We went horseback riding yesterday and I wanted something quick waiting for us when we returned. I had this recipe tucked away and it seemed like a great time to try it.
The instant pot (multi-pot in my case) can be used as a pressure cooker or slow-cooker for this recipe. I used a hybrid method.
First I seared the pork on both sides, added the puree and then I pressure cooked it for 15 minutes, did the quick release method, stirred everything up and then cooked it on the slow-cooker setting for 6 hours.
It was ready and waiting when we arrived, sweaty, dusty and hungry.
Instant Pot Al Pastor
- 4 lbs boneless pork shoulder, cut into 4 pieces (or equal amount of boneless chicken)
- 1 tbsp oil
- 20 oz pineapple (chunks, rings or fresh)
- 1/2 cup orange juice
- 1/4 apple cider vinegar
- 1 medium onion, rough chopped
- 3 cloves of garlic
- 12 oz chipotle chiles
- 2 tbsp chili powder
- 1 tsp oregano
- 1 tsp cumin
- 2 tsp salt
- 1 bay leaf
- flour tortillas, rice, or crusty rolls
- queso fresco
- diced tomatoes
Instant pot or slow-cooker, blender
Using the saute feature, brown all sides of the pork in oil.
Add pineapple, orange juice, apple cider vinegar, onion, garlic, chipotle chiles, chili powder, oregano, cumin, and salt to the blender and blend until smooth. Pour over pork mixture. Add bay leaf.
Slow-cook method: Cook for 6 to 8 hours. Stir to shred pork
Instant Pot Method: Cook for 30 minutes on high pressure. Once depressurized, determine if the pork is tender enough to shred, if not, pressurize for 10 more minutes.
Remove bay leaf
Serve on soft or toasted tortillas, rice or crusty rolls and garnish with cheese, tomatoes, and cilantro.
We added fresh corn on the cob and a salad for a complete dinner.