Savory Mole Pork Tacos


  • 2 cups fresh salsa
  • 2 tbsp chili powder
  • 2 tbsp dried oregano
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp kosher salt
  • 2 1/2 lbs boneless pork butt or shoulder
  • 3/4 cup beef broth
  • 1 onion
  • Corn tortillas
  • chopped cilantro
  • sour cream
  • Additional salsa
  • Lime wedges
  • In a medium bowl, combine all ingredients except the onion and broth. Toss to coat.
  • Pour beef broth into the pot, followed by quartered onion.
  • Add pork pieces in one even layer on top of the onions.
  • Pour any additional marinade on the pork pieces--do not stir--then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 60 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release any remaining pressure.
  • Carefully remove the meat from the pot to a cutting board and shred.
  • Return the meat to the pot and stir to combine.
  • Serve shredded beef on warmed tortillas with chopped cilantro, sour cream, additional salsa and lime wedges,
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