Great!

elle pee

Saturday 28th of August 2010

Delicious recipe... and beautiful photo! How can I see more of your pressure cooker recipes. Do you have a label so I can see them all?Ciao!


Tuesday 30th of March 2010

Those tacos look really good!


Saturday 27th of March 2010

These tacos look so refreshing and delicious. I'm a bit scared of pressure cooking but it seems so doable! Maybe I'll finally get around to learning.

Jennifer P.

Friday 26th of March 2010

Hi- Awesome recipe & thanks for spreading the word about pressure cooking!!!

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