Can you think of a better plan for a Friday night than the classic "couch and movie?" Only one for me: accompany him with a great dinner!! What are we going to do, I have a highly developed swallowing vein, hehehe. But you won't deny me that accompanying a good movie with a good dinner is a perfect plan! And if there is a dish that has made its way into our favorites for these nights, it is the pulled pork tacos.

I don't know if you have ever tried pulled pork, but if not, you have to do it as soon as possible. It is nothing more than pork, marinated with barbecue sauce and spices and cooked at a low temperature for a long time, making the meat so soft that it can be easily broken into pieces.

It is generally prepared in the oven, cooking for around 6 or 8 hours, but since we cannot always dedicate that much time to it, today I am going to tell you how to prepare it with the WMF Perfect pressure cooker , with which we are going to achieve excellent results. just as good in less than half the time.

We can prepare pulled pork with different types of meat, from pork shank or ribs, whichever you can get more easily, yes, as long as it is a piece that has some fat , so that the result is juicier.

With the amount of meat that I indicate in the recipe , you will have pulled pork for many dishes , but the meat prepared in this way freezes phenomenally, so if you freeze it in portions, when the time comes to use it, you will only have to defrost the meat and In a moment you can prepare a delicious dinner.

And since we have a super rich and very tasty meat, what do you think if we put it inside a Mexican tortilla, we accompany it with sautéed pepper, pickled onion and a little cilantro and we mark some impression tacos? Of course this is my version, but you can accompany the tacos with what you like the most…

Come on guys, let's go for the recipe!!

WMF Perfect pressure cooker , Revol porcelain tray , Emile Henry ceramic ramekins and Pallarès carbon steel knife

Ingredients (6 units)

For the pulled pork:

  • 2 kg of pork head in one piece
  • 140 g barbecue sauce
  • 120 g of concentrated tomato sauce
  • 40ml vinegar
  • 250 ml of water
  • 250 ml of orange juice
  • 1 teaspoon oregano
  • ½ teaspoon ground cayenne (optional)
  • Olive oil
  • Salt and pepper

For the pickled onion:

  • 1 purple onion
  • Juice of 1 lemon
  • 1 spoon of sugar

For the tacos:

  • 6 corn or wheat tortillas
  • pulled pork
  • 1 red bell pepper
  • pickled onion
  • Cilantro


Pulled Pork

  1. First of all, and with a very sharp knife , we remove any excess surface fat that the meat might have and season it with salt and pepper.
  2. Next we prepare the marinade for the meat. To do this, put the barbecue sauce, vinegar, oregano and concentrated tomato sauce in a bowl and brush the piece of meat well with a kitchen brush .
  3. Cover the bottom of the pressure cooker with olive oil and heat it over medium-high heat.
  4. When the oil is very hot, add the meat to seal it on all sides (including the ends) until golden.
  5. Once we have the marked meat we add to the pot the water, the orange juice and the ground cayenne, if we use it.
  6. Close the pot and keep over high heat until the second ring rises. At that time we lower the heat, whatever is necessary so that it does not lose pressure, that is, it does not go down from the second ring, and we keep on the fire for 50 or 60 minutes. In my case, the power of the vitro burners is numbered from 1-9. I have kept the pot around 3 or 4 throughout the cooking.
  7. After that time we removed the pot from the heat and depressurized it. We check that the meat is very tender, that it almost falls apart when touched. If not, we put the pot back on the fire for another 10 minutes.
  8. Once the meat is very tender, remove it from the pot and return the pot to the heat, this time uncovered and over high heat for 5 or 10 minutes to reduce the sauce.
  9. While the sauce is reducing, we are fraying the meat with a pair of forks or, if we prefer, with very clean hands.
  10. Once the sauce has reduced and we have the shredded meat, return the meat to the pot and stir so that it is well soaked in the sauce
  11. Our pulled pork is ready, now we are going to prepare the tacos.

pickled onion

  1. We start by cutting the onion into very thin rings and put it in a bowl.
  2. Next we put water to boil and once it boils we pour it into the bowl so that it covers the onion well and we let it rest for 10 minutes.
  3. After this time, pour the contents of the bowl into a colander and let the onion drain well.
  4. Once it has drained, put it back in the bowl, and add the sugar and lemon juice and let it rest for about 20 minutes.
  5. After this time we drain the onion again and we have it ready to use.


  1. We start by preparing the peppers. Wash the pepper, remove the seeds and cut it into strips approximately 1cm wide.
  2. Salt the pepper strips and heat a frying pan , or a wok , with a little oil. When the pan is hot, add the peppers and sauté them for a few minutes, so that they are cooked but firm, not too soft. Remove from the pan and reserve.
  3. We clean the pan and put it back on the fire, and without adding any oil, we are heating the tortillas on both sides.
  4. Once we have the hot tortillas we are assembling the tacos. For this we put in each pulled pork tortilla (if it is not hot we heat it before assembling the tacos), some strips of pepper and pickled onion. Chop some cilantro and sprinkle it over each taco.
  5. And to enjoy!

WMF Perfect pressure cooker , Revol porcelain tray and Pallarès carbon steel knife


  • Although the original Mexican tacos are prepared with corn tortillas, I have given you the possibility of doing it with both corn and wheat tortillas, since the latter are usually easier to find. However, you can prepare them however you like.
  • You will see that for the preparation of the tacos I have hardly put amounts in the ingredients, but here it is a little to taste, if you want more or less pepper, onion or amount of meat, you can fill them to your liking.

Revol porcelain tray and Le Creuset ceramic ramekins

Although the recipe seems long, the only complication is to put the meat in the pot and be patient while it is prepared. Once ready, preparing the tacos is as simple as preparing a sandwich... and tremendously tasty.

Just a warning: once your friends try the tacos you prepare, you will see how more and more people sign up for your Friday dinners!

Author of the recipe: Leticia from Revealando Sabores

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