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Instant Pot Tacos de Carnitas made from scratch. Perfect for Taco Tuesday, 100% grain-free, gluten-free and dairy-free. All fresh & organic ingredients. Watch how to make homemade:
🌮 Cassava Tortillas
🌮 IP Pulled Pork
🌮 Black Bean Salad
🌮 Avocado Dressing
Prep Time20 mins
Cook Time1 hr 10 mins
Natural Release (Instant Pot)10 mins
Total Time1 hr 10 mins
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Keyword: Avocado, Black Beans, Carnitas, Instant Pot Recipes, Meat, Pork, Pulled Pork, Taco Tuesday, Tacos
Diet: Dairy-free, Gluten-free, Grain-free
Servings: 15 tacos
Calories: 108kcal


  • Instant Pot



  • 4 lbs pork shoulder (pork butt) boneless
  • 1 tsp Himalayan salt
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp black pepper
  • tbsp olive oil extra virgin
  • 1 bay leaf
  • 1 cup chicken stock or bone broth


  • 15 oz black beans dry and home-cooked or ready and canned
  • ½ red bell pepper medium, chopped
  • 1 poblano pepper medium, chopped
  • 1 jalapeño pepper chopped
  • 3 tbsp fresh cilantro chopped
  • 2 tbsp red onion finely chopped
  • 1/4 tsp Himalayan salt
  • 1 lime juiced
  • tbsp olive oil extra virgin


  • 1 avocado medium
  • 2 tbsp fresh cilantro
  • ¼ tsp Himalayan salt
  • 1 lime large, juiced
  • 2 tbsp olive oil extra virgin



  • Add all dry ingredients to a large bowl and whisk together to make a dry rub
  • Cut pork shoulder into 4 big chunks and add them to the bowl. Coat them well with the dry rub
  • Set the Instant Pot to "sauté" and add the extra virgin olive oil when it's warm enough
  • Sear the Pork chunks, browning them on all sides. I needed to split them into 2 batches to have enough room in the IP (mine is a 6 qts. Duo)
  • Remove pork from the IP and add the stock with the bay leaf to deglaze the pot. Make sure you scrape the bottom really well
  • Return the pork to the IP, place the lid on top, close it firmly, and set the IP to "Pressure Cooking" at "High Pressure" for 1 hour
  • Let the steam out for 10 minutes through "Natural Release". Now you can remove the pork chunks from the IP and shred the meat with 2 forks or with Bear Paws as I do, which makes the job of shredding and pulling quick and easy. Set aside.

Black Bean Salad

  • Add the beans to a medium/large bowl
  • Chop all the vegetables and juice the lime
  • Place all the ingredients into a bowl and toss thoroughly. Set aside


  • After removing the pit and the skin, add the pulp of the avocado to a mini food processor
  • Add the juice of the lime and the rest of the ingredients. Blend until creamy. Add more lime or olive oil if necessary
  • If it's still too thick, you might want to add a little bit of water, but that would dim the flavor


  • Layer all the elements inside your taco shells or tortillas in the following order: Black Bean Salad, Pulled Pork, Avocado Dressing
  • If you are as hungry as we are, feel free to double-deck your tacos with double stuffing. Dig in!


Serving: 1taco | Calories: 108kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 235mg | Potassium: 205mg | Fiber: 4g | Sugar: 1g | Vitamin A: 248IU | Vitamin C: 15mg | Calcium: 14mg | Iron: 1mg