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Honey Barbecue Pork Tacos

Honey Barbecue Pork Tacos are fast, fresh, and loaded with flavor. Made with just a few ingredients and ready in no time, this is the perfect meal to enjoy when you don't want to spend hours in the kitchen!
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American
Keyword: instant pot tacos, pork tacos, tacos
Servings: 6
Calories: 165kcal



  • 1 (18 ounce) bottle barbecue sauce, any kind
  • ½ cup honey
  • ¼ cup packed light brown sugar
  • ¾ cup water
  • 2 pounds boneless pork shoulder Boston butt or spare ribs also work
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Taco shells

Taco toppings

  • tomatoes
  • red onion
  • avocado
  • cilantro
  • feta or queso fresco


  • In a small bowl, stir together barbecue sauce, honey and light brown sugar. Set aside.
  • Season both sides of pork roast with salt and pepper and then place in the Crock-Pot® 6-Quart Express Crock Multi-Cooker
    . Alternatively, you can use a 6-quart (or larger) Instant Pot.
  • Pour water around the sides of roast and then pour barbecue mixture over roast.
  • Cover, lock and push meat/stew setting. Set the timer for one hour. It will take about 10 minutes to come to pressure.
  • When timer goes off, let pressure release naturally for 10 minutes, and then turn valve to steam position to do a quick release for remaining pressure. Remove roast and shred using two forks.
  • To assemble tacos, add pork to taco shell and sprinkle on toppings. Spoon additional honey barbecue sauce over tacos, if desired. Serve immediately.


See my tips for making these tacos in the post (above the recipe box)


Serving: 1serving | Calories: 165kcal | Carbohydrates: 33g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 411mg | Potassium: 155mg | Fiber: 1g | Sugar: 32g | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg