Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1 cup pineapple chunks
- 1 onion, diced
- 4 garlic cloves, minced
- 2 chipotle peppers in adobo sauce
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup apple cider vinegar
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup olive oil
- 12 corn tortillas
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. In a blender, combine the pineapple chunks, onion, garlic, chipotle peppers, chili powder, cumin, oregano, salt, black pepper, apple cider vinegar, orange juice, lime juice, and olive oil. Blend until smooth.
2. Place the pork shoulder cubes in the pressure cooker and pour the marinade over them. Stir to coat the pork evenly.
3. Close the pressure cooker lid and set the valve to sealing. Cook on high pressure for 30 minutes.
4. Once the cooking time is up, release the pressure manually and open the lid.
5. Using a slotted spoon, transfer the pork to a large bowl and shred it with two forks.
6. Preheat the oven to 350°F.
7. On a baking sheet, arrange the corn tortillas in a single layer and bake for 5-7 minutes, until they are warm and slightly crispy.
8. To assemble the tacos, place some shredded pork on each tortilla and top with chopped cilantro. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Temperature:
Pressure cooker: High pressure
Oven: 350°F
Serving size:
Makes 12 tacos
Nutritional information:
Calories per serving: 315
Fat: 14g
Carbohydrates: 25g
Protein: 22g
Sodium: 407mg
Sugar: 4g
Fiber: 4g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken thighs or beef chuck roast.
- Chipotle peppers in adobo sauce can be substituted with 1 tsp of smoked paprika.
- Corn tortillas can be substituted with flour tortillas or lettuce cups for a low-carb option.
Variations:
- Add sliced avocado, diced tomatoes, or crumbled queso fresco as additional toppings.
- Use the shredded pork to make quesadillas, burritos, or nachos.
- Make a vegetarian version by using sliced portobello mushrooms instead of pork.
Tips and tricks:
- For a deeper flavor, marinate the pork overnight in the refrigerator before cooking.
- Use a slotted spoon to transfer the pork to a bowl to avoid excess liquid in the tacos.
- To make the tacos spicier, add more chipotle peppers or a dash of hot sauce.
Storage instructions:
Store the leftover shredded pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pork, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with lime wedges and cilantro sprigs.
Garnishes:
Chopped cilantro, lime wedges, sliced avocado, diced tomatoes, crumbled queso fresco.
Pairings:
Serve the tacos with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans, roasted vegetables, guacamole, salsa.
Troubleshooting advice:
- If the pork is tough, it may need to be cooked for a longer time in the pressure cooker.
- If the tacos are too spicy, add a dollop of sour cream or plain yogurt on top to cool them down.
Food safety advice:
- Make sure to release the pressure manually before opening the pressure cooker lid.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before consuming.
Food history:
Taco al pastor is a popular Mexican street food that originated in the 1920s in Mexico City. It is inspired by shawarma, a Middle Eastern dish that is made with spit-roasted meat. The pork is marinated in a blend of spices and pineapple, then cooked on a vertical spit and shaved off into thin slices. In this recipe, we use a pressure cooker to achieve the same tender and flavorful meat in a fraction of the time.
Flavor profiles:
Savory, tangy, sweet, spicy.
Serving suggestions:
Serve the tacos with a cold beer or a margarita for a refreshing and festive meal.
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Region: Mexican