I pulled my Instant Pot out again along with a boneless pork shoulder roast from the refrigerator that was already seasoned and made the most amazing and tender pulled pork tacos. Usually I like to make my own rub but it just didn’t happen this time because I had this pork shoulder on hand and wanted to give it a try. (but you could totally get an unseasoned roast and season with fajita seasoning or something that suits your taste) I truly recommend that you pick one of these (Swift Premium Whiskey Black Pepper) up next time you’re at the grocery store (if your grocery carries). Where I live in Ohio these are both sold at Kroger and Giant Eagle. I am not sure about other stores because I often don’t step into any others for some reason.
So here’s how it went down. I started by cutting my 2.86 lb shoulder roast into 4 pieces. I did this because I wanted a bit more even cooking without having it in the pot for over an hour. Push the saute button and put in 2 TBS of oil into the inner pot of my Instant Pot. Once the pot was hot, I added in the piece of shoulder roast and browned on each side for about 2-3 minutes each. I then added an onion, quartered and 2 cups of chicken broth.
Once that was done, I put the lid on the pot and sealed the valve. (If I don’t do that first I forget. Why do I always forget?) I pushed the meat/stew button and adjusted the time to 45 minutes. If your shoulder roast is between 2-4 lbs, this time should easily work but if it’s bigger, you will need to adjust this time up. Once the time was done, I allowed for a 10 minute natural release. That means once the timer went off, I let the timer clock up to 10 minutes and then release any additional pressure in the pot.
I took the pieces of meat out of the Instant Pot and let meat sit without clawing into it for about 5 minutes. Once I did start to shred, the meat was so tender that it took me under a minute to finish. I then put the shredded meat back into the juices while I got the rest of the meal ready to go..which was tacos!
I used these “taco shell” made by FlatOut! They are my new favorite taco shell in the history of taco shells. Ok, I know they aren’t really taco shells but try and tell me that it’s not amazing. Dare ya!
Then top with your favorite ingredients. I topped my pulled pork with sour cream, diced avocado and cilantro. My husband added salsa to his. I didn’t. I saw chunks of tomatoes and froze. Nope, not happening!
Pork Shoulder Roast Tacos Recipe
Servings: 6 servings
Ingredients
- 1 2.5-3 lb seasoned boneless pork shoulder roast I used Swift Premium Whiskey Black Pepper
- 2 TBS Oil
- 1 large onion, quartered
- 2 cups chicken broth
- 12 taco shells I used Flatout! Foldit Artisan Flatbreads
- Toppings of choice (sour cream, avocado, salsa, cilantro etc)
Instructions
-
Push the saute button on your Instant Pot. Cut the pork shoulder into 4 pieces.
-
Add 2 TBS oil to the inner pot and saute the pork on all sides for about 2-3 minutes. When done push cancel and add chopped onion and 2 cups of chicken broth or stock.
-
Close the lid and seal the valve. Push meat/stew and adjust the time to 45 minutes.
-
When time goes off, allow for a 10 minute natural release then release any remaining pressure after the 10 minutes.
-
Take the pieces of pork from pot and allow to rest before shredding. After 5 minutes, shred the pork and add back to sauce in Instant Pot.
-
Using taco shells/wraps of choice, add shredded pork and top with your favorite items. I topped with avocado, sour cream and cilantro.
