Instant Pot BBQ Pulled Pork Tacos with Tangy Slaw

August 21, 2018raelaf
Blog post
Sweet and savory pulled pork is topped with a crunchy, tangy slaw in these tiny but delicious Instant Pot bbq pulled pork tacos. 

Today’s tacos are brought to you by taco holders I found at Target. Aren’t they the cutest?!
I don’t go to Target because I need something. I let Target tell me what I need when I get there. And I needed these taco holders. 

So naturally I bought 6. 

And naturally I needed to try them out immediately.

Which brings me to these bbq pulled pork tacos with tangy slaw.
Pulled pork in the instant pot is one of those things that never fails. You couldn’t mess this up if you tried! Throw it in the pressure cooker with some water then set it and forget it. 

Another new obsession I’m having are jicama tortillas. All you do is peel the jicama then thinly slice it on a mandolin (or very carefully with a knife). The texture is kind of like an apple and they don’t really have a flavor.

Why I’m loving jicama tortillas:

  • Flexible yet sturdy
  • Add a nice refreshing crunch to your taco
  • A healthy, grain-free starch
  • Cheap! Jicama is relatively inexpensive compared to buying packaged grain-free tortillas
  • Easy to slice in advanced and store in the fridge

Instant Pot BBQ Pulled Pork Tacos with Tangy Slaw

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8


BBQ Pulled Pork

  • 2 lb pork shoulder or butt roast
  • 1 teaspoon salt
  • 1 cup water
  • 1/2 cup bbq sauce

Tangy Slaw

  • 8 oz shredded red cabbage
  • 8 oz shredded carrots
  • 2 tablespoon avocado oil or extra virgin olive oil
  • 2 tablespoon white or red wine vinegar
  • 2 tablespoon coconut aminos
  • 1/2 teaspoon salt

For Tacos

  • 8 small warm tortillas or jicama tortillas
  • Cilantro


  1. Cut the pork roast into 3-4 pieces then season them with salt. Place the pork into the Instant Pot with 1 cup of water. Set the Instant Pot to cook on high for 45 minutes the use a quick release. 

  2. Remove the pork and place into a large bowl. Use two forks to shred the meat. Add the bbq sauce to the bowl and toss to combine.

  3. To make the slaw: In a separate bowl, combine the carrots, cabbage, avocado oil, vinegar, coconut aminos, and salt.

  4. To assemble: spoon the bbq pulled pork into a tortilla or jicima tortilla. Top with slaw and cilantro. 

Recipe Notes

Pulled pork can be made in a crock pot. Cook pork, water, and bbq sauce on low for 8 hours.

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