Rating: 4.36 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

While traditional al pastor meat is cooked on a spit, this flavorful variation is made using your Instant Pot® or multi-cooker pressure cooker after marinating. The result is a fall-apart tender, flavor-infused pork taco that your family will request again and again.

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
8 hrs 15 mins
total:
9 hrs 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place pork in a large lidded container. Combine pineapple juice, vinegar, orange juice, lime juice, onion, garlic, chipotle peppers, chili powder, cumin, salt, pepper, and sazon in a blender; blend until smooth. Pour sauce over the pork and make sure all chunks of meat are covered. Seal the container and marinate for at least 8 hours or up to 24 hours.

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  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add vegetable oil and heat until hot. Add chunks of marinated pork and brown on all sides, reserving extra sauce, about 5 minutes. You may need to work in batches depending on the size of your Instant Pot®. Turn off Saute mode and pour reserved sauce over the pork. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure first using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the manufacturer's quick release method, about 5 minutes. Unlock and remove the lid.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

  • Remove the pork chunks from the pot using tongs or a slotted spoon, and place them on the baking sheet. Reserve the sauce in the Instant Pot® for now.

  • Use forks to coarsely shred the pork, removing and discarding any excess fatty chunks. Spread meat out evenly on the prepared baking sheet. Add pineapple chunks to the baking sheet with the meat, then place the baking sheet under the broiler. Broil until the tips of the meat and pineapple are beginning to get a little brown and crispy, about 5 minutes. Remove from the oven.

  • Use a spoon to drizzle the reserved sauce from the Instant Pot® over the meat to moisten it and add some more of the marinade flavor.

  • Create tacos by portioning the pork and pineapple chunks on flour tortillas. Add chopped red onion, pico de gallo salsa, avocado, and cilantro. Garnish with lime wedges.

Nutrition Facts

431 calories; protein 21.5g; carbohydrates 54.2g; fat 14.1g; cholesterol 42.6mg; sodium 1338.5mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
03/02/2019
Made it for for 12, it was delish! Homemade guacamole and homemade pick de Gallo, used corn tortillas for more flavor. I would use crushed pineapple next time. Read More
(5)

Most helpful critical review

Rating: 3 stars
06/23/2020
This recipe, which I followed exactly, made a fine and tasty meal, but I have to say it tasted nothing like authentic Mexican pastor meat. I had high hopes given some ingredients I had never used before (sazon and chipotle peppers in adobo) but sadly, that elusive pastor flavor just wasn't there. Plus, it was a heckuva lot of work! To me it was much closer to a pulled pork sandwich in flavor than a Mexican pastor taco. Kudos, however, for the high pressure method which did indeed create perfectly fall apart meat. Note: I marinated for about 9 hours -- no doubt it might have been better to marinate even longer but I still don't think the flavor would be there. Search continues for at-home pastor... Read More
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/02/2019
Made it for for 12, it was delish! Homemade guacamole and homemade pick de Gallo, used corn tortillas for more flavor. I would use crushed pineapple next time. Read More
(5)
Rating: 5 stars
05/01/2020
Perfect recipe for the home cook to make al pastor! The flavor profile was spot on to us and took us back to Mexico, where our obsession with al pastor began. I made the recipe as written with minor substitutes and cook time adjustment due to the amount of meat I had. The only substitutes I made were using canned Chipotle sauce as the Chipotle peppers in adobo sauce were out of stock (used 3 tbsp sauce and probably should have added another 1-2 tbsp), and corn tortillas as that's our preference. I had about 4.5lb pork butt and cooked for 45 min with 15-20 min natural pressure release. Since I made this the night before, I saved the juices in the pot in another container to reheat the meat in the oven so it wouldn't dry out. This recipe is the only one I will make going forward for al pastor. Thank you for the recipe! Read More
(1)
Rating: 4 stars
10/14/2019
I am a big big fan of the Al Pastor at my local Mexican restaurant. Have been a little intimidated by the traditional spit roasting, so looked up a recipe that was a little more accessible. This is so so good. Does not taste like what my restaurant serves, but I will definitely make it again. I forgot fresh garlic and didn’t have minced, so I used a liberal tablespoon. Also was liberal with the cumin. I used two pounds of meat and cut into smaller chunks, so I only pressure cooked for 30 minutes. I used fresh pineapple, and after shredding meat and adding pineapple, I sprayed with cooking oil to help with browning under the broiler. I definitely went more than 5 minutes, but I stirred it a few times. My favorite parts of the meat are always the super crispy parts. Downfall: just a smidge too spicy. My kids will not eat it. Next time I will only add one chipotle. I served it with caramelized onions, fresh cilantro, Monterrey Jack cheese, and lime wedges. Also: So as to not waste the extra pineapple juice and chipotle peppers leftover, I made a second batch of marinade and froze it. I actually added a bit more chipotle peppers to that batch.... so most definitely will either use more meat or plan on feeding the kids something else. Read More
(1)
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Rating: 5 stars
08/17/2020
Complicated but well worth the effort! al Pastor tastes amazing! Read More
Rating: 5 stars
01/20/2021
My husband declared this better than our favorite Mexican restaurants version. This will definitely be a keeper. Read More
Rating: 3 stars
01/30/2021
I don't recommend trying this with any other cut of pork besides what is listed. I tried it with pork loin because my grocery store only sold pork butt in huge quantities, and I wanted something a bit less fatty. I figured it wouldn't change much -- I was wrong. I followed the instructions exactly and didn't adjust the cooking time. The pork was cooked fine but the sauce turned out very weird and separated, so I didn't want to pour it over the meat. As a result the pork was quite dry. I know this is my fault for not following the recipe, but I'm still giving it 3 stars because the flavor simply is not like true tacos as pastor. It's far too sweet. Read More
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Rating: 3 stars
06/22/2020
This recipe, which I followed exactly, made a fine and tasty meal, but I have to say it tasted nothing like authentic Mexican pastor meat. I had high hopes given some ingredients I had never used before (sazon and chipotle peppers in adobo) but sadly, that elusive pastor flavor just wasn't there. Plus, it was a heckuva lot of work! To me it was much closer to a pulled pork sandwich in flavor than a Mexican pastor taco. Kudos, however, for the high pressure method which did indeed create perfectly fall apart meat. Note: I marinated for about 9 hours -- no doubt it might have been better to marinate even longer but I still don't think the flavor would be there. Search continues for at-home pastor... Read More