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Instant Pot Chipotle Pork Tacos

Melissa Clark's Chicken Parm + Chipotle Pork Tacos
Melissa Clark's Chicken Parm + Chipotle Pork TacosNathan Congleton / TODAY
Cook Time:
45 mins
Prep Time:
30 mins
8 to 10

Chef notes

Slash the time it takes to make spicy pork taco filling by using a pressure cooker. This recipe serves eight to 10 people, so it's perfect for parties. 


  • 3 pounds boneless pork shoulder, cut into 4 pieces
  • 2 teaspoons kosher salt, plus more if needed
  • 4 cloves garlic, peeled
  • 1 jalapeño chile, stemmed, halved, and seeded if desired
  • 1/2 cup fresh orange juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons chopped chipotle chile in adobo sauce
  • 1 teaspoon ancho chile powder
  • 1 teaspoon dried oregano, preferably Mexican oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons lard or safflower or other neutral oil
For Serving
  • Thinly sliced white onion
  • Cilantro leaves
  • Thinly sliced jalapeño chiles
  • Tortillas, warmed
  • Sliced avocado
  • Lime wedges
  • Cotija or feta cheese, crumbled (optional)



Prepare the pork: Season the pork shoulder all over with 1½ teaspoons of the salt and set aside at room temperature for 30 minutes.


Meanwhile, using the sauté function (on high, if possible), toast the garlic and jalapeño in the pressure cooker pot (dry, without any oil) until dark brown in spots, turning occasionally, 10 to 12 minutes.


Transfer the browned jalapeño and garlic to a blender and add the orange juice, cider vinegar, chipotle chile, ancho powder, oregano, cumin, coriander, black pepper, and the remaining 1/2 teaspoon salt. Puree until smooth, about 1 minute.


Add the pork to the pot (the pot might still be hot, and that’s okay). Pour the chile sauce mixture over the pork and toss well to coat the meat all over.


Lock the lid into place and cook on high pressure for 45 minutes. Let the pressure release naturally.


Use tongs to transfer the meat to a cutting board or metal bowl. Skim the fat off the top of the sauce in the pot. Using the sauté function (on high, if possible), simmer the sauce until it reduces and thickens slightly (it won’t be thick, just thicker), 12 to 15 minutes. Taste and add more salt if needed.


When the meat is cool enough to handle, shred it into chunks using two forks or your hands, adding any juices back into the pot with the sauce.


Just before serving, in a very large skillet, heat the lard or oil over high heat. Add the pork and fry the meat until it is browned at the edges, 5 to 10 minutes. (You may have to do this in batches if the meat doesn’t fit in one layer in your pan). Pour 1/4 cup of the reduced sauce from the pot into the skillet with the pork and let it sizzle until it evaporates and coats the meat. This is important: The sauce is what makes the dish. Taste and add more sauce if needed.


Serve the pork on a platter topped with onion, cilantro, and jalapeño, with more warm sauce on the side. Let your guests build their own tacos, using warm tortillas, avocado and a squeeze of lime, adding more sauce to taste and Cotija cheese, if desired.