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Instant Pot Pork Al Pastor

Shredded Pork Tacos Al Pastor

Course Main Course
Cuisine Mexican
Keyword homemade tortillas, Mexican pulled pork, pulled pork tacos, tacos al pastor, vegan tortillas
Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 4 hours
Total Time 4 hours 45 minutes
Author Delish D'Lites


Pork Al Pastor Filling

  • 3 pounds boneless pork loin cut into 2-inch cubes
  • 1/4 cup Mazola Corn Oil
  • 2 oranges juiced
  • 1 lime juiced
  • ¼ cup white vinegar
  • 1 cup green onions chopped
  • 4 cloves garlic chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 ½ teaspoons salt
  • ½ teaspoon ground black pepper
  • 1 oz achiote paste or 1 tablespoon paprika
  • 2 tablespoons Mazola Corn Oil for sautéing 

Homemade Flour Tortillas

  • 3 cups all purpose flour
  • 1/3 cup Mazola Corn Oil
  • 1 cup warm water
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt

Taco Garnishes

  • 1 cup pineapple chunks diced
  • 1 cup white onion diced
  • 1 cup fresh cilantro leaves
  • lime wedges


For the Pork Al Pastor Filling

  1. Place pork in a gallon sized zip top bag or large glass mixing bowl. Combine Mazola Corn Oil, orange juice, lime juice, vinegar, onion, garlic, chili powder, cumin, salt, pepper, and achiote/paprika in a blender; blend until smooth. Pour sauce over the pork and make sure all chunks of meat are covered. Seal the container and marinate for at least 4 hours or up to 24 hours.

  2. Turn on a multi-functional pressure cooker and select Saute function. Add corn oil and heat until hot. Add chunks of marinated pork and brown on all sides, reserving extra sauce, about 5 minutes. You may need to work in batches depending on the size of your pressure cooker. Turn off Saute mode and pour reserved sauce over the pork. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure first using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the manufacturer's quick release method, about 5 minutes. Unlock and remove the lid.

  4. Use forks to coarsely shred the pork, Use a spoon to drizzle the reserved sauce from the pressure cooker over the meat to moisten it and add some more of the marinade flavor.

  5. Create tacos by portioning the pork on flour tortillas. Add chopped pineapple, chopped white onion & cilantro. Garnish with lime wedges.

Homemade Flour Tortillas

  1. Add 3 cups of flour, 1 teaspoon of salt and 1 teaspoon of baking powder into a stand mixer bowl with a dough hook attachment.  Mix the dry ingredients briefly to incorporate.

  2. With the mixer on, add in the warm water and corn oil. Mix on medium speed for 2 minutes, until the dough is combined and smooth.  Scrape down the sides of the bowl if needed.

  3. Take the dough out of the bowl and place on a working surface.  Cover with a damn paper towel and allow it to rest for 15 minutes.   If it’s excessively sticky, you can sprinkle the dough with a bit of flour.

  4. Using a knife, pizza cutter or bench scraper, cut the dough into 2 halves. Then cut the halves, into halves, and so forth, until you have 16 pieces of dough. Place a ball of dough between a piece of wax paper and flatten using a rolling pin. Roll out the dough into thin discs. (Don’t stack them yet, they’ll stick.)

  5. Cook for 1 minute on a ungreased griddle or cast iron skiller that’s set to medium-high heat (375-400°F), or until you see bubbles forming, then flip and cook the other side for 30 seconds. You can store the cooked flour tortillas in a plastic ziptop bag in the fridge for a few days, or freeze them for up to 3 months for long term storage. To reheat, wrap the flour tortillas with a damp paper towel and microwave for 30 seconds.