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A white dish with Mexican shredded pork and two forks in it.
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Instant Pot Mexican Pork

Instant Pot Mexican pork makes flavorful shredded pork. This easy recipe is perfect in tacos, burritos, and more!
Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Pressure Release 20 minutes
Total Time 2 hours 10 minutes
Servings 10 servings
Calories 156kcal
Author Kate at Eating in an Instant

Equipment

Ingredients

Spice Rub

  • 2 tablespoons ancho chile powder
  • 2 tablespoons dried oregano
  • 1 tablespoon smoked paprika
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper

Pork

  • 3 pounds boneless pork shoulder roast
  • 6 cloves garlic cloves minced
  • 1 ½ cups diced yellow or white onion
  • 1 ½ cups chicken broth
  • Salt and pepper

Instructions

  • Stir together spice rub ingredients in a small bowl. Set aside.
  • Cut pork roast in half.
  • Add the two pork roast pieces to the inner pot.
  • Sprinkle spice mixture over the surface of the roast.
  • Pour the broth around the pork pieces.
  • Top with garlic and onion.
  • Close and lock the lid.
  • Press manual high pressure and adjust the cooking time to 90 minutes.
  • Let the pressure release naturally for 20 minutes.
  • Unlock the lid, and shred the pork before serving.

Notes

  • Spice blend: Feel free to adjust the seasonings to your tastes. The seasoning blend doesn't have any heat to it. If you'd like to add some heat, you can throw in some cayenne pepper along with the rest of the seasonings. 
  • Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 156kcal | Carbohydrates: 6g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 569mg | Potassium: 439mg | Fiber: 2g | Sugar: 1g | Vitamin A: 848IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg