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Instant Pot Tacos Al Pastor - Traditional - Lunch

<p>Chipotle pineapple pork, creamy avocado, and crisp iceberg lettuce top these Instant Pot Tacos Al Pastor. Taking a page from the cuisine of Central Mexico, the highlight of this freezer friendly dish is the spicy pork loin cooked to a perfect fall apart tender.</p>
4 Servings Recipe By

Ingredients

  • 1 pound quarter Pork Tenderloin
  • 2 individual Chipotle Peppers in Adobo Sauce
  • 1 cup dice Onion, Red
  • 1 fluid ounce Vinegar
  • 2 tablespoons Lime Juice
  • 2 teaspoons Sea Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Cumin
  • 2 teaspoons Chipotle Chili Powder
  • 1 cup Water
  • 2 cups dice Pineapple
  • 1 cup chop Cilantro, Fresh

Serving Day Ingredients

  • 8 individual Corn Tortillas
  • 2 cups chop Lettuce, Romaine
  • 2 cups peel, pit, and dice Avocado

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 tacos
  • 496 Calories
  • 10g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 74mg Cholesterol
  • 1116mg Sodium
  • 75g Total Carb
  • 5g Fiber
  • 21g Total Sugars (Includes 0g Added Sugars)
  • 31g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. In the inner pot, combine pork, chipotles, red onion, vinegar, lime juice, sea salt, pepper, garlic powder, cumin, chipotle powder and water.
  3. Place pineapple in blender or food processor, puree and add to the pork mixture.
  4. Lock the lid in place and seal steam nozzle.
  5. Cook on high pressure for 40 minutes.
  6. Release pressure naturally for 10 minutes. Quick release any remaining pressure.
  7. Remove the pork and shred. Return to the inner pot and mix with juices.
  8. Mix in cilantro.
  9. Top each tortilla with pork, lettuce and diced avocado.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. In the inner pot, combine pork, chipotles, red onion, vinegar, lime juice, sea salt, pepper, garlic powder, cumin, chipotle powder and water.
  3. Place pineapple in blender or food processor, puree and add to the pork mixture.
  4. Lock the lid in place and seal steam nozzle.
  5. Cook on high pressure for 40 minutes.
  6. Release pressure naturally for 10 minutes. Quick release any remaining pressure.
  7. Remove the pork and shred. Return to the inner pot and mix with juices.
  8. Mix in cilantro.
  9. Let cool.
  10. Divide among indicated number of bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until heated through.
  3. Top each tortilla with pork, lettuce and diced avocado.

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