Description
While traditional al pastor meat is cooked on a spit, this flavorful variation is made using your Instant Pot® or multi-cooker pressure cooker after marinating. The result is a fall-apart tender, flavor-infused pork taco that your family will request again and again.
Ingredients
- 3 pounds pork butt, cut into 2-inch cubes
- 2 cups pineapple juice
- ¼ cup white vinegar
- 1 orange, juiced
- 1 lime, juiced
- 1 cup chopped onion
- 4 cloves garlic, chopped
- 2 chipotle peppers in adobo sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 (1.41 ounce) package sazon seasoning with achiote
- vegetable oil as needed
- 20 ounces pineapple chunks, drained
- 12 (10 inch) flour tortillas
- ½ cup chopped red onion
- pico de gallo salsa
- 1 avocado, diced (Optional)
- ⅛ cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Place pork in a large lidded container. Combine pineapple juice
- vinegar
- orange juice
- lime juice
- onion
- garlic
- chipotle peppers
- chili powder
- cumin
- salt
- pepper
- and sazon in a blender; blend until smooth. Pour sauce over the pork and make sure all chunks of meat are covered. Seal the container and marinate for at least 8 hours or up to 24 hours.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add vegetable oil and heat until hot. Add chunks of marinated pork and brown on all sides
- reserving extra sauce
- about 5 minutes. You may need to work in batches depending on the size of your Instant Pot®. Turn off Saute mode and pour reserved sauce over the pork. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure first using the natural-release method according to manufacturer’s instructions
- about 10 minutes. Release remaining pressure using the manufacturer’s quick release method
- about 5 minutes. Unlock and remove the lid.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.
- Remove the pork chunks from the pot using tongs or a slotted spoon
- and place them on the baking sheet. Reserve the sauce in the Instant Pot® for now.
- Use forks to coarsely shred the pork
- removing and discarding any excess fatty chunks. Spread meat out evenly on the prepared baking sheet. Add pineapple chunks to the baking sheet with the meat
- then place the baking sheet under the broiler. Broil until the tips of the meat and pineapple are beginning to get a little brown and crispy
- about 5 minutes. Remove from the oven.
- Use a spoon to drizzle the reserved sauce from the Instant Pot® over the meat to moisten it and add some more of the marinade flavor.
- Create tacos by portioning the pork and pineapple chunks on flour tortillas. Add chopped red onion
- pico de gallo salsa
- avocado
- and cilantro. Garnish with lime wedges.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 9 hrs 30 mins
Servings: 12