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Pork Tinga (Spicy Mexican Shredded Pork) Tacos

This classic Mexican dish features shredded pork, bathed in a sauce made from tomatoes, chipotle chilis and lots of aromatic Mexican spices. We're using a multi-cooker to make this dish weeknight friendly!

Course Entree, Main Course
Cuisine Mexican
Keyword instant pot, instant pot Mexican pulled pork, pork tinga, pulled pork tacos, tinga, tinga tacos
Prep Time 20 minutes
Cook Time 40 minutes
Pressure Cooker Venting Time 15 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Delish D'Lites

Ingredients

  • 4 pounds boneless pork shoulder or Boston butt roast cut into large 2 inch chunks
  • 3 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 2 tablespoons Wesson Canola Oil
  • 1 16 oz container Garden Fresh Gourmet Salsa
  • 1 8 oz bottle Ortega Taco Sauce
  • 1 cup chopped onion about 1/2 of a large onion
  • 6 cloves garlic peeled
  • 2 teaspoons dried oregano
  • 2 teaspoons cumin
  • 1 tablespoon chili power
  • 4 chipotle chili peppers in adobe sauce (leave out if you don't like spicy stuff)
  • Salt and pepper to taste
  • Lime Juice

Instructions

  1. Cut the pork into large chunks and place into a bowl. Season with 3 teaspoons of kosher salt and 2 teaspoons of ground black pepper.

  2. Set your multi-cooker on the saute/sear function and add 1 tablespoon of Wesson Canola Oil. Sear the pork in batches to get a brown crust on all sides. Place the seared pork in a bowl and set aside.

  3. In a blender, add the Garden Fresh Gourmet Salsa, Ortega Taco Sauce, onion, garlic, dried oregano, cumin, chili powder & chipotle peppers (if using). Blend until smooth. This is your tinga sauce.

  4. Add the pork back into the multi-cooker insert. Pour the tinga sauce over the pork and gently toss to combine. Place the lid on the multi-cooker and manually set it to 40 minutes on high pressure. Make sure the vent is sealed.

  5. Once the cycle is complete, allow the pressure to release naturally for 15 minutes. After 15 minutes, manually release any additional pressure, then remove the pork from the sauce. Shred with forks, and place back into the sauce. Season with salt and pepper to taste, and add a squeeze of fresh lime juice, if desired.

  6. Serve the shredded pork tinga with tortillas, avocado, cilantro, pickled red onions, & Mexican crema.