Get ready for THE BEST Pulled Pork Taco you’ve ever had! Tender shredded pork with a sweet and savory Pineapple Salsa, all drizzled with the most glorious Yum Yum Sauce I’ve ever drizzled — this next-level taco is gonna hit your table on the regular!
Do you remember this Yum Yum Bowl recipe? I think I only gushed about it 86+ times via email and social media. It’s possible a few neighbors and innocent bystanders in grocery checkout lines had to hear about it as well.
Since that time, Yum Yum Sauce has become a staple condiment right next to good ol’ ketchup and mustard.
So, in my attempt to incorporate Yum Yum Sauce into as many dinners as possible, these tacos were born. My daughter and I celebrated this taco birthday. She’s also obsessed with YYS.
Hang with me now. The flavor combinations may seem a tad strange at first glance, but if you can trust me, I’ll change your life.
Not to be dramatic or anything.
LET’S TALK ABOUT THIS TACO
First, we use our trusty Instant Pot to make the most tender shredded pork imaginable.
Then, we ditch the tomato salsa for this perfectly sweet, savory, and just a tiny bit spicy Pineapple Salsa — this alone is worth showing up to the table for.
From there, we whip up a batch of Yum Yum Sauce, AKA the Sauce of the Gods, and then it’s time to assemble your pretty taco.
Tortilla, smashed avocado over top, cabbage for crunch. Then the pork gets piled on top, followed by a fat spoonful of pineapple salsa. Then the Yum Yum joins the party in all its silky, saucy glory and makes you the best dang taco you’ve ever experienced.
To be transparent, these pictures don’t honestly portray the amount of Yum Yum Sauce I put on my taco because 1) my photographer would curse me for ruining her photo, and 2) you would definitely judge me for the ridiculous amount I use.
If ya’ll are interested, I can start a Yum Yum Sauce Facebook fan page. To those who think that’s ridiculous — totally joking! To those who thought, “heck yes”, message me . . .
WHY YOU WILL LOVE INSTANT POT PULLED PORK TACOS
- EXPERIENCE EXPLOSION: The dance of flavors and textures here is just mind-blowing. You started this post thinking, “Those flavors don’t go together.” Hopefully, by now, I’ve convinced you that not only do they go together, but they were born to exist as this taco!
- PRETTY SIMPLE PROCESS: Nothing overly complicated here. Just some therapeutic chopping and shredding. Not much for ultimate taco joy.
- PINEAPPLE SALSA: For fear of overdoing the Yum Yum Sauce, let’s talk about this salsa (P.S. the sauce is amazing, just in case you forgot). I love a sweet spin on salsa! Combine it with other fresh ingredients like lime, cilantro, and jalapeno and you’ll finish it off with chips after you’ve devoured all the tacos.
- PARTY FOOD: This meal is perfect for a crowd! Lay out the toppings and let people make their own. Maybe put a sign next to the Yum Yum Sauce that says, “If you’re not gonna top your taco with this, you can leave my party now.”
HOW TO MAKE PULLED PORK TACOS IN THE PRESSURE COOKER
- Pressure cook the pork
- Mix up the salsa
- Shred the pork and lay out the taco toppings
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR SUCCESS
- MY PORK CUT CHOICE: I prefer to use pork loin/sirloin instead of the shoulder/butt because it’s less fatty/greasy. I love to buy the pack at Costco of already cut up chunks of pork loin. Look for a package that has a lot of dark meat. If you prefer pork shoulder, that works here too!
- PORK UPGRADE: If you’re feeling extra, throw some of the shredded pork in an air fryer or under the broiler to give it crispy browned edges. It’s so good!
- TORTILLA OPTIONS: Use your favorite tortilla! My favorite for this taco is corn tortillas, but make sure to warm them before assembling the tacos so they don’t crack.
HOW TO STORE, REHEAT, AND FREEZE
- STORE: Cool leftover meat and store with the juices in a sealed container in the fridge for up to 5 days. Leftover salsa and Yum Yum sauce can also be refrigerated for 5 days or so. The salsa will get runny, but it’s still tasty.
- REHEAT: Warm the pork gently in the microwave, stovetop, or air fryer just until warm. Don’t overdo it or it will dry out.
- FREEZE: Scoop pork into a freeze-safe ziptop bag and freeze flat for up to 3 months. When your ready to serve it, let it sit overnight in the fridge then reheat as directed above. I’ve never tried freezing the salsa or Yum Yum Sauce – I don’t believe it would work well.
MAKE AHEAD TIPS
- FOR THE PORK: Season the pork the day before and let it rest in the fridge until ready to pressure cook.
- FOR THE SALSA: Salsa can be made the day before. It will be a bit runny, but even more flavorful after it sits for a day.
- FOR THE YUM YUM SAUCE: This sauce can be made a few days in advance and stored in the fridge.
WHAT TO SERVE WITH TACOS
- RICE: My favorite rice for taco nights is Mexican Rice or Cilantro Rice.
- FRUIT: Make a platter of fruit like pineapple, mango, or melon and sprinkle with Tajin — so good!
VARIATIONS
- SAUCE CHOICES: You know my feelings about YYS by this point, but I would bet my life on it that this Jalapeño Cream Sauce would also be incredible here. You can also go with a dollop of sour cream to keep things simple.
- SALSA IDEAS: Swap out the pineapple for mango!
Are you ready for the best Taco Tuesday Night of your life?!
This is such a great recipe, you guys. It’s great for all ages and easily adapted to flavor preferences. A true family favorite!
Thanks for putting up with my Yum Yum thoughts 🙂
Enjoy!
MORE INSTANT POT TACO RECIPES
TOOLS/INGREDIENTS USED
PrintPulled Pork Tacos with Pineapple Salsa and Yum Yum Sauce | Instant Pot Recipe
Pulled Pork Tacos topped with Pineapple Salsa and Yum Yum Sauce — Family Favorite Taco right here!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 2 hours
- Yield: 6 servings 1x
- Category: Entree
- Method: Pressure Cooker
- Cuisine: Mexican
Ingredients
For the Pulled Pork
- 3 – 4lb pork loin/sirloin roast, boneless or bone-in, cut into 1-pound chunks
- 2 tsp kosher salt
- 1 tsp ground mustard
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp garlic powder
- ⅛ tsp cayenne pepper
- ½ cup chicken broth
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke
For the Pineapple Salsa
- 2 cups diced fresh pineapple
- ¼ cup diced red or yellow onion
- ½ jalapeño, diced (seeds discarded if you don’t want it spicy)
- Juice and zest of one lime
- ½ cup chopped cilantro
- 1 clove garlic, minced
- Kosher salt to taste
For the Yum Yum Sauce (optional but delicious)
- ¾ cup mayo
- ¼ cup Greek yogurt (Fat Free or 2% work)
- 1 Tablespoon tomato paste
- 1 teaspoon maple syrup or honey
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 Tablespoon water
- 1 Tablespoon butter, melted
- Pinch of kosher salt
- Cracked black pepper
For Assembling the Taco
- 8 fajita-size flour or corn tortillas
- 2 avocados, smashed and seasoned with a pinch of salt
- Shredded purple cabbage (optional, but adds a nice crunch. Could also use romaine or iceberg lettuce)
Instructions
- For the pork, Mix kosher salt, ground mustard, black pepper, onion powder, paprika, garlic powder, and cayenne pepper in a bowl. Sprinkle the seasoning over each chunk of pork and press it into the meat until it is coated. Place the pork in the pressure cooker pot.
- Whisk together chicken broth, Worcestershire sauce, and liquid smoke. Pour into pot, being careful not to wash the seasonings off the pork.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 60 minutes.
- For the Pineapple Salsa: While pork is cooking, toss all of the salsa ingredients in a bowl. Add extra salt and lime juice to taste. Set aside.
- For the Yum Yum Sauce: Whisk all of the ingredients in a small bowl until smooth. Set aside.
- When pressure cooking is complete, use a natural release.
- Set pork on a cutting board and shred. Skim the fat from the meat juices in the pot, if you like, then put the shredded pork back into the juices. Taste and add a pinch of salt if needed.
- To assemble a taco: Spread smashed avocado onto a tortilla. Top with purple cabbage, then pork. Add pineapple salsa and a big drizzle of Yum Yum Sauce. Serve!
Notes
- I prefer to use pork loin/sirloin instead of pork shoulder/butt because it is less fatty. Both will work if you prefer the shoulder.
- If you prefer to skip the step of making the Yum Yum Sauce, the taco is still delicious, but the sauce really takes it to the next level!
- If using corn tortillas, be sure to warm them a bit before assembling so they don’t crack when folded.
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