Easy Pressure Cooker Pulled Pork is so versatile. Use it for pulled pork tacos, pulled pork sandwiches, pork lettuce wraps or Mexican Pork bowls! Made in partnership with Pacific Foods.
Summer is here and it’s freaking hot out. That means easy cooking and my EASY Pressure Cooker Pulled Pork is exactly what you need to dominate weeknight dinners.
This recipe uses only a handful of easy to find ingredients and is mostly hands-off since it is made in the Pressure Cooker.
WHAT YOU NEED TO MAKE PRESSURE COOKER PULLED PORK:
- Pressure Cooker (I have a 6-Quart Instant Pot Duo)
- Boneless Pork Shoulder
- Taco Seasoning (homemade or store-bought)
- Mild Oil
- Sweet Onion
- Pineapple Juice
- Unsalted Chicken Stock or Broth
Ever since the Instant Pot (and other electric pressure cookers) have become so popular, I’ve gotten a ton of requests to convert my Slow Cooker Pork Tacos recipe to an Instant Pot version.
This Pressure Cooker Pulled Pork tacos is based on that recipe but has a number of changes to quickly impart flavor on the pork (since it cooks so much faster) and to compensate for the need to add liquid to the pressure cooker.
I used a combination of pineapple juice and Pacific Foods Organic Chicken Stock, to add just enough liquid to cook the pork shoulder properly and keep the meat moist but not soppy.
CAN I USE CHICKEN STOCK TO COOK PORK?
Yes, Yes and YES.
Chicken Stock is so versatile and is a great base for other proteins. I regularly use chicken stock as a base for Pork, Goat, Lamb, Beef and even Seafood.
This Pressure Cooker Pulled Pork can be served as Tacos (I recommend fresh cabbage, cilantro, radish, and avocado) OR atop a salad (think Mexican Salad Bowl) OR even as Pulled Pork Sandwiches.
Freeze whatever you have leftover for another meal as this is very freezer friendly and reheats beautifully.
CAN I MAKE PULLED PORK INTO CARNITAS?
Yes, Pressure Cooker Pork Carnitas is an easy next step…
Preheat the oven to 450F.
Use a slotted spoon to scoop the Pulled Pork onto a baking sheet.
Spread out so that the pork is one layer.
Pour 1 to 1.5 cups of the pork cooking liquid over the meat, toss and top with a pinch or two of good salt, then pop into the oven.
Bake for 10 to 12 minutes, turn the meat and bake an additional 10 to 12 minutes until edges are crispy and most of the liquid is absorbed.
If you are craving more of a “sauce” to top the carnitas, try this clean-ingredient Ortega copycat Taco Sauce.
Serve as Carnitas and Enjoy!
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Easy Pressure Cooker Pulled Pork is so versatile. Use it for pulled pork tacos, pulled pork sandwiches, pork lettuce wraps or Mexican Pork bowls!
- 5 pound boneless pork shoulder cut into 6 pieces
- 4 T taco seasoning
- 2 T avocado oil (or other mild tasting oil)
- 1 medium sweet onion cut in 8 chunks
- 1 cup Pacific Foods Organic Chicken Stock Unsalted Single Serve
- 1/2 cup pineapple juice
Remove string (if applicable) from pork shoulder. Cut into 6 evenly sized pieces and rub taco seasoning all over raw pork pieces. Set aside.
Peel onion and cut into eighths.
Grab oil, stock and pineapple juice.
Turn Pressure Cooker on to "Saute". Once hot, add avocado oil and then spiced pork pieces 3 at a time. Cook 2 to 3 minutes per side until all sides are browned.
Remove and repeat with remaining 3 pieces.
Add onion pieces, pineapple juice and Pacific Foods Organic Chicken Stock Unsalted Single Serve.
Use a spatula or wooden spoon to gently scrape the bottom of the pot. Saute 3 to 4 minutes, until onions are just beginning to soften.
Add browned pork pieces back to the pressure cooker. Set to "Meat, 35 minutes, high pressure" OR "manual, high pressure, 35 minutes"
Since you have had the pot on Saute the whole time, it should only take 12 to 15 minutes to come to pressure.
Allow for a 15 minutes natural pressure release and then do a quick release to remove remaining pressure.
Use a tongs to remove pork pieces to a large bowl and the use two forks to shred into "pulled pork".
Add 1 cup of cooking juice back to pulled pork, toss and serve.
To serve as CARNITAS, see instructions listed above recipe.
DISCLOSURE: This post is part of a series of posts sponsored by Pacific Foods. Pacific Foods has compensated me for my time to develop this recipe as their 2018 Brand Ambassador for Broths. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.