Savor the explosion of flavors with pulled pork tacos. Tender, juicy pork meets a tangy and sweet salsa that will have everyone asking for seconds!
Indulge in the delightful fusion of tender pulled pork and zesty sweet salsa with pulled pork tacos. Inspired by the rich flavors and use of fresh ingredients in Mexican culinary traditions, these tacos are perfect for a family dinner or a festive gathering with friends. Tacos have been a staple in Mexican cuisine for centuries, with origins dating back to the indigenous people of the region. The introduction of slow-cooked pulled pork into the taco filling is a nod to the southern United States’ barbecue tradition, bringing together the best of both worlds and creating a dish that celebrates culinary diversity and the universal love of good food. Easy to prepare, this harmonious blend of flavors will leave everyone at the table satisfied and impressed.
Substitutions & Dietary Considerations
For a dairy-free option, you can substitute the queso fresco with a plant-based cheese or simply omit it. You can also experiment with different salsas and spices to cater to your dietary preferences and taste buds.
Frequently Asked Questions
Yes, you can substitute the pork with beef, chicken, or even jackfruit for a vegetarian option. Adjust the cooking time accordingly based on the meat chosen.
Yes, we’ve included instructions for Instant Pot and oven methods in the recipe.
The spice level depends on the salsa you choose. Feel free to adjust the spice level according to your taste by selecting a mild or hot salsa.
You really don’t! You may increase or decrease the amount of salsa, brown sugar or spices to your personal taste preferences or dietary needs.
Ensure the pork is cooked through to an internal temperature of 145°F, however the preferred temperature for pulled pork is 203 degrees F. We recommend using a meat thermometer for accuracy.
Serve your pulled pork tacos with a side of Mexican rice, refried beans, or a fresh and zesty salad. For a festive touch, consider offering a variety of toppings such as guacamole, sour cream, and lime wedges for your guests to customize their tacos.
Storage & Reheating Instructions
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. Reheat in a microwave or on the stovetop over low heat, adding a bit of water or broth if needed to maintain moisture.
If you like this recipe, you may be interested in these other delicious taco recipes:
Pulled Pork Tacos
Sweet Salsa Pulled Pork
- 3-5 pound boneless pork butt roast
- 2 tablespoons minced garlic
- 2 teaspoons salt
- 1 teaspoon black pepper
- 16 ounces salsa jarred
- 1 cup brown sugar
- 1 tablespoon cumin optional
- 12 corn or flour tortillas
- 1/2 cup freshly chopped cilantro
- 2 medium roma tomatoes diced
- 1/2 medium red onion diced
- 1/2 cup crumbled queso fresco
Place the pork butt into the base of a 6 quart slow cooker.
Rub the garlic, salt, and pepper all over the pork.
Place the lid on the slow cooker and cook on low for 6 hours.
Drain off at least half of the grease and juices.
Mix the salsa, brown sugar and cumin(optional) together and pour over the pork. Let cook for another 1-2 hours until the pork shreds easily.
Serve on warmed tortillas and top with desired toppings.
Instant Pot Instructions
Rub the garlic, salt and pepper all over the roast. Pour the sweet salsa mixture onto the seasoned pork. Place into an electric pressure cooker or instant pot.
Cook on high pressure for 60 minutes, followed by a 15-minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out. If the roast is larger than 5 pounds, add on extra time. Ladle out any excess grease.
Preheat oven to 225 degrees Fahrenheit. Place roast into a 5-7 quart oven-safe pot with lid, or use a roasting pan and cover with aluminum foil later. Place the pork roast into the pot and rub the garlic, salt, and pepper all over to coat.
Cover with lid or tightly cover with aluminum foil. Roast at 225 degrees for 6 hours. Pour the sweet salsa mixture onto the pork, cover, and let cook for another 1-2 hours, until pork shreds easily with a fork. Ladle out about half of the drippings. Shred in the pan and mix with juices.
Add salsa, brown sugar, and cumin into a bowl. Stir together until combined.