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Instant Pot Tacos al Pastor Recipe

Instant Pot Tacos Al Pastor

Enjoy the bold, sweet, and spicy flavors of classic Tacos al Pastor made easy in your Instant Pot. Juicy pork is marinated in a blend of pineapple, chili, and flavorful spices, then pressure-cooked for tender, delicious tacos ready in under an hour. Perfect for a family dinner or a fiesta with friends!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 3 persons
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 450 g boneless pork shoulder, cut into 2-inch chunks
  • 100 g pineapple, diced plus extra for garnish
  • 60 ml orange juice
  • 40 g white onion, roughly chopped
  • 3 cloves garlic
  • 2 dried guajillo chiles stems and seeds removed, soaked in hot water for 10 minutes
  • 1 dried ancho chile stem and seeds removed, soaked in hot water for 10 minutes
  • 2 tablespoons apple cider vinegar
  • 1.5 teaspoons salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cloves
  • 6 small corn tortillas
  • 15 g fresh cilantro, chopped for garnish
  • 1 lime, cut into wedges for serving

Equipment

  • 1 Instant Pot 6-quart or larger
  • 1 Blender or food processor
  • 1 Cutting board
  • 1 Tongs
  • 1 Mixing bowls

Method
 

  1. In a blender or food processor, combine pineapple, orange juice, onion, garlic, soaked chiles, apple cider vinegar, salt, oregano, cumin, black pepper, and cloves. Blend until completely smooth.
  2. Place pork shoulder chunks in a large bowl. Pour marinade over the pork and toss to coat thoroughly. Cover and marinate in the fridge for at least 15 minutes.
  3. Transfer pork and all marinade into the Instant Pot. Secure lid and set to 'Manual' or 'Pressure Cook' on high for 25 minutes. Allow a natural pressure release for 5 minutes, then quick release remaining pressure.
  4. Open the lid and use tongs to transfer pork onto a cutting board. Shred meat using two forks. Return shredded pork to the Instant Pot, tossing with juices.
  5. While pork rests in juices, heat a nonstick skillet over medium-high heat. Warm tortillas for about 30 seconds per side.
  6. Fill each tortilla with shredded pork. Top with diced pineapple, chopped cilantro, and a squeeze of fresh lime.
  7. For extra caramelization, broil shredded pork on a baking sheet for 3-5 minutes before serving.

Notes

For extra caramelization, broil shredded pork on a baking sheet for 3-5 minutes before serving.
Substitute flour tortillas if preferred.
Marinate pork overnight for maximum flavor.