Instant Pot Pulled Pork Tacos with Mango-Strawberry Salsa

These Instant Pot pork tacos with a mango strawberry salsa are quick to make and full of bright, fresh flavor. They’re an easy family favorite.

These Instant Pot pork tacos with mango-strawberry salsa were a hit at my table. The combination of tender, shredded pork and a bright fruit salsa makes for an easy weeknight meal that still feels special.

easy instant pot pork tacos with fruit salsa

Preparing the pork is straightforward: trim the roast and cut it into 3″ chunks, then add it to the Instant Pot with onion, garlic, spices, and orange and lime juice. Because the pork cooks under high pressure for 15 minutes per pound, a 3-pound roast typically needs 45 minutes; larger roasts may need up to an hour. The long cook time is hands-off, so you can get other things ready while it cooks.

The fruit salsa is the perfect, quick topping. While the pork cooks you can dice strawberries and mango and toss them with red onion, cilantro, and lime juice. The freshness of the salsa balances the rich pork and adds a sweet-tart note that lifts the whole dish.

instant pot pork tacos with mango strawberry salsa

Serve the shredded pork in warmed corn or flour tortillas and top with the mango-strawberry salsa. A little of the cooking liquid drizzled over the meat helps keep it moist and flavorful.

We enjoyed these tacos and plan to make them regularly—they’re simple, flavorful, and kid-friendly.

instant pot pork tacos with strawberry mango salsa

What kind of pork is best for tacos?

Choose a cut with some fat for the best flavor and tenderness—pork shoulder or pork butt are ideal. Trim any large, excess pieces of fat, but you don’t need to remove all of it, since the fat renders during cooking and keeps the meat juicy. Lean cuts like pork loin can dry out under these cooking conditions, so stick with shoulder or butt for the best results.

Can these tacos be made ahead of time?

Yes. You can prep and freeze the pork with the seasonings, onion, and garlic for later. Leave out the citrus juices when freezing and add them when you’re ready to cook. The pork can be cooked from thawed or frozen in the Instant Pot. If cooking from frozen, increase the pressure cook time—see the recipe notes for precise timing.

easy instant pot pork tacos with mango strawberry salsa

How to make Instant Pot Pork Tacos with Mango Strawberry Salsa:

Make the salsa shortly before serving or up to a few hours ahead and refrigerate. Long storage can soften the fruit.
Serve the pork in warmed corn or flour tortillas and garnish with the fruit salsa.
You can prep and freeze the seasoned pork (without citrus) for an easy future meal; add juices when cooking.

easy pressure cooker pork tacos with mango strawberry salsa

More taco recipe ideas

Air Fryer Taquitos
3-Ingredient Chicken Tacos (Instant Pot or Slow Cooker)
Fish Tacos with Avocado Cream
Sheet Pan Chicken Fajitas
Instant Pot Taco Meat

Yield: serves 4-6

Instant Pot Pork Tacos with Mango Strawberry Salsa

These Instant Pot pork tacos with mango-strawberry salsa are quick to prepare and loaded with bright, fresh flavor—perfect for a family meal.

Prep Time
20 minutes

Cook Time
45 minutes

Total Time
1 hour 5 minutes

Ingredients

For the pork:

3-4 pounds pork shoulder or butt roast, cut into 3” chunks and trimmed of excess fat
1 cup diced onion
3-4 garlic cloves, minced
3/4 cup orange juice
2 tablespoons lime juice (from 2 limes)
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons cumin
1 teaspoon chili powder
2 teaspoons oregano

For the salsa:

2 cups diced strawberries
2 cups diced mango
1/4 cup finely diced red onion
1/4 cup chopped fresh cilantro
1 tablespoon lime juice (1 lime)

Instructions

For the pork:

Place the pork, onion, garlic, orange juice, lime juice, salt, pepper, cumin, chili powder, and oregano in the Instant Pot.
Stir to combine.
Lock the lid and set the valve to sealed. Cook at high pressure for 15 minutes per pound of pork (about 45–60 minutes depending on roast size).
When the timer finishes, allow a 10-minute natural release, then quick-release any remaining pressure.
Remove the pork and shred with two forks. Drizzle about 1/4 cup of the cooking liquid over the shredded meat and serve in warmed tortillas with the fruit salsa.
If you prefer crisp edges, toss the shredded pork with about 1 cup of the cooking liquid and broil 2–3 minutes—watch closely to avoid burning.

For the salsa:

In a medium bowl, combine the strawberries, mango, red onion, cilantro, and lime juice. Refrigerate until ready to serve.

Notes

You can freeze the trimmed, cubed pork mixed with onion, garlic, salt, pepper, cumin, chili powder, and oregano in a freezer bag for future use. Add the orange and lime juice when you cook it. If cooking from frozen, increase the pressure cook time to about 23 minutes per pound.