These pork al pastor tacos are so juicy and full of flavor. Plus making them in the Instant Pot makes prep and clean up a breeze. This is exactly what I needed as another school year gets under way. The leftovers are an added bonus because they save me from having to figure out what to make for lunch on busy work days.
Ingredients:
(for the port al pastor)
2-3 lb. pork shoulder
2 cups fresh or frozen pineapple chunks
½ red onion, roughly diced
2 cloves garlic
¼ cup chipotle hot sauce (I like this one from Siete Foods)
2 tbsp apple cider vinegar
Juice of one lime
1 tbsp chili powder
1 tsp cumin
1 tsp salt
½ tsp pepper
(for the tacos)
8 grain-free tortillas
½ diced red onion
¼ cup chopped cilantro
Lime wedges for garnish
Directions:
Add the pineapple, onion, garlic, chipotle hot sauce, vinegar, lime juice, chili powder, cumin, salt, and pepper to a high speed blender and blend about 1-2 minutes or until smooth.
Cut the pork into smaller chunks and place them in a deep dish or gallon size freezer bag. Pour the pineapple sauce over top. Let the pork marinate in the pineapple sauce for at least 3 hours (ideally overnight).
Add the pork with all the sauce into the Instant Pot. Seal the pot and cook on manual for 40 minutes.
Once the pork is done in the Instant Pot, let the pressure slow release for 12 minutes before releasing the valve.
Once the valve is released and the Instant Pot is unlocked, take two forks and shred the pork in the sauce.
Assemble the tacos by spooning the pork into each tortilla and topping with onion, cilantro, a spoonful or two of the pineapple sauce, and a lime for garnish.