This is a quick version for the classic Tacos al Pastor, using an instapot and a spice blend. The recipe substitutes quince paste for the pineapple to make a lower carb version.
1cuppickled red onions and cilantrooptional additions/garnishes
Instructions
Add the cubed pork to the instapot, sprinkle with salt and add 3/4 cup water. Close lid and turn instapot setting to meat for 30 minutes.
2-3 pounds pork shoulder, 1 teaspoon salt, 3/4 cup water
About 10-15 minutes before instapot pork is done, start the onion-spice mixture. Add oil to a large skillet and turn to med-high heat. Add chopped onion and saute for about 5 minutes or until caramelized. Add mashed garlic and cook 30 seconds. Add all spices (through pepper) and stir into onion mixture for 30 seconds to toast and blend.
Add vinegar to hot skillet mixture. Add quince paste and melt into the onion mixture, stirring in thoroughly. Set skillet mixture aside until pork is done.
1/3 cup vinegar, 1/4 cup quince paste
When instapot pork is done, open and remove liquid (pork juices and water) from bottom of instapot.At this point you can crisp the meat in a separate skillet if you want the seared/crispy effect. Otherwise add some of the liquid from the instapot to the reserved onion mixture in the skillet and cook over med-high until onion mixture is hot. Add pork chunks and stir thoroughly, coating pork cubes with onion-spice mixture.
1 1/2 cup liquid left in instapot from pork
Serve with low carb tortillas with pickled onions and cilantro garnish.
1 cup pickled red onions and cilantro
Notes
NOTES:
Traditional tacos al pastor call for the meat to be "crisped" or heated up on the stove top. Because I am striving to make everything as easy as possible these days, I simply added it to the Mexican-spiced sauce to finish. You can certainly crisp the pork in a separate skillet before adding it to the onion mixture.
To keep the integrity of al pastor but still get the delicious taste, focus on using really fresh spices, and great pork and then just go easy on the pineapple.