Instant Pot Tacos El Pastor
One of my favorites. Pork and pineapple. So easy and healthy too!! If you don't have an IP you can use a regular crockpot and cook this for 6 hours on a high heat setting . Amazing!!
* 2 cups pineapple fresh, roughly chopped
* ¾ cup red onion finely chopped
* 2 cloves garlic crushed
* ⅓ cup maple syrup
* 2 Tbsp. apple cider vinegar or white wine vinegar
* 2 chipotle peppers in adobo sauce
* 2 Tbsp. lime juice
* 1 Tbsp. chili powder
* 1 tsp. cumin
* ½ tsp. paprika
* 1 ¼ teaspoon salt
* ½ tsp. pepper
* 2 pounds pork shoulder trimmed of excess fat and cut into 2-inch cubes
* 8-16 corn tortillas*
* ½ cup pineapple fresh, finely diced
* ¼ cup red onion finely chopped, optional
* Cilantro optional
* Avocado optional
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 gallon-sized zip-top bag. 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!
If your pork shoulder was very fatty you may have a bit too much liquid. If so, double up the corn tortillas to make sure your tacos do not fall apart!