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Instant Pot Tacos al Pastor
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
615 minutes
Delicious tacos al pastor made quickly in an Instant Pot, no spit needed. Tender, flavorful pork ready in no time for a tasty meal.
Ingredients:
  • 3 pounds pork butt, cut into 2-inch cubes
  • 2 cups pineapple juice
  • 1 cup chopped onion
  • 0.25 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
  • 1.5 teaspoons salt
  • 1 teaspoon cumin
  • vegetable oil as needed
  • 20 ounces pineapple chunks, drained
  • 12 (10 inch) flour tortillas
  • 0.5 cup chopped red onion
  • pico de gallo salsa
  • 1 medium avocado, diced
  • 0.125 cup chopped cilantro
  • 1 lime, cut into wedges
Instructions:
  • Place the pork in a spacious container with a lid.
  • In a blender, combine pineapple juice, onion, vinegar, orange juice, lime juice, garlic, chipotle peppers in adobo sauce, sazón, chili powder, salt, cumin, and black pepper. Blend until smooth. Pour the marinade over the pork, ensuring all meat is coated. Seal the container and refrigerate for at least 8 hours or up to 24 hours.
  • Preheat a multi-functional pressure cooker like Instant Pot on the Sauté setting and add vegetable oil. Once hot, add the marinated pork and sear until golden on all sides, in batches if needed, for around 5 minutes per batch. Keep any remaining marinade in a covered container for later use.
  • Stop sautéing and add in the reserved marinade. Seal the lid and select high pressure for 35 minutes following the manufacturer's instructions. Let pressure build for 10 to 15 minutes.
  • Follow the manufacturer's instructions to release pressure naturally for about 10 minutes. Then, quick-release the remaining pressure for about 5 minutes. Unlock and remove the lid.
  • Position the oven rack 6 inches below the heat source and preheat the broiler. Cover a baking sheet with aluminum foil.
  • Transfer the pork to the baking sheet, leaving the sauce in the Instant Pot. Use forks to shred the pork coarsely, discarding any fatty chunks. Evenly spread the shredded pork on the baking sheet, then add the pineapple chunks.
  • Broil in the preheated oven until the meat and pineapples are slightly browned and crispy at the edges, which will take approximately 5 minutes. Remove from the oven.
  • Pour the reserved sauce from the Instant Pot over the pork for added moisture and flavor. Place the pork and pineapple chunks on tortillas. Top with onion, pico de gallo, avocado, and cilantro. Serve with lime wedges for garnish.

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