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5 from 1 vote
Instant Pot Tacos al Pastor
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins

This easy and quick Instant Pot Tacos al Pastor has all the flavor of a slow cooked meal, in WAY less than half the time!

Course: Main Dish
Cuisine: Mexican
Author: My Zen Kitchen
Tacos al Pastor
  • 3.5 lbs of pork shoulder, trimmed of fat and cut into 2 inch pieces
  • 1 cup fresh pineapple, cut into chunks
  • 1/2 red onion, roughly chopped
  • 1 tbsp white vinegar
  • Juice from 1 orange
  • Juice from 1 lime
  • 1-2 canned chipotles
  • 2 tbsp adobo sauce (from canned chipotles)
  • 3 tbsp Chili powder
  • 1/2 tsp cumin
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 cloves chopped garlic
  • 12 oz Mexican beer (I used Modelo Negro)
  • Corn, or flour tortillas, for serving
  • Cotija cheese, for serving
  • Pineapple Salsa, for serving
Pineapple Salsa
  • 1 cup fresh pineapple, cut into small chunks
  • 1/4 red onion, minced
  • 1/2 mined jalapeno, seeds and membrane removed
  • 1/4 red pepper, minced
  • Juice from 1 lime
  1. Make the marinade: 

    In a blender, or food processor, blend together red onion, pineapple chunks, chipotles and adobo sauce, vinegar, lime juice, orange juice, chili powder, cumin, salt and pepper until smooth. Stir in the minced garlic and set aside until ready to cook the pork. (Note: This can be made a day in advance and stored in the refrigerator an air tight container until ready to use)

    Stir the beer into the marinade right before cooking the pork. 

  2. Cut the pork into 2” pieces and season with salt and pepper, to taste

  3. Turn the Instant Pot to the sauté setting and add 2 T of olive oil. Sear the pork on all sides, working in batches, until all the pork is browned. 

    Select "Cancel" to turn the Instant Pot off and add browned pork back into the Instant Pot. Pour the marinade over the pork, seal the lid and turn the top vent to “Sealing”.

    Select the “Meat” function and cook the pork on high pressure for 35 minutes. Do a natural release for 15 minutes and then release the rest of the pressure manually. 

    *Note: Cooking time will vary depending on how big your pieces of pork are. I cut mine into about 2" pieces and this resulted in extremely tender meat. 

  4. Remove the cooked pork and shred using 2 forks. Spoon some sauce from the Instant Pot over the pork.

  5. Serve in corn or flour tortillas topped with Pineapple Salsa and other desired toppings. (I like Cotija cheese, avocado and Mexican Crema). 

  6. Enjoy!

Recipe Notes

This recipe is adapted from Gimme Some Oven