These Instant Pot Tacos Al Pastor are so fresh and flavorful. Tacos Al Pastor are pork tacos that are popular in Central Mexico. I make this recipe using a pork tenderloin, a fresh pineapple marinade, and topped with more fresh pineapple, cotija cheese, and cilantro. Using the Instant Pot makes this recipe quick and easy to prepare! Corn or flour tortilla? Up to you! Whatever you choose, it will be delicious! Make it with me!
Tacos Al Pastor?
Tacos Al Pastor originated in Central Mexico. “Al pastor, also known as tacos al pastor, is a taco made with spit-grilled pork. Based on the lamb shawarma brought by Lebanese immigrants to Mexico, al pastor features a flavor palate that combines traditional Middle Eastern spices with those indigenous to central Mexico.”- Wikipedia. We’ve been loving these Instant Pot Tacos Al Pastor.
I’ve taken this classic Al Pastor dish and converted it into a simple & easy Instant Pot recipe using ingredients that you will find at your local grocery store!
Instant Pot Tacos Al Pastor
The secret is in the marinade! To make this recipe flavorful, you want to plan to marinate the meat before you cook it. After it has been marinated, I use Instant Pot! The Instant Pot is my very favorite way to prepare shredded meats, because the high pressure cooking adds great flavor and texture to the meat! Also, the meat is always very easy to shred!
You can use any size Instant Pot for this recipe. I have both the 6 quart and the 8 quart Instant Pot, and I feel that I reach for my 6 quart the most. Whichever size you have will work, and you do not have to adjust the cooking times!
Why do I marinate the Pork?
Taking the time to marinate the pork in the fresh pineapple mixture will add an incredible taste and flavor to the meat! Marinating meat actually tenderizes it as well.
For this recipe, you can marinate it anywhere between 2 hours-overnight! You want the pork to be flavorful for these Instant Pot Tacos Al Pastor.
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Instant Pot Tacos Al Pastor
These Instant Pot Tacos Al Pastor are delicious. Made with a fresh pineapple-centered marinade, and topped with cheese and flavorful toppings!
Ingredients
- 1 2-3 pound pork tenderloin
- 1/2 white onion
- 2 cups pineapple chunks (fresh, frozen, or canned)
- 1 tablespoon oregano
- 1 tablespoon chili powder
- 4 cloves garlic
- 1 cup orange juice
- 2 teaspoons salt
- 1 bay leaf
- 1 teaspoon ground cinnamon
- 1 tablespoon white vinegar
- 1 teaspoon ground cumin
- 1 8 ounce can diced tomatoes
- 1 7 ounce can chipotles peppers in adobo sauce
For the Taco Toppings
- 12 corn or flour tortillas
- 1 cup pineapple chunks
- 1/2 cup diced onion, red or white
- 1 jalapeno, thinly diced
- 1/4 cup diced cilantro
- 1/4 cup cotija cheese
- 1 fresh lime, cut into wedges
Instructions
- Cut the pork tenderloin into 4 pieces, then place in a large bowl.
- Add the onion, pineapple, oregano, garlic, orange juice, chili powder, salt, bay leaf, cinnamon, white vinegar, cumin, diced tomatoes, and chipotle peppers to a blender and blend until smooth.
- Pour the marinade over the pork tenderloin in a gallon sized ziplock and marinade for a minimum of 2 hours - overnight.
- After marinating, add the pork tenderloin to the Instant Pot with one cup of the marinade. Place the lid on the pot, cover, and make sure the valve is set to sealed. Press the manual button and set to cook for 60 minutes.
- After 60 minutes is up, let the pressure release naturally for 10 minutes, then quick release the remaining pressure and remove the lid from the pot.
- Shred the pork with two forks in the juices from the Instant Pot and set aside.
- Warm the tortillas. Dice and prepare all the toppings.
- To each taco, add a couple tablespoons of the shredded pork, pineapple chunks, onion, jalapeno, and coja cheese. Squeeze a lime wedge over the top. Enjoy!
Notes
For slow cooker: Marinade the pork tenderloin, then add to a slow cooker with 1 cup reserved marinade and cook on low for 8-10 hours or high for 4-6 hours until it shreds easily with a fork.
