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Instant Pot Pork Tacos al Pastor

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PREP TIME
60 min
COOKING TIME
60 min
TOTAL TIME
615 min
SERVINGS
12 servings
Dinner Mexican
Instant Pot Pork Tacos al Pastor
Ingredients
  • 3 pounds pork butt, cut into 2-inch cubes
  • 2 cups pineapple juice
  • 1 cup chopped onion
  • 1/4 cup white vinegar
  • 1 medium orange, juiced
  • 1 medium lime, juiced
  • 4 cloves garlic, chopped
  • 2 chipotle peppers in adobo sauce
  • 1 (1.41 ounce) package sazon seasoning with achiote
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon cumin
  • 1/2 teaspoon ground black pepper
  • vegetable oil as needed
  • 20 ounces pineapple chunks, drained
  • 12 (10 inch) flour tortillas
  • 1/2 cup chopped red onion
  • pico de gallo salsa
  • 1 medium avocado, diced
  • 1/8 cup chopped cilantro
  • 1 lime, cut into wedges
Instructions
1
Put the pork in a large, covered container.
2
Combine pineapple juice, onion, vinegar, orange juice, lime juice, garlic, chipotle peppers in adobo sauce, sazón, chili powder, salt, cumin, and black pepper in a blender until you have a smooth mixture. Pour this over the pork and mix well, ensuring all the meat is coated. Seal the container and let it marinate for at least 8 hours or up to 24 hours.
3
Next, place the multi-functional pressure cooker on the stovetop and select its Sauté function. Add some vegetable oil when it's hot, then carefully add the marinated pork and brown it on all sides. This should take about 5 minutes, working in batches if necessary. Set aside any extra marinade that's left over.
4
Now, turn off the Sauté function and pour in the reserved marinade. Close the lid and lock it, then select high pressure according to the manufacturer's instructions. Set a timer for 35 minutes and let the pressure build up, allowing about 10 to 15 minutes for this process.
5
Release the pressure using the natural-release method, following the manufacturer's instructions. This should take about 10 minutes, after which you'll release any remaining pressure using the quick-release method. Unlock and remove the lid.
6
Position an oven rack about 6 inches from the heat source and preheat your oven's broiler. Line a baking sheet with aluminum foil for easy cleanup.
7
Transfer the pork to the prepared baking sheet and keep any remaining sauce in the pressure cooker. Use forks to shred the pork into smaller pieces, discarding any excess fatty parts.
8
Spread the shredded meat out evenly onto the baking sheet and add some pineapple chunks. Place the baking sheet under the broiler and let it cook until the tips of the meat and pineapples start to get a little brown and crispy, about 5 minutes.
9
Remove the pork from the oven and drizzle it with any remaining sauce from the pressure cooker. This will help keep the meat moist and add more flavor.
10
Arrange the shredded pork and pineapple chunks on tortillas, then top with some onion, pico de gallo, avocado, and cilantro. Finish it off by garnishing with lime wedges.