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Shredded Pork Tacos (Slow Cooker or Pressure Cooker)

These Shredded Pork Tacos can be made using a slow cooker or an Instant Pot. Each person can customize their toppings as they see fit!

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A white plate with a shredded pork tacos and lime wedges on it.

Creating This Shredded Pork Taco Recipe

Shredded pork tacos are what happens when I decide that the freezer is entirely too full and the 4-pound 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. But I really wanted those pork 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 too 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.

Shredded Pork Tacos Ingredients

Whether you make this easy pork tacos recipe in the Instant Pot or the slow cooker, the ingredients remain the same.

  • Pork tenderloin
  • Olive oil
  • Yellow onion
  • Garlic
  • Spices (cumin, bay leaves, chili powder, Mexican oregano)
  • Diced tomatoes
  • Chipotle pepper in adobo
  • Molasses
  • Apple cider vinegar
  • Fresh cilantro
  • Limes

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

A white plate with a shredded pork tacos and lime wedges on it.

How to Make Instant Pot Pork Tacos

I made this shredded pork taco recipe in my Instant Pot. Here’s a brief overview of how I threw this recipe together:

  1. Heat the olive oil in a 5-7 quart pressure cooker over medium-high heat. 
  2. Cut the roast in half. Salt and pepper the roast generously all over. 
  3. Place in the cooker and sear on all sides, repeat with the second half. After searing, remove and set aside on a plate.
  4. Add the chopped onion and sauté for 2 minutes, followed by the garlic and spices.
  5. Return the pork to the cooker and add the remaining ingredients.
  6. Bring to a boil for 2 minutes, lock the lid in place, and cook over high pressure for 35 minutes.
  7. Remove from heat and quick-release the pressure.
  8. Transfer the roast to a serving platter or cutting board. Using two forks, shred the meat.
  9. Return the shredded pork to the cooker with the liquids and spices and bring to a boil. 
  10. Lock the lid in place and cook over high pressure for 10 more minutes. Remove from heat and quick-release the pressure.

Can I Make Slow Cooker Pork Tacos Instead?

Yes! I’ve given detailed instructions on how to make slow cooker pork tacos in the recipe card below.

Can Shredded Pork Taco Meat Be Frozen?

Yes, 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. Freeze the shredded pork in its juices to keep it moist.

Pork Taco Toppings

Serve the shredded pork tacos as you see fit. If you need topping ideas, here are my favorites:

Tools Needed for This Recipe

  • Slow cooker: If using a slow cooker to make this easy pork taco recipe, I recommend this model.
  • Instant Pot: You’ll need a 5 to 7 quart Instant Pot to make this recipe.
  • Tortilla steamer: We love using this tortilla steamer to heat our tortillas. It prevents them from breaking once they’re loaded with toppings.

More Easy Taco Recipes:

Try a fun summer take on tacos with this recipe for Chicken Tacos with Grilled Corn Tomato Salsa. Chicken is flavored with a tasty Chipotle Lime Marinade and then grilled.

Classic fish tacos get a healthy and quick makeover for busy weeknights in these Fish Taco Bowls with Cilantro Lime Kale Slaw.

These Grilled Lime Cilantro Chicken Walking Tacos feature grilled lime cilantro chicken and grilled pineapple.

These Roasted Sweet Potato and Black Bean Tacos are a quick and easy vegetarian option for any Taco Tuesday Night or Cinco de Mayo Menu!

Lemon Pepper Chicken Tacos are light and fresh, making them the perfect meal for spring or summer.

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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

These shredded pork tacos can be made using a slow cooker or an Instant Pot. Each person can customize their toppings as they see fit!

Ingredients

  • 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

Instructions

Instant Pot:

  1. Heat the olive oil in a 5-7 quart pressure cooker over medium-high heat.
  2. Cut the roast in half, into two equal (or approximately) sized pieces. Salt and pepper the roast generously all over.
  3. Place in the cooker and sear on all sides, repeat with the second half. After searing, remove and set aside on a plate.
  4. Adding more oil, if necessary, add the chopped onion and saute for 2 minutes.
  5. Add the garlic, cumin, oregano, and chili powder and saute an additional minute.
  6. 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).
  7. 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).
  8. Remove from heat and quick-release the pressure. Open the lid, tilting it away from you to block any escaping steam.
  9. Transfer the roast to a serving platter or cutting board. Using two forks, shred the meat.
  10. Return the shredded pork to the cooker with the liquids and spices (which should still be in the cooker) and bring to a boil.
  11. 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.
  12. Serve on warmed corn tortillas with diced avocado, sliced red onion, fresh cilantro, sour cream, and tomatillo sauce.
  13. Slow Cooker:

  1. Proceed with the instructions above but cook on low for 6 - 8 hours, or until the meat falls apart and is easily shredded.

Notes

  • 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.
  • Adapted from here and here.
  • Using a pressure cooker is a great way to get still semi-frozen meat on the table quickly!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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