Description
This Instant Pot Tacos Al Pastor recipe is a flavorful and authentic Mexican dish made easy with tender, marinated pork shoulder cooked under pressure and served in warm corn tortillas with fresh pineapple, onions, cilantro, and avocado. The marinade beautifully balances tangy, sweet, smoky, and spicy flavors, making these tacos irresistibly delicious and perfect for a satisfying meal.
Ingredients
Scale
Marinade
- 2 cups fresh pineapple, roughly chopped
- ¾ cup red onion, finely chopped
- 2 garlic cloves, crushed
- ⅓ cup pure maple syrup (or brown sugar)
- 2 tablespoons apple cider vinegar (or white wine vinegar)
- 2 chipotle peppers in adobo sauce
- 1 lime, juiced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1¼ teaspoons salt
- ½ teaspoon pepper
Main
- 2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch cubes
- 8-16 corn tortillas
Toppings (Optional)
- ½ cup fresh pineapple, finely diced
- ¼ cup red onion, finely chopped
- Cilantro
- Avocado
Instructions
- Prepare the Marinade: In a high speed blender or food processor, combine chopped pineapple, red onion, garlic, maple syrup, vinegar, chipotle peppers in adobo, lime juice, chili powder, cumin, paprika, salt, and pepper. Blend for 1-2 minutes until the marinade is completely smooth and well incorporated.
- Marinate the Pork: Place the trimmed and cubed pork shoulder into a large bowl or a gallon-sized zip-top bag. Pour the prepared marinade over the pork, ensuring all pieces are coated. Refrigerate for a minimum of 1 hour, or up to 8 hours, to allow the flavors to penetrate the meat deeply.
- Cook in Instant Pot: When ready to cook, transfer the marinated pork and any remaining marinade into the Instant Pot. Secure the lid and ensure the pressure release valve is set to the sealed position. Cook on high pressure for 45 minutes to achieve tender, flavorful meat.
- Natural Pressure Release: Once the cooking timer goes off, allow the Instant Pot to naturally release pressure for 10 minutes by letting it sit undisturbed. After 10 minutes, carefully release any remaining pressure by turning the valve to vent and wait until the lid can be safely opened.
- Shred and Rest: Open the Instant Pot and shred the pork using two forks. Let the shredded pork sit in the pot for 10 minutes to absorb the juices before serving.
- Assemble and Serve: Warm the corn tortillas, then fill each with a generous amount of shredded pork al pastor. Top with diced pineapple, finely chopped red onion, fresh cilantro, and slices of avocado as desired. Serve immediately and enjoy your delicious tacos al pastor!
Notes
- Marinating the pork longer (up to 8 hours) will deepen the flavor.
- Use fresh pineapple for the best natural sweetness and flavor in the marinade and toppings.
- Adjust chipotle peppers to your heat preference; remove seeds for less spice.
- If you don’t have an Instant Pot, a slow cooker or stovetop braise method can be used, adjusting cook time accordingly.
- Warm tortillas on a dry skillet or directly over a low flame for best texture.
- Optional toppings add freshness and texture but can be omitted as desired.
- Leftover pork can be refrigerated for up to 3 days or frozen for up to 3 months.
