Description

These Instant Pot tacos al pastor combine all the yummy deliciousness found in the traditional Mexican pork and pineapple tacos. But these ones easier and faster to make!

Ingredients

Units Scale

2 cups fresh pineapple, roughly chopped (about 1 small cored pineapple)
1/2 cup chopped red or yellow onion
2 cloves garlic
1/4 cup maple syrup (optional)
2 tablespoons white wine vinegar
2 canned chipotle peppers, roughly chopped (don’t wash off the adobo sauce)
1/4 cup fresh lime juice
2–3 teaspoons chili powder (add less if you’re super sensitive to spices)
1 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 pounds pork shoulder trimmed of excess fat and cut into 2-inch cubes
Fresh warm corn tortillas
Toppings: Chopped fresh pineapple, finely chopped white onion, salsa verde, fresh lime juice, cilantro

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Instructions

MAKE THE MARINADE: Start off by making the marinade by blending fresh pineapple, onion, garlic, vinegar, chipotle peppers, lime juice, maple syrup (optional), chili powder, cumin, paprika, salt, and pepper in a food processor or blender.
ADD THE PORK: Next, trim your pork of excess fat and cut it into 2-inch cubes. I like to use boneless pork butt or shoulder when making this Instant Pot tacos al pastor recipe. Add the meat and marinade to a Ziploc plastic bag. And refrigerate for at least 1 hour or up to 8 hours.
COOK THE MEAT: When ready to cook, add the meat and the marinade to the Instant Pot and cook on high pressure for 45 minutes. When done cooking, let the pork sit in the Instant Pot for 15 minutes, allowing the pressure release naturally (don’t release the pressure valve for 15 minutes).
SHRED THE MEAT: Next, shred the meat. If you want, you can then transfer the shredded pork to a baking sheet and place under a broiler for a few minutes just to char the edges of the meat. This step is optional.
SERVE: Pile shredded pork onto your warm corn tortillas and top with some fresh diced pineapple and white onions. Dizzle with some salsa verde, if desired. And then top with a squeeze of fresh lime juice and a sprinkling of chopped cilantro.

Notes

The Pork: I use boneless pork butt or shoulder when making these Instant Pot tacos al pastor.

The Pineapple: I recommend using fresh pineapple in this recipe. Canned pineapple is often way sweeter and could throw off the flavor balance.

The Salsa Verde: Salsa verde is a delicious green salsa made with roasted tomatillos, chile peppers, lime juice, cilantro, and onion. I like to save time and effort by using a high-quality store-bought salsa verde.

The Cilantro: I know a lot of you hate cilantro. If you do, just leave it off. You can add some Italian parsley if you want or just skip it.

Make-Ahead & Storage: You can make your pork up to 3 days ahead of time and then store it covered in the refrigerator until ready to use.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main
Method: Instant Pot