Best 6 Pressure Cooker Taco Pulled Pork Recipes

QUICK PULLED PORK TACOS

Steps:

• Combine garlic, oregano, cumin, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Toss with pork and place in a 6-quart pressure cooker. Add 1/4 cup water and secure lid. Bring to high pressure over medium-high heat; reduce heat and cook until meat is fork tender, about 40 minutes (adjust heat to maintain pressure). Remove from heat, vent pressure, and remove lid. Using two forks, shred pork and serve with tortillas and desired toppings.

PRESSURE-COOKER PORK TACOS WITH MANGO SALSA

Steps:

• Puree the first 9 ingredients in a blender; stir in beer. In a 6-qt. electric pressure cooker, combine pork and pineapple mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted into pork should read at least 145°. Stir to break up pork. , Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

PRESSURE COOKER BBQ PULLED PORK

Steps:

• Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix. Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. (Use the "normal" heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a "hot" or "burn" warning, turn the heat down to "less," if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.
• Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.

INSTANT POT® TACOS AL PASTOR

Steps:

• Place pork in a large lidded container. Combine pineapple juice, vinegar, orange juice, lime juice, onion, garlic, chipotle peppers, chili powder, cumin, salt, pepper, and sazon in a blender; blend until smooth. Pour sauce over the pork and make sure all chunks of meat are covered. Seal the container and marinate for at least 8 hours or up to 24 hours.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add vegetable oil and heat until hot. Add chunks of marinated pork and brown on all sides, reserving extra sauce, about 5 minutes. You may need to work in batches depending on the size of your Instant Pot®. Turn off Saute mode and pour reserved sauce over the pork. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure first using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the manufacturer's quick release method, about 5 minutes. Unlock and remove the lid.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Remove the pork chunks from the pot using tongs or a slotted spoon, and place them on the baking sheet. Reserve the sauce in the Instant Pot® for now.
• Use forks to coarsely shred the pork, removing and discarding any excess fatty chunks. Spread meat out evenly on the prepared baking sheet. Add pineapple chunks to the baking sheet with the meat, then place the baking sheet under the broiler. Broil until the tips of the meat and pineapple are beginning to get a little brown and crispy, about 5 minutes. Remove from the oven.
• Use a spoon to drizzle the reserved sauce from the Instant Pot® over the meat to moisten it and add some more of the marinade flavor.
• Create tacos by portioning the pork and pineapple chunks on flour tortillas. Add chopped red onion, pico de gallo salsa, avocado, and cilantro. Garnish with lime wedges.

SLOW-COOKER AL PASTOR BOWLS

Steps:

• Puree first 12 ingredients in a blender. In a 5- or 6-qt. slow cooker, combine pork and pepper mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork., Serve pork in bowls over rice. If desired, add toppings.

PRESSURE-COOKER CUBAN PULLED PORK SANDWICHES

Steps:

• Cut pork into 2-in.-thick pieces; season with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches, removing from pressure cooker., Add orange and lime juices, stirring to scrape browned bits from bottom of cooker. Add garlic, rum if desired, coriander, white pepper and cayenne pepper. Return pork and any collected juices to cooker. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove roast; when cool enough to handle, shred with 2 forks. Remove 1 cup cooking liquid from cooker; add to pork and toss together., Cut each loaf of bread in half lengthwise. If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into 8 slices.