Instant Pot Pineapple and Chipotle Pork Tacos
By The Instant Pot Electric Pressure Cooker Cookbook
Instant Pot Pineapple and Chipotle Pork Tacos
By The Instant Pot Electric Pressure Cooker Cookbook
Yield/Serves:
Makes 4 servings
- Pork:
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1½ teaspoons kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 2½ pounds (1.1 kg) pork butt or shoulder
- ¼ cup (60 ml) fresh orange juice
- 1 canned chipotle chile in adobo sauce, finely chopped, plus 2 tablespoons (30 ml) adobo sauce
- 3 cloves garlic, finely chopped
- 1 medium red onion, thinly sliced
- Salsa:
- 2 cups (310 g) fresh pineapple cut into ½-inch (13 mm) pieces
- ½ small red onion, finely chopped
- ½cup (8 g) chopped fresh cilantro
- 2 tablespoon (30 ml) fresh lime juice
- 1 tablespoon (15 ml) extra-virgin olive oil
- ⅛ teaspoon kosher salt
- Tacos:
- 8 corn tortillas, warmed
This recipe comes from the Instant Pot Electric Pressure Cooker Cookbook. It was designed to be made in the Instant Pot.
In a small bowl combine cumin, chili powder, oregano, salt and pepper.
Trim the pork of any extraneous fat. Cut the pork into quarters and season each piece with the spice rub.
To the Instant Pot, add the orange juice, chipotle, adobo sauce, garlic, and onion. Stir to combine. Add the pork. Lock the lid.
In this step, you have the option to slow-cook or pressure-cook (don’t do both!). To slow-cook: press [Slow Cook], leave the vent open, and cook on "More" for 8 hours. To pressure-cook: press [Manual] and cook on high pressure for 1 hour 15 minutes. Use the "Quick Release" method to vent the steam, then open the lid.
Using two forks, shred the pork and stir to combine in the cooking liquid. Season to taste with salt.
To make the salsa, in a medium bowl combine the pineapple, onion, cilantro, lime juice, olive oil, and salt.
Fill the tortillas with the shredded pork and top with the salsa.
Excerpted from Instant Pot Electric Pressure Cooker Cookbook by Sara Quessenberry and Kate Merker. Copyright © 2017 Race Point Publishing. Photography copyright © 2017 Evi Abeler. Published by Race Point Publishing, an imprint of The Quarto Group. Reproduced by arrangement with the Publisher. All rights reserved.
In a small bowl combine cumin, chili powder, oregano, salt and pepper.
Trim the pork of any extraneous fat. Cut the pork into quarters and season each piece with the spice rub.
To the Instant Pot, add the orange juice, chipotle, adobo sauce, garlic, and onion. Stir to combine. Add the pork. Lock the lid.
In this step, you have the option to slow-cook or pressure-cook (don’t do both!). To slow-cook: press [Slow Cook], leave the vent open, and cook on "More" for 8 hours. To pressure-cook: press [Manual] and cook on high pressure for 1 hour 15 minutes. Use the "Quick Release" method to vent the steam, then open the lid.
Using two forks, shred the pork and stir to combine in the cooking liquid. Season to taste with salt.
To make the salsa, in a medium bowl combine the pineapple, onion, cilantro, lime juice, olive oil, and salt.
Fill the tortillas with the shredded pork and top with the salsa.
Excerpted from Instant Pot Electric Pressure Cooker Cookbook by Sara Quessenberry and Kate Merker. Copyright © 2017 Race Point Publishing. Photography copyright © 2017 Evi Abeler. Published by Race Point Publishing, an imprint of The Quarto Group. Reproduced by arrangement with the Publisher. All rights reserved.