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Pressure Cooker Taco Pulled Pork

Rated as 3 out of 5 Stars

"The technique remains the same: tweak this basic technique and add your own twist; barbeque, Asian, etc. The meat turns out juicy, tender and delicious. Use in tacos or other applications."
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1 h 21 m servings 326 cals
Original recipe yields 6 servings (1 3-pound pork shoulder)


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  1. Trim excess fat from pork; divide meat into 4 equal portions. Season each portion with salt.
  2. Heat canola oil in a skillet over medium-high heat. Cook pork, working in batches, until brown crust forms, about 8 minutes per side. Transfer to a plate and coat evenly with taco seasoning.
  3. Pour broth into a pressure cooker with rack insert; place pork on rack. Place lid on pressure cooker and lock; bring to low pressure over medium-low heat until pork is tender and shreds easily, about 45 minutes. Let pressure come down naturally, about 15 minutes. Shred pork using 2 forks.

Nutrition Facts

Per Serving: 326 calories; 23.3 g fat; 3.5 g carbohydrates; 23 g protein; 86 mg cholesterol; 797 mg sodium. Full nutrition

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With few ingredients, this is a very simple recipe. I would add onions, garlic and bell peppers next time for some variety.