Instant Pot Tacos al Pastor

Instant Pot tacos al pastor is the easiest way to make delicious al pastor! This tender shredded pork cooks in a flavorful sauce and makes a great taco filling.

One of the things that I miss most about living in Arizona is all of the great Mexican food. Since I can’t just run to the local taco shop and grab the food I crave, I’ve learned to make easy versions at home.

This al pastor taco recipe is one of those easy homemade recipes! The prep takes just minutes, and then everything cooks into a super flavorful taco filling.

The recipe does make quite a bit, so I’ve included directions for freezing leftovers just above the recipe.

HOW TO MAKE AL PASTOR tacos in the Instant Pot

Add the pork shoulder cubes, onion, garlic, ⅓ cup crushed pineapple, chile powder, adobo chile sauce, cumin, oregano, cider vinegar, and chicken broth to the inner pot. Close and lock the lid.

Turn the pressure release valve to SEALING. Cook.

When the cooking time has finished, let the pressure release naturally for 15 minutes. Turn the pressure release valve to VENTING to release any remaining pressure.

Remove and shred meat. Press SAUTE, and heat the cooking liquid to reduce for 10 minutes, stirring occasionally.

Return the shredded meat to the cooking liquid, and toss to coat. Stir in remaining ⅓ cup crushed pineapple.

TIPS

• Pork: I trim up quite a bit of the fat as I’m cubing the pork. I don’t trim it all away because I don’t want the pork to dry out as it cooks, but I do trim away some so that the cooking liquid isn’t as greasy at the end.
• Chile powder: I like to use ancho chile powder because it has a nice smokiness to it.
• Chile powder and adobo chile pepper sauce: I use enough to add flavor but not give the dish heat. If you want more heat, feel free to adjust either or both accordingly.
• Chicken broth: I like to use reduced sodium broth to better control the salt. You can use regular or no salt if you prefer.

Serving suggestions

I serve this pork in either a hard or a soft taco shell. I top it with queso fresco, pico de gallo, guacamole, and other toppings.

STORAGE

The pork will keep for up to 4 days when stored in an airtight container in the fridge.

FREEZING

Freezer meal directions

Add all of the ingredients except the chicken broth to a freezer-safe container. Seal and freeze.

When you’re ready to cook the pork, thaw the container in the fridge. Add the contents of the container along with the chicken broth to the Instant Pot inner pot.

Continue with the recipe as-written starting in step 2.

Freeze the leftovers

Since this recipe makes quite a large amount, I usually freeze half for later. I cook the pork as directed, let it come to room temperature, and then I place it in a resealable freezer bag.