I would never have guessed the secret ingredient that makes these pulled pork tacos so juicy with just a touch of sweetness. Inspired by a recipe from Real Simple magazine, you’ll never want to stop eating this delicious, tender pork made even more simple (and fast!) in the Instant Pot.
Learn to master the Instant Pot! New Instant Pot Master Class. [learn more]
The secret ingredient? Apricot jam! Mixed with fragrant cumin, savory onions, and your favorite hot sauce, the jam provides the perfect sweet balance that will have you coming back for more.
This wonderful pulled pork also works great over noodles, mashed potatoes, spaghetti squash or on a hearty sandwich roll (try an onion roll–you won’t be sorry!).
For a perfect balance of heat, use the hot sauce of your choice and go a little light on the first pass (4-5 shakes of Chipotle Tabasco is our choice). You can always add more to achieve the right level of spiciness for you.
You’ll never want to stop eating this delicious, tender pork.
Ingredients:
- 2-2 1/2 pound boneless pork shoulder
Marinade:
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp ground cumin
- 1/3 cup apricot jam or preserves
Pot:
- 3/4 cup water
- 2 tbsp apple cider vinegar
- 1 small onion, quartered, with root end left intact
- Hot sauce (we recommend Chipotle Tabasco)
For serving:
- 12 small flour or corn tortillas, warmed
- 1 cup avocado, diced
- 1 lime, cut into wedges
- 1 cup fresh cilantro leaves (optional)
- 1/3 cup cotija cheese, crumbled (optional)
Ingredients:
- 2-2 1/2 pound boneless pork shoulder
Marinade:
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp ground cumin
- 1/3 cup apricot jam or preserves
Pot:
- 3/4 cup water
- 2 tbsp apple cider vinegar
- 1 small onion, quartered, with root end left intact
- Hot sauce (we recommend Chipotle Tabasco)
For serving:
- 12 small flour or corn tortillas, warmed
- 1 cup avocado, diced
- 1 lime, cut into wedges
- 1 cup fresh cilantro leaves (optional)
- 1/3 cup cotija cheese, crumbled (optional)
Instructions:
- Cut the pork into 3 pieces of roughly equal size.
- Combine the Marinade ingredients in a large bowl. Add the pork pieces and combine until pork is thoroughly coated.
- Pour water and vinegar in the pot, followed by the quartered onions, spacing them roughly equally in the bottom of the pot. Place pork pieces on the onions in one even layer.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 60 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the pork from the pressure cooker to a shallow dish, reserving juices. Use a fork to shred the pork.
- Discard the onions and pour 1/2 cup of the reserved juices over the shredded pork. Add hot sauce to taste.
- Serve with the tortillas, avocado, cilantro, and lime wedges.
*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.
