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Instant Pot Pork Tacos – These easy tacos start with tender, citrusy pork made in the Instant Pot, then get topped with crunchy coleslaw and a smooth avocado cream.
You know when you want tacos, but you’re not in the mood to babysit a skillet or slow roast something all day? That’s where these Instant Pot Pork Tacos come in.
The prep is quick, the meat turns out tender and flavorful every time, and it makes enough to feed a crowd or keep you well-stocked for the week.
I usually throw it all in the Instant Pot on a Sunday and then mix and match leftovers into rice bowls, quesadillas, or more tacos throughout the week. The pork is citrusy, garlicky, and shreds easily without any fuss.
Between the tangy Mexican-style slaw and that creamy avocado topping, these tacos hit all the right textures. Crisp, rich, fresh, and just a little messy in the best way.
Why You’ll Love Instant Pot Pork Tacos
- Hands-off cooking in the Instant Pot – Once everything’s in, you can walk away while it does all the work, which makes it ideal for busy weeknights or low-effort weekends.
- Flavor-packed from pantry staples – Garlic, cumin, oregano, and salt deliver bold flavor without needing anything fancy.
- Great for meal prep or feeding a crowd – A 4–5 pound pork shoulder makes plenty of meat, and the leftovers hold up well for days.
What You’ll Need
For the Pork
- Pork Shoulder
- Garlic
- Limes
- Lemon
- Chicken Broth
- Ground Cumin
- Oregano
- Salt & Pepper
For the Mexican Coleslaw
- Coleslaw Mix
- Mayo
- Lime Juice
- Cilantro
- Salt
For the Avocado Cream
- Avocado
- Sour Cream
- Lime Juice
- Salt
How to Make Pork Tacos
- Prep & cook the pork – Cut the pork shoulder into large chunks and place in the Instant Pot with broth, citrus, garlic, and seasonings. Pressure cook for 45 minutes, then allow a 10-minute natural release before venting and shredding.
- Make the slaw dressing – In a small bowl, whisk together mayo, lime juice, cilantro, and salt until smooth.
- Finish the coleslaw – Toss the slaw mix with the dressing until fully coated and refrigerate until ready to serve.
- Blend the avocado cream – In a food processor, combine avocado, sour cream, lime juice, and salt, then blend until creamy. Chill until serving.
- Warm the tortillas – Lightly heat corn or flour tortillas so they’re soft and ready for filling.
- Assemble the tacos – Fill each tortilla with the shredded pork, spoon over coleslaw, and drizzle with avocado cream.
- Serve fresh – Serve immediately while the pork is hot and the toppings are chilled.
Pro Tip: No Instant Pot? You can make the pork in a slow cooker—just add everything to the Crockpot and cook on low for 8–10 hours, then shred and serve as directed.
Recipe Tips & Suggestions
- Use boneless pork shoulder for best texture – It shreds easily and stays tender without drying out under pressure.
- Don’t skip the citrus – The lime and lemon help balance the richness of the pork and brighten the whole dish.
- Let the pressure release naturally for 10 minutes – This keeps the pork juicy and helps it finish cooking gently.
- Chill the avocado cream for max flavor – Giving it time in the fridge helps it thicken slightly and taste even better.
- Add extra heat if you like spice – Toss in chopped jalapeños, chipotle powder, or a splash of hot sauce to dial it up.
- Make the slaw ahead of time – The coleslaw actually tastes better after it sits for a bit, so prep it earlier in the day if you can.
- Try it with different tortillas – Flour, corn, or even lettuce wraps work great depending on your texture or carb preference.
More Tasty Dinner Recipes
- BBQ Chicken Wrap
- Chicken Stuffed Shells
- Chipotle Chicken Bowls
- Chicken Broccoli Alfredo
- Taco Spaghetti
Pork Tacos
Ingredients
Pork
- 4-5 pound pork shoulder
- 6 cloves garlic, minced
- 2 limes
- 1 lemon
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Mexican Coleslaw
- 2 cups coleslaw mix
- 2 Tablespoons mayo
- 1 lime, juiced
- 2 teaspoon chopped cilantro
- 1/2 teaspoon salt
Avocado Cream
- 1 avocado
- 1/3 cup sour cream
- 1/2 lime, juiced
- 1/4 teaspoon salt
Instructions
- To make the pork in the Instant Pot, cut pork into big chunks, about 3 inch cubes. Add to the instant pot with the remaining ingredients. Close the valve and manually set the time for 45 minutes. Once the time is up, let it naturally release for 10 minutes before opening the valve. Shred the meat.4-5 pound pork shoulder, 6 cloves garlic, 2 limes, 1 lemon, 1 cup chicken broth, 1 teaspoon ground cumin, 1 teaspoon oregano, 1 teaspoon salt, 1/2 teaspoon black pepper
- To make pork in the Crockpot. Add all of the ingredients to the slow cooker and cook on low for 8-10 hours. Once tender, shred the meat.
To make the Mexican coleslaw
- In a bowl mix together mayo, lime juice, salt, and cilantro until well blended. Add coleslaw mix and toss until well coated. Set in fridge until ready to use.2 Tablespoons mayo, 1 lime, 2 teaspoon chopped cilantro, 1/2 teaspoon salt, 2 cups coleslaw mix
To make the Avocado Cream
- In a small food processor blend together all of the ingredients until smooth. Cover well and place in fridge for up to 1 hour before serving.1 avocado, 1/3 cup sour cream, 1/2 lime, 1/4 teaspoon salt
To Assemble Tacos
- Fill corn or flour tortillas with shredded pork, top with coleslaw, and drizzle avocado cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What a fantastic trip!!
Love using my IP for easy dinners like these tacos!
These tacos were a big hit in my house! 😀
Thanks for all instant pot cooking tips! I love well cooked pork! Yours look perfect!
This is pork tacos absolutely fantastic! So YUMMY! Is good food and this looks like one of the BEST!
This recipe is perfect for me and my family. Thank you!
Great, easy Instant Pot recipe!
This is perfect for dinner any night of the week!
I knew the temperature suggestion was changed, but didn’t know why! Thanks for the insight, and the delish recipe!
I’m always looking for more Instant Pot recipes and these are a hit! A fun twist on tacos!
These look so tasty, especially with that homemade coleslaw! And thanks for the tips about cooking pork. I had no idea the temperature had been change. My family thanks you – I see many more juicy pork chops in our future! 🙂