🍽️

Al Pastor Taco Night

Course
Dinner
Servings

2-6

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed the prep ideas!
  • 🧈 To make this recipe Keto friendly, remove the pineapple, replace the orange juice with your favorite stock, and don’t use tortillas or replace with lettuce or cabbage wraps.

Ingredients:

Pork and Marinade

  • 1 (2-3 pound) lean boneless pork roast
  • 1/2 white onion
  • 2 cups pineapple chunks (fresh, frozen, or canned)
  • 1 tbsp oregano
  • 1 tbsp chili powder
  • 4 cloves garlic
  • 1 cup orange juice
  • 2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tbsp white vinegar
  • 1 tsp ground cumin
  • 1 (8 oz) can diced tomatoes
  • 1 (7 oz) can chipotles peppers in adobo sauce

Taco Bar

  • 4 corn or flour tortillas
  • 1/2 cup pineapple chunks, chopped
  • 1/4 red onion, chopped
  • 1 small bunch cilantro, chopped
  • cotija cheese or queso fresco, chopped
  • 1 avocado, sliced

Directions:

  1. 🔪 Al Pastor Marinade (this can be done up to 3 days ahead).
    1. 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.
  2. 🔪 Prepare meat (Can be done up to 1 day ahead).
    1. Cut pork into 2 inch cubes, trimming off excess fat.
    2. Pour the marinade over the pork in a gallon sized ziplock or in a glass tupperware and marinade for a minimum of 2 hours to overnight.
  3. Pressure Cook Pork
    1. After marinating, add the pork tenderloin to the pressure cooker with one cup of the marinade.
    2. Close lid securely and set vent to “Sealing”.
    3. Cook on high pressure for 30 minutes, followed by a full natural release (about 15-20 minutes).
    4. Drain to serve immediately or optionally shred and/or crisp the meat before serving.
  4. Shred Meat (optional)
    1. Set oven broiler to high heat and place shelf to the middle level.
    2. Remove the lid of the pressure cooker once pressure is fully released.
    3. Shred pork with 2 forks in a separate bowl with 1/2 cup of juices or in your stand mixer (including juices) using the paddle (example).
    4. At this point, you can let the pork cool and refrigerate for up to 5 days, or freeze for up to 3 months. Or enjoy!
  5. Crisp Meat (optional)
    1. Transfer pork to a large baking sheet. Spoon about a 1/4 cup+ of the leftover juices evenly on top of the pork.
    2. Broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up.
    3. Remove the baking sheet from the oven, then optionally pour 1/4 cup+ of the remaining juices from the pressure cooker evenly over the pork and toss to combine.
  6. Serve
    1. Warm corn tortillas wrapped in a damp clean kitchen towel or tortilla warmer in the microwave for 30 seconds - 1 minute.
    2. Serve on tortillas topped with chopped red onion, chopped cilantro, chopped cotija cheese or quest fresco, a slice of avocado, pineapple, and your favorite hot sauce or salsa.

Reheat Options

  1. Start at step 5 to reheat, except mix in any gelatinized juices to melt into the meat as it heats.
  2. Or microwave covered with a damp paper towel for 1-2 minutes.
  3. Serve warm in tacos, burritos, salads, or whatever sounds good to you!