Print

Pulled Pork Tacos with Pineapple Salsa and Yum Yum Sauce | Instant Pot Recipe

Pulled pork tacos with guacamole, pineapple salsa and yum yum sauce on a white plate
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pulled Pork Tacos topped with Pineapple Salsa and Yum Yum Sauce — Family Favorite Taco right here!

Ingredients

Scale

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

  1. 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.
  2. Whisk together chicken broth, Worcestershire sauce, and liquid smoke.  Pour into pot, being careful not to wash the seasonings off the pork.
  3. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 60 minutes.
  4. 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.
  5. For the Yum Yum Sauce:  Whisk all of the ingredients in a small bowl until smooth.  Set aside.
  6. When pressure cooking is complete, use a natural release.
  7. 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.
  8. 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.

Find it online: https://instafreshmeals.com/pulled-pork-tacos-with-pineapple-salsa/