Instant Pot® Lean Pork Street Tacos
Achieve pork-fection with these Instant Pot® Lean Pork Street Tacos! Dress them up or down depending on how you like to customize your dish. Our dietitians are adding new recipes all the time, so check out our Dietitian’s Choice Recipes page for all their latest recipes!
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Instant Pot Lean Pork Street Tacos
Ingredients
- 4 Lbs. Lean, Boneless Pork Roast (center cut or sirloin, cut into 2” chunks)
- 1 tsp. Kosher Salt
- 1/2 tsp. Black Pepper
- 1 Tbsp. Olive Oil
- 1 C. Unsalted Chicken Stock
- 4 Garlic Cloves, minced
- 1/2 C. Fresh Orange Juice
- 1/4 C. Fresh Lime Juice
- 1 tsp. Dried Oregano
- 1 tsp. Ground Cumin
- 1 tsp. Kosher Salt
- 1/2 tsp. Freshly Cracked Black Pepper
- Corn Tortillas (4 1/2-inch)
Optional Garnishes
- Pickled Red Onion
- Jalapeno Slices
- Queso Fresco Cheese, crumbled
- Cilantro
- Sliced Radishes
- Diced Pineapple
Instructions
- Season pork chunks on all sides with salt and pepper. Click the “Sauté” setting on the Instant Pot. Once warm, add oil and add just enough pork to cover the inner pot without overcrowding; about 1/4 of the pork. Sear pork, turning every 45-60 seconds until browned on all sides. Transfer pork to a clean bowl and repeat with the remaining pork. Press “Cancel” to turn off the heat.
- Add in remaining ingredients to Instant Pot, briefly stir to combine. Add the cooked pork and close lid securely and set vent to “Sealing”. Cook on high pressure for 30 minutes, followed by a natural release (about 15 minutes). Open the lid once safe to do so.
- Preheat oven broiler. Shred the pork using two forks then use a slotted spoon to remove the pork and place on a baking sheet. Broil for 3-5 minutes, or until the edges of the pork begin browning and crisping up. Divide pork among tortilla shells. Top with garnishes. Remaining liquid can be used as a dip.
Notes
This recipe was created in partnership with our friends and farmers at the National Pork Board.
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