Instant Pot Tacos Al Pastor Recipe
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
8 tacos
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Calories
265 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Mexican
Instant Pot Tacos Al Pastor Recipe
Description
This recipe begins by blending a marinade of fresh pineapple, red onion, garlic, maple syrup, apple cider vinegar, chipotle peppers in adobo sauce, lime juice, and spices including chili powder, cumin, paprika, salt, and pepper until completely smooth. Pork shoulder pieces are coated in this marinade and refrigerated for up to 8 hours to marinate thoroughly.
The marinated pork is cooked under high pressure in an Instant Pot for 45 minutes, followed by a natural release to ensure tender, juicy meat. After shredding the pork, it rests briefly to settle. This preparation results in tender, flavorful meat with a balance of smoky, sweet, and tangy tastes.
The shredded pork is traditionally served on warm corn tortillas with fresh diced pineapple, chopped red onion, cilantro, and avocado. These toppings complement the savory pork with crispiness, acidity, and creaminess.
Adjust tortillas by doubling if pork is fatty and produces excess liquid to prevent sogginess. Chipotle peppers include sauce which contributes to the marinade's volume. Nutritional info assumes one taco per corn tortilla serving.
Ingredients
- 2 cups pineapple fresh, roughly chopped
- ¾ cup red onion finely chopped
- 2 garlic crushed, cloves
- ⅓ cup pure maple syrup or brown sugar
- 2 Tbsp. apple cider vinegar or white wine vinegar
- 2 chipotle peppers in adobo sauce
- 1 lime juice
- 1 Tbsp. chili powder
- 1 tsp. cumin
- ½ tsp. paprika
- 1 ¼ teaspoon salt
- ½ tsp. black pepper
- 2 pounds pork shoulder trimmed of excess fat and cut into 2-inch cubes
To Make Tacos:
- 8-16 corn tortillas
- ½ cup pineapple fresh, finely diced
- ¼ cup red onion finely chopped, optional
- cilantro optional
- avocado optional
Instructions
- In a high speed blender or food processor combine pineapple, onion, garlic, maple syrup, vinegar, chipotle peppers, lime juice, chili powder, cumin, paprika, salt, and pepper. Blend for 1-2 minutes or until marinade is completely smooth.
- Place trimmed and cubed pork shoulder in a large bowl or a gallon-sized zip-top bag along with the marinade. Refrigerate for at least 1 hour or up to 8 hours.
- Once ready to cook, add pork and marinade into the Instant Pot. Cover, make sure pressure release valve is sealed, and cook on high pressure for 45 minutes. Once the timer goes off, let the pork sit in the Instant Pot for 10 minutes for a 10 minute natural pressure release (NPR).
- After 10 minutes, release the pressure valve and let it ventilate until you are able to open the Instant Pot. Shred the pork and let it sit for 10 minutes before serving.
- Serve shredded pork on corn tortillas with diced pineapple, red onions, cilantro, and avocado. Enjoy!
Notes
- If pork shoulder has excess fat causing too much liquid, double the corn tortillas to keep tacos intact.
- Chipotle peppers in adobo sauce typically come with about 2 peppers per 1/4 cup of sauce, used for marinade consistency.
- Nutrition facts are calculated per one taco with a single corn tortilla.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 24g | 48% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 59mg | 20% |
| Sodium | 525mg | 22% |
| Potassium | 600mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 795IU | 16% |
| Vitamin C | 27.9mg | 31% |
| Calcium | 67mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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