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Original Post: https://backup.evolvingtable.com/instant-pot-tacos-al-pastor/

Gluten-free Instant Pot Tacos al Pastor on a serving slate with lime wedges on the side.
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4.38 from 50 votes

Instant Pot Tacos Al Pastor

Instant Pot Tacos al Pastor are super tender, full of fresh pineapple and spicy chipotle, and are a simple Instant Pot pork recipe.  Serve these Instant Pot tacos al Pastor for a quick and easy weeknight dinner in gluten-free corn tortillas or over cauliflower rice for a Paleo alternative.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dinner, lunch, Main Course
Cuisine: Mexican
Servings: 8 tacos
Author: London Brazil

Ingredients

  • 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

Instructions

  • 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 along with the marinade. 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!

Notes

  • 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!
  • Nutritional information is calculated for 1 taco with 1 corn tortilla.

Nutrition

Calories: 265kcal | Carbohydrates: 31g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 59mg | Sodium: 525mg | Potassium: 600mg | Fiber: 3g | Sugar: 14g | Vitamin A: 795IU | Vitamin C: 27.9mg | Calcium: 67mg | Iron: 2.3mg