Categories: Instant Pot
Ingredients
- 1/2 pineapple, cut into chunks
- 2 canned chipotle chiles, seeded + 2 tbsp. adobo sauce
- 2 tbsp. apple cider vinegar
- 1 tbsp. raw honey
- 1 1/2 tbsp. chile powder
- 3 garlic cloves, chopped
- 2 tsp each dried oregano, ground cumin and sea salt
- 1 tsp black pepper
- 6 lb. pork shoulder, bone removed, trimmed and cut into 1/2-inch chunks
- 1/2 small red onion, chopped
- 16 6-inch corn tortillas
- For Serving:
- Pineapple salsa or chopped pineapple, fresh cilantro, chopped avocado, sliced radishes, pickled onions or hot sauce
Directions
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In a blender or food processor, combine pineapple, chipotles and adobo, vinegar, honey, chile powder, garlic, oregano, ground cumin, salt and pepper; blend until smooth. Line a 6 1/2-inch diameter bowl with a large freezer bag. Place pork and onion in bag, pour in pineapple mixture; massage to coat. Seal bag and freeze. Once mixture is frozen, remove bowl.
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When ready to eat, press Saute on the Instant Pot and set to Medium/Normal. Place frozen pork mixture in pot with 2/3 cup water and cook for 2 minutes. Lock lid and set release valve to Seal. Press Pressure Cook/Manual and set timer to 50 minutes. When cooking is finished, leave the vent in seal position and allow pressure to release naturally. When metal pin in lid falls and all pressure is released, unlock lid.
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Strain pork mixture, reserving liquid. Shred pork. Add back a few spoonfuls of liquid; serve with tortillas and toppings as desired.