These pulled pork tacos make for a tasty and family friendly meal. Succulent pork shoulder, in a flavourful seasoning, wrapped up in a tortilla full of goodness! To top it all off, they are super easy.
Key Ingredients
Pork
- Garlic brings a beautiful aromatic and light sweetness to the base flavour of the pork.
- Pork of the shoulder variety is the choice of cut for these pulled pork tacos. It is best to get boneless if possible, this makes serving so much easier and fuss free! Try to remove any fat from the pork as well if there is a lot.
- Taco seasoning for optimal ease. I just bought a premade taco seasoning from the supermarket. You are more than welcome to make your own blend if you’d like, and adjust the spiciness to your preferred heat. I go for mild, not a big spicy gal!
- Chicken stock is the liquid the pork shoulder cooks in. Using chicken stock gives a big boost in flavour whilst the pork pressure or slow cooks. It is a household staple that I use in many of my dishes.
Toppings
- Carrot brings subtle sweet freshness to the tacos, along with a pop of colour! I peel and grate the carrot, so it blends in nicely with the other flavours of the tacos.
- Pickled red onions add a brilliant bite! These are so simple to make – slice and soak in sugar and vinegar. The longer you soak the more pickled they will be.
- Cabbage coleslaw brings a nice balance to the sweet and spiced flavours of the taco. This is a super super simple coleslaw, honestly probably does not really classify as coleslaw.. cabbage and mayonnaise, that is it. We are all about ease over here.
How to make these scrumptious pulled pork tacos
Sear the pork shoulder.
Start by searing the pork in some oil for a couple minutes each side, so a nice light crust forms. If you are using the Instant Pot, use the saute mode on high – if using a slow cooker, sear in a separate pan.
Deglaze the frond, saute the aromatic.
Remove the pork from the pot/pan, set aside. Use a dash of the chicken stock to deglaze the frond. Then add the crushed/grated garlic, and saute for a couple minutes until fragrant.
Season and cook the pulled pork.
Add the pork back to the pot/pan, along with the garlic and any liquid. Sprinkle the taco seasoning over the meat. Pour in the remaining chicken stock until the pork is completely or majority submerged. Pressure cook on high for 1 hour 15 minutes, or slow cook on low for 8 hours.
Prepare the pulled pork taco toppings.
Prior to serving, prepare the side components. Thinly slice the red onion, submerge in a container with the vinegar and sugar. Then, slice the cabbage to your preferred thickness, mix in a bowl with the mayonnaise until coated. Peel and grate the carrot. Toast the corn tortillas in a pan for about 30 seconds each side.
Shred the pork.
When the pork has finished, remove from the pressure cooker/slow cooker into a serving dish. The pork should be nice and tender, and will easily shred with a fork. Drizzle about 1 – 1.5 cups of the taco seasoning/stock mixture over the shredded pork. Set a cup aside if you would like to dip the tacos in as well.
Assemble the pulled pork tacos.
Assemble the pulled pork tacos by layering cheese, carrot, coleslaw, pickled red onion, and pork in the tortilla. Serve and enjoy!
Storage
The pulled pork is super versatile to use with its leftovers, we had ours the following day with pasta… yum! Let the pork cool to a lukewarm/room temperature, then place in an airtight container. Store in the fridge for up to 3 days. Keep the coleslaw/carrot/red onions stored separately from the pork.
More tasty recipes:
- Mince and Cheese Pie
- One Pot Lasagna
- Potato Top Sausage Rolls
- Pork and Leek Lasagna
- Steak Rice Bowls
Alrighty, you should now have everything you need to know to make these delicious pulled pork tacos. So come on, grab your ingredients, and let’s get to cooking! You do not want to miss out on this one.
Pulled Pork Tacos
Equipment
- 1 Pressure Cooker (or slow cooker)
Ingredients
- 1 carrot
- 3 cloves garlic
- 1 red onion
- ¼ green cabbage
- 800 g boneless pork shoulder
- 35 g taco seasoning
- 4 c chicken stock
- ¼ cup mayonnaise
- 250 ml white vinegar
- 2 tbsp sugar
- 1 packet corn tortillas
- Tasty cheese amount to your liking
Instructions
- Start by searing the pork in some oil for a couple minutes each side, so a nice light crust forms. If you are using the Instant Pot, use the saute mode on high – if using a slow cooker, sear in a separate pan.
- Remove the pork from the pot/pan, set aside. Use a dash of the chicken stock to deglaze the frond. Then add the crushed/grated garlic, and saute for a couple minutes until fragrant.
- Add the pork back to the pot/pan, along with the garlic and any liquid. Sprinkle the taco seasoning over the meat. Pour in the remaining chicken stock until the pork is completely or majority submerged.
- Pressure cook on high for 1 hour 15 minutes, or slow cook on low for 8 hours.
- Prior to serving, prepare the side components. Thinly slice the red onion, submerge in a container with the vinegar and sugar. Then, slice the cabbage to your preferred thickness, mix in a bowl with the mayonnaise until coated. Peel and grate the carrot.
- Toast the corn tortillas in a pan for about 30 seconds each side.
- When the pork has finished, remove from the pressure cooker/slow cooker into a serving dish. The pork should be nice and tender, and will easily shred with a fork.
- Drizzle about 1 – 1.5 cups of the taco seasoning/stock mixture over the shredded pork. Set a cup aside if you would like to dip the tacos in as well.
- Assemble the pulled pork tacos by layering cheese, carrot, coleslaw, pickled red onion, and pork in the tortilla.
- Serve and enjoy!
