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Low carb tacos made with slow cooked pork shoulder

Instapot Tacos al Pastor- Low(ish) Carb

Course Main Course
Cuisine Mexican
Keyword instapot tacos al pastor, low carb - keto, low carb mexican
Meat & Poultry pork
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 244kcal


  • 2-3 lbs pork shoulder cut into bite-size cubes
  • 1 tsp mineral salt
  • 3/4 cup water
  • 2-3 Tbsp olive oil
  • 1 med onion chopped
  • 4-6 cloves garlic smashed with knife and then minced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/4 tsp ground cloves
  • 1 Tbsp achiote paste
  • 1/8 cup smoked pepper blend
  • 1/2 tsp pepper
  • 1/3 cup vinegar white distilled or sherry vinegar
  • 1/4 cup quince paste alternative of pineapple
  • 1 1/2 cup liquid left in instapot from pork
  • 1 cup pickled red onions and cilantro optional additions/garnishes


  • 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
  • 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.  
  • When instapot pork is done, open and remove liquid (pork juices and water) from bottom of instapot and add to onion mixture in skillet over med-high heat.  Add pork chunks and stir thoroughly, coating pork cubes with onion-spice mixture.
  • Serve in low carb tortillas with pickled onions and cilantro garnish.


Calories: 244kcal | Carbohydrates: 18.6g | Protein: 10.3g | Fat: 15.5g | Sugar: 9.3g