Pulled Pork is so easy to make and so versatile. I use it to make Pulled Pork Sammy’s and Slaw, Breakfast Huevos Rancheros , Mini Taco Bites and of course Pulled Pork Tacos! It’s even better when reheated in a pan so the edges get browned and crispy! Trust me, brown those edges!
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I season my pulled pork with sea salt, pepper, garlic, cumin, and ground chili powder. Then cook in the Instant Pot and an hour later I have tender, juicy pulled pork! This recipe can also be slowly cooked in a crock pot, I will be providing instructions for both.
Pulled pork is so tender you only need two forks to shred.
The Cilantro Lime Rice:
Talk about easy! Just cook to package instructions and then add chopped cilantro, lime jucie and sea salt!
Of course if you are going to serve Pulled Pork Tacos you have to have all the fixings! I will be sharing my recipes for Chunky Guacamole, Mango Salsa, and Traditional Pico De Gallo today as well!
Pulled Pork with Mango Salsa, Pico De Gallo, Chunky Guacamole and Cilantro Lime Rice
Tips and What you will need: It is imperative before handling hot chilis that you know how! View this tutorial. You ALWAYS need a good knife (my favorite). If you would like to serve on a handmade grain free tortilla click!
Pulled Pork Tacos with Mango Salsa, Traditional Salsa, Guacamole and Cilantro Lime Rice
Three accompaniments for any Mexican Dish or chips!
- 1 large mango, peeled, cored and diced
- ¼ of a medium red onion. finely diced
- 2 tsp cilantro, freshly chopped
- juice of half a lime
- ½ – 1 tsp serrano chile, finely minced (depends on how much heat you want!)
- ½ of a small red bell pepper, diced
- pinch of sea salt (I use Maldon Flaked Chef’s Salt)
- 2 medium tomatoes, diced
- ½ of one medium white onion, diced, see how here
- ¼ of one green bell pepper, diced
- ½ -1 tsp serrano chilis finely chopped, see how here
- 2 T fresh cilantro, chopped
- Juice of half a lime
- sea salt, to taste
- 3 avocados, peeled and diced
- Juice of half a lime
- ½ cup Traditional Salsa (recipe above)
- 1 ½ tsp chopped garlic
- 1 tsp olive oil
- ½ tsp Serrano chili, minced (optional)
- sea salt, to taste
Cilantro Lime Rice
1 cup white rice, cooked to package instructions
1/4 cup chopped cilantro
juice and zest of one lime
sea salt, to taste
- Combine all ingredients and toss. Cover and refrigerate till serving. (see link above for handling chilis)
Traditional Pico De Gallo:
- Combine all ingredients except Serrano chili. Add 1/2 teaspoon of chili at a time, mixing and tasting in between additions. When the heat is right, cover and refrigerate till serving.
- Squeeze lime juice over diced avocados. Add traditional salsa, garlic, oil, sea salt and gently toss.
Cilantro Lime Rice: cook rice to package instructions. When done toss with chopped cilantro, lime juice, zest and sea salt to taste!
Courses Salsas and Guacamole
The Recipe: Pulled Pork Tacos
Tips and what you will need: the Instant Pot or a crock pot. You can find chipotle chili powder in most grocery stores but if you have a problem you can find it here. You will need broth, if you prefer homemade (I do) see my recipe here. More Instant Pot Recipes: Eggs en Cocotte, BBQ Baby Back Ribs, Pulled Pork Mini Tacos.
Pulled Pork Tacos (Crock Pot or Instant Pot!)
Yield 8 -10
- 1 1/2 tsp sea salt
- 1 tsp freshly ground pepper
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp chipotle chili powder
- 1 large yellow onion, peeled and thinly sliced
- 1~ 4 pound pork shoulder (also known as pork butt, bone in or out)
- 1 cup chicken or beef broth (my recipe link above)
- Your favorite tortillas
- Garnish: sliced purple cabbage and chopped cilantro and lime if desired.
- Combine all spices and mix well.
- Place onions and broth in crock pot or instant pot.
- Rub pork on all sides with spices.
- Add pork to crock pot or instant pot.
- For Crock Pot: Set crock pot on low for 10 hours or high for 6 hours. I prefer low for 10, it turns out a bit more tender.
- For Instant Pot: Close lid and make sure release valve is sealed.
- Press 'meat' option and set to 60 minutes. When meat is done, carefully release valve with oven mitt or spoon to release pressure.
- Remove meat from pot and set on cutting board, discard liquid and onions. Use two forks to shred, discarding fat along the way.
- If you want those browned crispy edges, sear in a hot pan for a few minutes!
- Make tacos and garnish with sliced purple cabbage and chopped cilantro.
Courses Main Course
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All photos and recipes are copyrighted by Linda Spiker.