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two instant pot bbq pulled pork tacos topped with slaw in a taco holder with a pan of pork in the background
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5 from 2 votes

Instant Pot BBQ Pulled Pork Tacos

These Instant Pot BBQ Pulled Pork Tacos are everything you love about a classic pulled pork sandwich - tender pork, barbecue sauce, and crunchy slaw - put in a soft flour tortilla instead of on a bun! A little different, a lot of delicious!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Servings: 8 (2 tacos each)
Estimated Calories: 770
Author: Michelle

Ingredients

  • 1 large onion, chopped
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • ½ tablespoon black pepper
  • 4 pounds boneless pork shoulder roast/Boston butt (bone-in will also work if that is all you can find)
  • 2 cups Dr. Pepper soda (root beer or cola will also work)
  • 1½ cups barbecue sauce (or more to taste), divided
  • ½ recipe Sweet and Tangy No-Mayo Coleslaw
  • 16 taco-sized flour tortillas
  • extra barbecue sauce for topping the tacos, optional

Instructions

  • Add the chopped onion to the Instant Pot.
  • Cut the pork roast into 4 equally-sized pieces.
  • In a small bowl, combine the onion powder, garlic powder, paprika, salt, and black pepper. Season the pork with the spice mixture, rubbing it all over the meat.
  • Place the pork in the Instant Pot. If any of the spice mixture didn't adhere to the pork, add it to the Instant Pot also.
  • Add the Dr. Pepper to the Instant Pot. Note: Try to avoid pouring the soda directly onto the pork. You don't want to remove those yummy spices!
  • Pour 1 cup of barbecue sauce over the top of the pork. Don't stir.
  • Close the lid on the Instant Pot and turn the steam release handle to "sealing."
  • Set the Instant Pot to cook for 50 minutes at high pressure. Note: it will take about 15 minutes for the pot to come up to pressure before the cooking time will begin to count down.
  • If you haven't already made the Sweet and Tangy No-Mayo Coleslaw ahead of time, make it while the pork is cooking and let it sit for at least an hour to allow the flavors to blend.
  • When the pork is done cooking, turn off the Instant Pot and allow the pressure to release naturally. Note: This will take about 20 to 30 minutes.
  • Remove the pork from the Instant Pot and shred it with two forks. Discard any fat and bone.
  • Pour the cooking liquid out of the Instant Pot, reserving ½ to 1 cup of the liquid.
  • Put the shredded pork back into the Instant Pot. Add about ½ cup of the reserved cooking liquid to the pork and stir to moisten the pork a bit. Add more liquid if needed, but just be sure that it doesn't become too wet and soupy (don't forget you'll be adding some barbecue sauce as well).
  • Add the remaining ½ cup of barbecue sauce and stir to combine. Taste and adjust seasoning (and barbecue sauce) if needed. Turn the Instant Pot on to Keep Warm. Put the lid on the pot and keep the pork warm until you are ready to serve.
  • To serve: Spoon some of the pork mixture onto each tortilla. Top with additional barbecue sauce, if desired, and some of the coleslaw.

Recipe Notes

  • These tacos are even better with homemade flour tortillas. 
  • Leftover pulled pork freezes well. I recommend adding just a little bit of the cooking liquid to the pork when freezing to help keep it moist.
  • I used an 8-quart Instant Pot DUO-80 for this recipe. 
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