Welcome to the ultimate guide for creating incredibly delicious **Pulled Pork Tacos**! These aren’t just any tacos; they feature succulent, slow-cooked pulled pork piled high onto perfectly crisped, cheesy tortillas, all generously topped with your favorite fresh garnishes. Each bite is a symphony of flavors and textures, making them an absolute hit for any occasion. Whether you’re hosting a vibrant summer party, cheering on your favorite team during game day, or simply looking for a fun and flavorful weeknight meal for the family, these tacos are guaranteed to impress. Plus, we’ve included a recipe for our favorite easy-to-make slaw that adds a refreshing crunch and zesty counterpoint to the rich pork.
If you’re already a connoisseur of tender pulled pork, you’ll love exploring other ways to enjoy this versatile meat. Be sure to check out our easy recipes for the best pulled pork nachos, perfect for sharing, and a classic, comforting pulled pork sandwich.
Table of Contents
I’ve been perfecting this pulled pork tacos recipe for years, and it consistently remains a beloved staple in my household. My family asks for them so often, it’s become a cherished tradition! While we adore pulled pork in every form imaginable, serving it nestled within a **warm, perfectly cheesy tortilla** and adorned with a medley of fresh, vibrant toppings truly elevates the experience. It’s an ideal way to transform a simple meal into an exciting culinary adventure.
A crucial component of these spectacular tacos is the accompanying **simple cabbage slaw**. Its crisp texture and incredibly fresh flavor provide a wonderful contrast to the rich, tender pork. Lightly dressed with just a touch of **lime** juice, a hint of **sugar**, and a pinch of **salt**, this slaw is designed to enhance rather than overpower the star of the show – the juicy pulled pork carnitas. It’s a carefully balanced addition that brightens every bite.
And speaking of the pulled pork itself… prepare to be amazed by its incredible flavor and texture! This recipe leverages the efficiency of an Instant Pot, cooking the pork to **tender**, **juicy** perfection in a fraction of the time. Infused with aromatic **onions**, savory **garlic**, a touch of sweet **brown sugar**, and a blend of complementary **spices**, each shred of pork delivers a mouthwatering balance of bold and subtle flavors. It’s a truly satisfying experience that will have everyone coming back for more.
Key Ingredients and Notes
Crafting the perfect pulled pork tacos begins with selecting the right ingredients. Here’s a closer look at what makes this recipe exceptional:
Pork – The absolute **best cut** for achieving truly tender and juicy pulled pork is **Boston butt**, also known as pork butt. Despite its name, which often causes confusion, both pork shoulder and pork butt actually **originate from the shoulder** region of the pig. The “butt” refers to a traditional butchering term for a specific cut. Boston butt is favored because it typically has less fat concentrated on the outside and more intramuscular fat marbled throughout the muscle. This marbling slowly renders during cooking, basting the meat from within and resulting in an exceptionally tender and flavorful outcome when slow-cooked or pressure-cooked. Using this cut ensures that your pulled pork will be moist and fall-apart tender, without excessive external fat needing to be trimmed.
Slaw – Our **simple cabbage slaw** is a non-negotiable component for these tacos. It offers a much-needed crisp, fresh texture and a bright, tangy flavor that beautifully cuts through the richness of the pulled pork. The beauty of this slaw is its adjustability; you can easily fine-tune the amount of lime juice, salt, and sugar to perfectly match your personal preference, ensuring it complements the tacos without ever overpowering them.
Taco Tortillas – The foundation of any great taco! You have the flexibility to choose between **corn** or **flour** tortillas, depending on your textural preference. Corn tortillas offer a more traditional, earthy flavor and can be made extra crispy, while flour tortillas tend to be softer and more pliable. A crucial tip for those with dietary restrictions: if you need to keep your tacos gluten-free, always opt for corn tortillas and double-check the packaging to confirm they are indeed gluten-free.
Cheese – A generous layer of melted cheese acts as a delicious glue and adds a savory depth to your tortillas. We recommend using either a pre-shredded **Mexican cheese blend** for a balanced flavor or **Colby Jack** cheese, which melts beautifully and offers a mild, creamy taste that pairs wonderfully with the pork.
Toppings – This is where your creativity can truly shine! While the pork is the star, the toppings are the supporting cast that completes the flavor profile. My personal favorites for enhancing these tacos include fresh, creamy **avocado** slices, vibrant **cilantro** for herbaceous notes, thinly sliced **red onions** for a mild bite, tangy pickled **jalapeños** for a touch of heat, and plenty of fresh pico de gallo for a burst of fresh tomato, onion, and lime. These combinations create a dynamic and unforgettable taco experience.
For a complete list of ingredients and precise quantities, please refer to the recipe card below.
Making Pulled Pork Fast and Easy
One of the best ways to achieve unbelievably tender pulled pork without spending all day in the kitchen is by utilizing the Instant Pot. This method locks in moisture and infuses deep flavors quickly, making it ideal for a weeknight dinner or preparing ahead for gatherings.
- Prepare the Pork: Begin by cutting your pork shoulder into 2-3 manageable pieces. This helps the pork cook more evenly and absorb flavors better. Place these pieces directly into your Instant Pot. Add the diced onion, which will sweeten and deepen the broth, along with smashed garlic cloves for aromatic intensity, and a couple of bay leaves for a subtle, earthy undertone.
- Craft the Flavorful Liquid: In a separate mixing bowl, combine a portion of the chicken stock, the bright and tangy juice from fresh limes, and your chosen seasonings (such as brown sugar, chili powder, and cumin). Whisk this mixture thoroughly until all ingredients are well combined.
- Combine and Cook: Pour this aromatic liquid generously over the pork and vegetables in the Instant Pot. Ensure the meat is mostly submerged by adding any remaining chicken stock if necessary. This flavorful liquid will become the foundation for your tender pork and a crucial part of storing it later.
- Pressure Cook to Perfection: Securely close the Instant Pot lid, making sure it is properly **latched**. Rotate the **valve to “seal”** position to build pressure. Set the Instant Pot to **high pressure cook mode for 65-75 minutes**. The exact cooking time may vary slightly depending on the size and thickness of your pork chunks, so adjust accordingly for optimal tenderness.
- Natural Release for Tenderness: Once the cooking cycle is complete, turn off the Instant Pot. Allow it to **naturally release pressure for at least 10 minutes**. This crucial step helps the meat relax and reabsorb its juices, contributing to its incredible tenderness. After 10 minutes, you can perform a quick manual release for any remaining pressure.
- Shred and Save: Carefully transfer all the cooked meat from the Instant Pot into a large mixing bowl. Using two forks, gently begin to shred the meat. It should be incredibly tender and practically fall apart. At this stage, you have the option to discard any larger pieces of fat if you prefer. **Crucially, save the flavorful broth left in the Instant Pot from cooking the pork.** This broth is invaluable for storing the pulled pork, keeping it moist, and reheating it later.
Following these steps will yield perfectly cooked, incredibly flavorful pulled pork that’s ready to be transformed into amazing tacos!
How to Make Pulled Pork Tacos
Once your delectable pulled pork is ready, assembling these mouthwatering tacos is the next exciting step. This process focuses on creating crispy, cheesy tortillas and ensuring the pork maintains its incredible flavor and texture.
- Brown the Pulled Pork for Optimal Texture: Preheat a skillet over medium-high heat. Add a small amount of oil to lightly grease the pan. Now, add your shredded pulled pork. You’ll want to **work in batches** here to avoid overcrowding the pan, which can steam the pork instead of browning it. Sauté the pork for just about a minute until it starts to develop some crispy edges. Then, add a small splash of the reserved cooking broth to the pan. This broth will quickly evaporate, allowing the meat to brown even more effectively and intensifying its flavor. Stir the pork a few times, letting different sections come into contact with the hot pan to achieve that desirable, slightly browned and crispy texture (1). This step adds a wonderful textural contrast to the tender interior of the pork.
- Prepare the Tortillas for Cheesy Goodness: Preheat your oven to a robust **450°F (230°C)**. Lightly grease a large baking sheet to prevent the tortillas from sticking. Arrange your chosen tortillas (corn or flour) in a single, even layer across the baking sheet. Ensuring they are not overlapping is key for even baking and crispness. This high heat will quickly warm and slightly crisp them up before the cheese is added.
- Bake the Tortilla Shells with Cheese: Place the baking sheet with tortillas into the preheated oven. Bake them for approximately **3 minutes**. This initial bake warms them through and starts the crisping process. Carefully remove the baking sheet from the oven. Using tongs or a spatula, **flip** each tortilla over. Now, generously spread your shredded Mexican cheese mix or Colby Jack evenly over one half of each tortilla (3). The cheese will melt beautifully and create a crispy, flavorful base. Return the baking sheet to the oven and bake for another **3-4 minutes**, or until the cheese is melted, bubbly, and slightly golden at the edges, and the tortillas are perfectly crisp (4).
- Assemble Your Perfect Pulled Pork Tacos: Once the cheesy tortillas are out of the oven, it’s time for assembly! Working quickly while they are warm, lay a portion of your fresh slaw onto the cheesy half of each tortilla. Follow this with a generous scoop of the browned pulled pork, roughly 1/3 to 1/2 cup per taco, depending on your preference. Finally, crown your tacos with an array of your favorite toppings. This method ensures maximum flavor, texture, and visual appeal, making each taco a delightful culinary creation.
Recipe FAQs
For the most outstanding pulled pork, you should always aim for **bone-in Boston butt**. This particular cut is exceptional because it has significantly **less fat on the outside**, which means less trimming for you, and its **fat is more evenly spread** throughout the muscle. This intramuscular fat is key; as it slowly renders during cooking, it bastes the meat from within, resulting in an incredibly **tender** and **juicy** outcome—exactly what you want for fall-apart, flavor-packed pulled pork. An added benefit is that the bone contributes extra flavor and moisture, making this recipe even *easier* and more delicious.
Absolutely! While the Instant Pot offers speed, a slow cooker provides that classic, low-and-slow tenderness. The process is quite similar:
Place your pork shoulder (cut into 2-3 pieces for even cooking) into your Crockpot.
Add the diced onions for sweetness, smashed garlic for depth, and bay leaves for a subtle herby note.
In a separate bowl, whisk together the brown sugar, chili powder, cumin, and salt with 1 cup of chicken stock. Pour this rich mixture over the pork. If needed, add a little more stock to ensure the meat is mostly covered. Squeeze in the fresh lime juice for a bright finish.
**Cover** the slow cooker with its lid and cook on **LOW for 6-8 hours or on HIGH for 4-6 hours**. The longer, slower cooking time truly breaks down the connective tissues, resulting in melt-in-your-mouth pork.
Once cooked, transfer the meat to a mixing bowl and gently shred it with two forks. Remember to **save some of the flavorful cooking broth** in a separate container; it’s essential for keeping the pork moist during storage and reheating.
The better question might be what *can’t* you serve with pulled pork tacos?! They are incredibly versatile and pair beautifully with a wide array of side dishes. Here are some of the **very best accompaniments** to complete your taco feast:
For fresh and vibrant flavors, consider a bright tropical slaw (beyond the simple one included), a chunky homemade salsa, or a zesty salsa verde. Creamy additions like a rich guacamole or an irresistible queso dip are always crowd-pleasers.
To complement the meal with heartier options, classic French fries, fluffy Spanish rice, or a savory rice pilaf are excellent choices. For fresh salads, a crisp corn and black bean salad or a refreshing cucumber salad add balance.
If you’re craving more unique flavor combinations, spicy sides like pineapple salsa or mango salsa provide a sweet and fiery kick. Other popular choices include comforting refried bean dip, crispy corn fritters, or perfectly seasoned oven-roasted potatoes. The possibilities are truly endless!
The Best Toppings for Pulled Pork Tacos
The beauty of pulled pork tacos lies not just in the tender meat but also in the vibrant array of toppings that can accompany them. These garnishes add layers of flavor, texture, and visual appeal, allowing you to customize each taco to perfection.
- The **simple slaw recipe** we’ve included is my absolute favorite for these tacos! Its crisp texture and light, tangy dressing provide a refreshing contrast to the rich, savory pork. However, if you’re in a pinch or prefer an even simpler approach, you can just use thinly shredded **cabbage** with no additional ingredients. It will still provide that essential crunch!
- For a delightful kick, incorporate either fresh or **pickled jalapeños**. Pickled jalapeños offer a tangy heat that cuts through the richness, while fresh ones provide a brighter, more assertive spice. Similarly, pickled red onions are fantastic; their sweet and sour notes add an incredible depth and vibrant color.
- No taco is complete without a burst of fresh flavor, and **pico de gallo** delivers exactly that with its diced tomatoes, onions, cilantro, and lime juice. For a creamy element, freshly sliced **avocados** or a dollop of guacamole add richness and a smooth texture.
- Don’t underestimate the power of simple additions like finely chopped fresh **onions** and **tomatoes**. They add immediate freshness and a satisfying bite. For an extra indulgent touch, consider drizzling some warm nacho cheese over your tacos.
- Ultimately, there’s a lot of room for creativity here! Feel free to experiment with different salsas, a squeeze of sour cream or crema, or even a sprinkle of crumbled cotija cheese. The goal is to build a taco that delights your palate with every bite.
Storing and Freezing Pulled Pork
While assembled tacos are a culinary delight best enjoyed immediately for optimal freshness and texture, the components, especially the pulled pork, can be prepared and stored in advance, making future taco nights a breeze.
- Storing Cooked Pulled Pork in the Refrigerator: The cooked **pulled pork** can be safely stored in its flavorful **broth** in the **refrigerator for 4-5 days**. It’s crucial to transfer the pork and broth into an air-tight food storage container to maintain freshness and prevent drying out. Saving the broth is key; it not only helps keep the pork moist during storage but also provides the perfect liquid base when you brown the pork later, ensuring it remains succulent and flavorful upon reheating.
- Freezing Pulled Pork for Longer Storage: If you’ve made a large batch or want to prepare ahead, **pulled pork freezes exceptionally well** right after it’s been shredded. To freeze, divide the pork into meal-sized **portions** and place them into freezer-safe bags. Press out as much **air as possible** from the bags before **sealing** them tightly. Don’t forget to clearly label each bag with the contents and the date to easily track freshness. For best results, **freeze the reserved cooking broth in a separate** freezer bag or a freezer-safe container with a lid. This ensures you have moist-making liquid ready when you thaw the pork. Properly stored, frozen pulled pork can last for up to 3-4 months.
- Thawing Frozen Pulled Pork: To thaw your frozen pulled pork and broth, simply remove them from the freezer and place them directly into the refrigerator. Allow them to **defrost slowly overnight** (typically 12-18 hours) **in the refrigerator**. This slow thawing process helps preserve the texture and moisture of the pork. Once thawed, you can reheat the pork gently on the stovetop, adding some of the thawed broth to prevent it from drying out, and then proceed with browning it for your tacos.
More Recipes To Make With Pulled Pork
Pulled pork is incredibly versatile, making it a fantastic ingredient to have on hand for a variety of meals beyond tacos. Here are some more delicious recipes from our collection that showcase the wonderful possibilities of pulled pork:
- Pulled Pork Sandwich Recipe: A classic comfort food, perfect for lunch or dinner, piled high with tender pork and your favorite BBQ sauce.
- Pork Rub Recipe: Essential for building deep flavor in any pork dish, this rub is a game-changer.
- Instant Pot BBQ Pulled Pork Recipe: If you love the Instant Pot convenience, this BBQ version is a must-try for a smoky, sweet, and tangy meal.
- Roast Pork Recipe: For those special occasions or Sunday dinners, a perfectly roasted pork is always a winner.
- Pork Carnitas Recipe: Experience another delicious Mexican-inspired pork dish, known for its crispy edges and rich, slow-cooked flavor.
Explore these recipes to make the most of your pulled pork and discover new family favorites!
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Pulled Pork Tacos Recipe
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Ingredients
- 4 lb pork shoulder (Boston butt recommended)
- 1 medium onion, diced
- 8-10 large garlic cloves, smashed
- 1-2 cup chicken stock (enough to cover the meat)
- 2 bay leaves
- 1/3 cup brown sugar
- 3-4 tsp chipotle chili powder
- 1 tbsp cumin
- 1 tbsp coarse salt (you can add more after pork is cooked)
- 2 limes – juice only
Slaw:
- 2 cups thinly sliced cabbage
- 3 tbsp avocado oil
- 2 tbsp lime juice
- 1 tsp white granulated sugar
- 1/2 tsp salt (more or less to taste)
Tacos:
- 10-12 soft taco shells (corn or flour)
- 1-1 1/2 cups shredded Mexican cheese mix (or Colby-Jack)
- 1/2 cup Pico de Gallo
- 1/2 cup pickled jalapenos (drained)
Instructions
To Make Pulled Pork:
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Cut pork shoulder in 2-3 pieces and place it in an Instant Pot.
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Add chopped onion, smashed garlic, and bay leaves.
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Add brown sugar, chili powder, cumin, and salt with 1 cup of stock and pour it into the pot. If needed, add a little more stock just to cover the meat. Squeeze in the lime juice.
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Close the lid and make sure it’s latched. Turn the valve to “seal” and set the Instant Pot to cook on high pressure cook mode for 65-75 minutes. (Depending on how large the meat chunks are.)
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Turn off the Instant Pot when it’s done and let it naturally release for 10 minutes. You can do manual release after that.
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Take all the meat out into a mixing bowl and let it cool enough to handle. Gently shred the meat with two forks or your hands. You can choose to discard large pieces of fat or keep it. Make sure to feel around for any small bones that could have been left behind.
PRO TIP: Save some broth from cooking the pork to store with and reheat.
Heating Pulled Pork For Tacos:
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Preheat the skillet (or another cooking pan) over medium-high heat. Add a little bit of oil to grease the bottom of the pan.
(You can choose to brown a portion of pulled pork or all at the same time. Whichever amount you choose, select the pan accordingly because you don’t want to overcrowd the meat.)
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Sauté for about a minute and then add some of the cooking broth into the pan, quickly stir and let the juice cook out as the bottom of the meat browns. Stir a couple of times and let a few more pieces get brown.
Slaw:
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In a small bowl, combine thinly sliced cabbage with oil, lime juice, salt, and sugar. Mix well and massage it gently with your hands. Set aside.
To Make Tacos:
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Preheat the oven to 450℉ (230°C) and grease a large baking sheet. Spread the taco tortillas on the baking sheet in one even layer.
Bake for about 3 minutes and take it out. Flip and spread shredded cheese evenly over each tortilla. Bake another 3-4 minutes.
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To build tacos: add some slaw, 1/3-1/2 cup of pulled pork, and your favorite toppings over the pork.
Notes
- Additional toppings: Consider fresh avocados, thinly sliced red onions, fresh cilantro, or even fresh jalapeños for more heat. Pickled red onions also add a fantastic tangy crunch.
- Slow Cooker Option: If you prefer a slow cooker, the process is similar to the Instant Pot but requires more time. Place the pork shoulder (cut into pieces), diced onions, smashed garlic, and bay leaves in your Crockpot. In a separate bowl, mix brown sugar, chili powder, cumin, and salt with 1 cup of stock; pour over the pork. Add more stock to cover the meat if needed, and squeeze in lime juice. Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours. Remember to save some broth for storage and reheating after shredding.
Nutrition
Originally published on Will Cook For Smiles in June 2017.