Instant Pot Pork Tacos with Chipotle Orange BBQ Sauce
These Instant Pot Pork Tacos start with chunks of pork loin pressure cooked in orange juice, chipotle, cumin, garlic, tomato paste, lime juice and apple cider vinegar.
But what happens after the pork comes out of the Instant Pot is what really sets this recipe apart.
After pressure cooking, the pork is drained and briefly roasted, then finished under the broiler to brown the edges.
Meanwhile, the flavorful cooking liquid is boiled vigorously until it reduces to the thick consistency of barbecue sauce.
The pork is cut into smaller taco-size pieces and tossed with the finished Chipotle Orange BBQ Sauce until thoroughly coated.
For serving, I like these tacos topped with quick-pickled red cabbage, fresh pineapple and cilantro. The tart, crunchy cabbage and sweet pineapple provide a fresh contrast to the smoky, citrusy pork.
If you like the combination of smoky chipotle and bright orange in these tacos, try my Roasted Chicken With Chipotle Cinnamon Orange Glaze, where cinnamon adds another layer of warm spice to the sweet and smoky glaze.
Instant Pot Pork Tacos with Chipotle Orange BBQ Sauce
These Instant Pot Pork Tacos combine tender pork with a smoky, citrusy Chipotle Orange BBQ Sauce.
After pressure cooking, the pork is roasted and briefly broiled to brown the edges, while the flavorful cooking liquid is reduced into a thick sauce.
The pork is tossed with the finished sauce and served in warm tortillas with quick-pickled red cabbage, fresh pineapple and cilantro for a balance of smoky, sweet, tangy and fresh flavors.
Recipe Details
Course: Main Course
Method: Instant Pot, Roasting, Broiling
Servings: 8
Prep Time: 20 minutes
Cook Time: About 45 minutes
Difficulty: Easy
Why This Recipe Works
Pork loin is considerably leaner than pork belly or pork shoulder, so it doesn’t need a long pressure cook to become tender.
Cutting the loin into approximately ½- to 1-inch chunks allows the pork to cook quickly while still leaving pieces large enough to withstand a second trip into the oven.
Once pressure cooked, the pork is drained well and roasted briefly at 425°F. A few minutes under the broiler finishes the job, giving some of the edges additional browning without subjecting the lean pork to a long roasting time.
Orange juice provides sweetness and acidity that balance the smoky heat of chipotle, while cumin, oregano, garlic and tomato paste give the cooking liquid a deeper savory flavor.
Ginger Orange Chipotle Drumsticks
If you enjoy that pairing, you might also like my Ginger Orange Chipotle Drumsticks, which use the same citrus-and-chile idea with chicken.
Most importantly, none of that flavorful cooking liquid goes to waste. Boiling it vigorously after pressure cooking evaporates the excess water and concentrates the orange, chipotle, tomato, spices and juices released by the pork.
Once it reaches the consistency of barbecue sauce, the pork is tossed back into it.
Ingredients
For the Pork and Chipotle Orange BBQ Sauce
3 pounds pork loin, cut into ½- to 1-inch chunks
2 cups orange juice
2½ teaspoons salt
1 tablespoon ground cumin
3 cloves garlic, minced
1½ tablespoons fresh lime juice
¼ cup tomato paste
¼ cup apple cider vinegar
1½ tablespoons chipotle powder
1½ teaspoons dried oregano
1½ teaspoons garlic powder
For the Quick-Pickled Red Cabbage
½ small red cabbage, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon apple cider vinegar
½ teaspoon salt
For Serving
Corn tortillas
Fresh pineapple, cut into small chunks
Fresh cilantro
Lime wedges
Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.
Instructions
Prepare the Quick-Pickled Red Cabbage
Place the thinly sliced red cabbage in a bowl. Add the lime juice, apple cider vinegar and salt and toss well.
Gently massage the cabbage with your hands for about 30 seconds, just enough to begin softening it while retaining plenty of crunch.
Let the cabbage sit for at least 10 to 15 minutes. Toss again before serving.
Pressure Cook the Pork
Add the orange juice, salt, cumin, minced garlic, lime juice, tomato paste, apple cider vinegar, chipotle powder, oregano and garlic powder directly to the Instant Pot. Stir until the tomato paste is incorporated.
Add the pork and turn the pieces through the liquid to coat.
Secure the lid and cook on High Pressure for 15 minutes.
When the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully release the remaining pressure.
Roast and Broil the Pork
Preheat the oven to 425°F.
Remove the pork from the Instant Pot and allow the pieces to drain well, reserving all of the cooking liquid.
Arrange the pork on a rack set over a parchment-lined baking sheet.
Roast for 12 minutes.
Turn off the oven and switch on the broiler. Leave the pork in its existing position in the oven rather than moving it closer to the broiler.
Broil for about 3 minutes, watching closely, until some of the edges are browned.
Remove the pork from the oven and let it cool briefly.
Make the Chipotle Orange BBQ Sauce
While the pork is roasting, transfer the reserved Instant Pot cooking liquid to a wide skillet.
Bring the liquid to a vigorous boil and continue cooking uncovered. Stir occasionally at first and more frequently as the liquid reduces and thickens.
Continue boiling until the liquid has reduced substantially and reaches the consistency of barbecue sauce.
The exact amount of time will vary depending on the size of your skillet, the amount of liquid released by the pork and the intensity of the heat. Use the consistency of the sauce rather than the clock to determine when it’s ready.
As the sauce approaches barbecue-sauce consistency, watch it carefully and stir frequently. The concentrated sugars from the orange juice and tomato paste can scorch if allowed to reduce too far.
Finish the Pork
Cut any of the larger roasted pork pieces into halves or quarters as needed to create bite-size pieces that will fit easily into the tortillas.
Return the pork to the Instant Pot and pour in enough of the reduced Chipotle Orange BBQ Sauce to coat the meat. Toss until the pork is thoroughly coated with the sauce.
Remove from the heat.
Garnishing the Tacos
These tacos already have plenty of flavor from the Chipotle Orange BBQ Sauce, so they don’t need a pile of heavy toppings.
Quick-pickled red cabbage provides acidity and crunch against the tender pork.
Fresh pineapple adds a cool, juicy sweetness that pairs particularly well with smoky chipotle and orange.
Fresh cilantro adds an herbal finish, while a squeeze of lime provides one last bit of brightness.
Assemble the Tacos
Warm the corn tortillas until soft and pliable.
Fill each tortilla with the Chipotle Orange BBQ pork and top with quick-pickled red cabbage, fresh pineapple and cilantro.
Serve with lime wedges for squeezing over the tacos.
Storing Leftovers
Store leftover pork and Chipotle Orange BBQ Sauce together in an airtight container in the refrigerator for up to 3 to 4 days.
Keep the quick-pickled cabbage and pineapple in separate containers so they maintain their texture.
Reheat the pork gently in a skillet over medium-low heat. The sauce will thicken further after refrigeration, so add a small splash of orange juice or water if needed to loosen it while reheating.
Any extra Chipotle Orange BBQ Sauce should also be refrigerated in a covered container and reheated before using.
Warm fresh tortillas and assemble the tacos just before serving.
Frequently Asked Questions
Can I use pork shoulder instead of pork loin?
Yes. Pork shoulder works especially well for these tacos because its higher fat content produces tender, juicy meat. It may need a little additional pressure-cooking time depending on the size of the pieces.
How spicy is the Chipotle Orange BBQ Sauce?
The chipotle gives the sauce a noticeable smoky heat, but the orange juice and tomato paste help balance it. For less heat, reduce the amount of chipotle powder.
Why roast and broil the pork after pressure cooking?
Pressure cooking makes the pork tender, while roasting and briefly broiling it browns the exterior and creates slightly crisp edges before the pork is tossed with the reduced sauce.
Can I make the pork ahead of time?
Yes. Refrigerate the cooked pork and sauce in an airtight container, then gently reheat them together. Add a small splash of water or broth if the sauce has thickened too much.
What tortillas work best?
Either corn or flour tortillas work well. Warm them just before assembling the tacos so they’re soft and pliable.
What other toppings can I use?
Avocado, sliced radishes, diced onion, crumbled queso fresco or a squeeze of fresh lime all pair well with the smoky-sweet pork.
From Street Food to Gourmet: The Evolution of Tacos Across Cultures
Looking for more taco inspiration? Explore how this favorite has evolved far beyond its traditional roots in my guide, From Street Food to Gourmet: The Evolution of Tacos Across Cultures, with more ideas and inspiration for your next taco night.
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