Instant Pot Tacos al Pastor.
Instant Pot al pastor made with pork shoulder, achiote, smoked chiles, and a little pineapple. Pressure cooked until tender, then seared for crispy edges. All the flavor of the classic Mexico City taco in under an hour.
Servings: 6
Calories: 268kcal
Equipment
Ingredients
- 2-3 pounds pork shoulder cut into bite-size cubes
- 1 teaspoon salt
- ¾ cup water
- 2-3 tablespoon olive oil divided
- 1 medium onion chopped
- 4-6 cloves garlic smashed with knife and then minced
- 1 tsp dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon ground cloves
- 1 tablespoon achiote paste
- 2 tablespoons smoked pepper blend
- ½ teaspoon pepper
- ⅓ cup vinegar white distilled or sherry vinegar
- ¼ cup crushed pineapple
- 1 ½ cup liquid left in instant pot from pork
- pickled red onions or cilantro optional additions/garnishes
Instructions
- Add the cubed pork, salt, and 3/4 cup water to the Instant Pot. Lock the lid and cook on High Pressure (Meat setting) for 30 minutes. [Release method per question 3.]2-3 pounds pork shoulder, 1 teaspoon salt, 3/4 cup water
- While the pork cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté the onion 5 to 7 minutes until caramelized, add the garlic for 30 seconds, then stir in the oregano, cumin, cloves, achiote paste, smoked pepper blend, and black pepper for 30 seconds to toast.2-3 tablespoon olive oil, 1 medium onion, 4-6 cloves garlic, 1 tsp dried oregano, 1 teaspoon ground cumin, 1/4 teaspoon ground cloves, 1 tablespoon achiote paste, 2 tablespoons smoked pepper blend, 1/2 teaspoon pepper
- Stir in the vinegar and pineapple and cook until combined. Scrape the sauce into a bowl and set it aside.1/3 cup vinegar, 1/4 cup crushed pineapple
- Drain the pork, reserving the cooking liquid. Heat the remaining oil in the skillet (cast iron is best) over high heat. Add the pork in a single layer and let it sit undisturbed 2 to 3 minutes until browned, then stir and repeat. Work in batches if needed.
- Return the sauce to the skillet with the pork. Add the reserved liquid a little at a time, up to 1 1/2 cups, tossing until the pork is glossy and coated.
- Serve in warm corn tortillas with fresh pineapple, diced onion, cilantro, pickled red onions, and lime.
Notes
Notes :
- Quince paste variation: use 1/4 cup quince paste in place of the pineapple for a jammy, less traditional sweetness.
- Broiler option: spread the sauced pork on a sheet pan and broil 3 to 5 minutes until the edges char.
- Slow carb: skip the fruit and add an extra splash of vinegar. Serve in lettuce cups or <a href="https://farmtojar.com/low-carb-tortillas/">low carb tortillas</a>.
- Chicken al pastor: use boneless thighs in 1-inch pieces and cook 8 to 10 minutes at High Pressure, to 165°F.
Nutrition
Calories: 268kcal | Carbohydrates: 5g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 93mg | Sodium: 109mg | Potassium: 542mg | Fiber: 1g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg