Instant Pot Pulled Pork Tacos + Fresh Pico de Gallo

Name: Instant Pot Pulled Pork Tacos + Fresh Pico de Gallo
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 Tbsp. olive oil; 4 lb. boneless pork butt roast; 2 tsp. salt; 2 tsp. chili powder; 1 tsp. pepper; 1 lime, juiced; 1 orange, juiced; 1 cup chicken stock; 4 Roma tomatoes, diced; 1/2 yellow onion, diced (red would work, too!); 1/2 cup chopped cilantro leaves; 1 jalapeno, diced (deseed for a mild Pico de Gallo); 1 Tbsp. lime juice; 1/2-1 tsp. salt (to taste); 1 pinch garlic powder; Taco shells of choice (I like Mission low carb tortillas or Siete almond four tortillas); Lettuce; Queso fresco cheese

9 steps

Prep:15minCook:1h 5min

I'm obsessing over these Instant Pot Pulled Pork Tacos + Fresh Pico de Gallo because they're so simple to make, they're juicy, tender, and so flavorful!

Updated at: Thu, 21 Nov 2024 10:14:12 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories668.1 kcal (33%)

Total Fat43.1 g (62%)

Carbs11.2 g (4%)

Sugars3.9 g (4%)

Protein55.8 g (112%)

Sodium1299.2 mg (65%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 Tbspolive oil

4 lbboneless pork butt roast

2 tspsalt

2 tspchili powder

1 tsppepper

1lime juiced

1orange

juiced

1 cupchicken stock

4roma tomatoes

diced

0.5yellow onion

diced, red would work, too )

½ cupcilantro leaves

chopped

1jalapeno

diced, deseed for a mild Pico de Gallo

1 Tbsplime juice

½ tspsalt

to taste

1 pinchgarlic powder

Taco shells

I like, low carb tortillas or Siete almond four tortillas

lettuce

queso fresco cheese

Instructions

Step 1

Turn the Instant Pot to “Sauté” on high for 10 minutes. Add the olive oil to the pot.

Step 2

Rub the pork with the salt, chili powder, and pepper.

Step 3

After about 2 minutes when the oil is hot, place the pork in the Instant Pot and sauté. Flip halfway through to get a sear on both sides.

Step 4

Once the Sauté cycle has finished, add the lime juice, orange juice and chicken stock to the pot.

Step 5

Place the lid on the pot, set the valve to “sealing”, and select “Pressure Cook” or “Manual” for 45 minutes at high power. Allow the cycle to run its course, and let it naturally release for 10 minutes before carefully preforming a manual release.

Step 6

While the pork is cooking, make the Pico de Gallo so it has some time for the flavors to marinate.

Step 7

Combine the diced tomatoes, diced onion, chopped cilantro, diced jalapeno, lime juice, salt and garlic powder in a bowl and mix. Let this sit in the fridge until serving time.

Step 8

When the pork has cooked and cooled to the touch, shred with two forks.

Step 9

Serve the tacos in whatever kind of shell you’d like with the Pico de Gallo, lettuce & a sprinkle of cheese.

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