Instant Pot Al Pastor Tacos
This al pastor Instant Pot recipe turns pork sirloin into smoky, sweet, juicy taco meat with chipotle, pineapple, bacon, and Sazón. Easy enough for weeknights and so good piled into warm tortillas with onion, cilantro, and lime.
I made this al pastor Instant Pot recipe on a night when I wanted taco shop energy without babysitting a pan for half the evening, and it absolutely delivered. The pork cooks in about 1 hour and 10 minutes with chipotle peppers, crushed pineapple, bacon, and Sazón, so you get that smoky-sweet, saucy al pastor vibe without dealing with a spit roast or an all-day cook.
I’ve tested this one a few times now, and it’s exactly the kind of dinner I keep coming back to when I want something a little extra but still realistic for a weeknight. The pork comes out tender enough to shred, the sauce has just the right mix of heat and sweetness, and once it lands in a warm corn tortilla with onion, cilantro, and pineapple, dinner gets very quiet. Always a good sign.
I usually make this for taco night, but it also works for meal prep or feeding a hungry group without turning your kitchen into a whole production. And if you want to crisp the shredded pork under the broiler before serving, do it. Those caramelized edges are a very good life choice.
Why This Recipe Works
This one earns a repeat spot for a few very good reasons.
- You get bold al pastor flavor without a complicated setup.
- The Instant Pot keeps the pork tender and juicy in a pretty reasonable amount of time.
- Chipotle in adobo brings smoky heat, while pineapple rounds it out with sweetness.
- Bacon adds extra savory depth right from the start, which I really like in a pressure cooker recipe.
- It makes enough for al pastor tacos, rice bowls, nachos, or leftovers the next day.
- The toppings keep everything balanced, fresh, and not too heavy.
Ingredient Notes
The ingredient list is straightforward, but each one is doing something useful here.
Pork sirloin roast: I like pork sirloin for this because it shreds nicely without feeling quite as rich as shoulder. Since there’s bacon in the pot too, that balance works well. If pork shoulder is what you have, you can use it for a richer result.
Sazón seasoning with coriander and annatto: This adds seasoning, color, and a lot of flavor fast. It’s one of the reasons this recipe comes together so well without a giant spice list.
Chipotle peppers in adobo: These bring the smoky heat. If you want a milder batch, remove the seeds or rinse off some of the adobo before blending.
Crushed pineapple: This adds sweetness and helps the marinade blend up smoothly. I’ve found crushed pineapple is the easiest option here, but pineapple chunks work too if that’s what’s in the pantry.
Bacon: Not traditional, but I stand by it. It adds smoky, savory richness and gives the pork a better flavor base right from the beginning.
Chicken broth: Helps make the sauce blend smoothly and keeps enough liquid in the pot for pressure cooking.
Corn tortillas, white onion, cilantro, pineapple, and lime: This is my favorite way to serve it. The toppings brighten up the rich pork and make the tacos taste fresh instead of heavy.
Substitutions
These swaps keep the recipe flexible without losing that smoky-sweet al pastor flavor.
- Pork shoulder instead of pork sirloin: Richer, fattier, and still shreds beautifully.
- Achiote paste instead of Sazón: If you want a more traditional al pastor-style flavor, use about 2 tablespoons of achiote paste for every 1 packet of Sazón. One 3.5-ounce block of paste will be enough.
- Pineapple chunks instead of crushed pineapple: Totally fine. Just blend the marinade a little longer.
- Flour tortillas instead of corn: Not my first pick for al pastor tacos, but use what you like.
- Less chipotle for lower heat: Easy fix if you’re feeding spice-sensitive people.
What You’ll Need
You don’t need anything fancy here. Just a blender for the sauce, your Instant Pot, tongs, paper towels for soaking up extra grease, and an instant-read thermometer to check that the pork is cooked through.
How to Make Al Pastor in an Instant Pot
This is the part where the Instant Pot does most of the work, which is exactly what I want from it.
- Start by blending the marinade until it’s smooth and pourable. You want the chipotle, pineapple, broth, and seasoning fully combined so the pork cooks in a sauce that’s balanced from the start instead of patchy and uneven.
- Season the pork really well and brown it with the bacon before pressure cooking. Don’t rush that step. I’ve made enough braised meat recipes to know the flavor is always better when the meat gets some color first. The pot should smell smoky, savory, and slightly sweet before you ever lock on the lid.
- Once the pork pressure cooks, it should be tender enough to shred without a fight. If it still feels tight or firm, give it a few more minutes under pressure. After shredding, stir the meat back into the sauce so it can soak up all that smoky, red-orange goodness.
- For tacos, I like warming or lightly charring the tortillas first, so they hold up better. Then pile on the pork, onion, cilantro, pineapple, and a squeeze of lime.
If you want those crisp little edges that make shredded pork even better, spread some on a sheet pan and broil it for a couple of minutes before serving. Not required. Very worth it.
Tips for the Best Al Pastor
This recipe is pretty straightforward, but a few small moves will make the al pastor even better.
- Brown the pork well. That first layer of flavor matters more than people think.
- Drain excess grease if needed. Since bacon and pork both add fat, I usually soak up some with paper towels before adding the sauce.
- Warm the tortillas first. This makes them more pliable and much less likely to split.
- Taste your toppings. The pork is rich, so the onion, cilantro, and lime really help balance everything out.
- Want it a little sweeter? Add extra pineapple chunks right before serving.
Instant Pot Al Pastor Tacos Recipe
Ingredients
- 1 ½ cups low-sodium chicken broth
- 7 ounces canned chipotle peppers in adobo (see note)
- 16 ounces canned crushed pineapple with juice
- 4 packets Sazón seasoning with coriander & annatto divided (see note)
- 2 pounds pork sirloin roast (see note)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 8 ounces thick-cut bacon diced
- corn tortillas for serving
- white onion peeled and diced, for serving
- cilantro chopped, for serving
- pineapple chunks for serving (fresh or drained from a can)
- lime wedges for garnish
Instructions
- To a blender, add 1 1/2 cups low-sodium chicken broth, 7 ounces canned chipotle peppers in adobo, 16 ounces canned crushed pineapple, and 1 packets Sazón seasoning with coriander & annatto. Cover and blend until smooth to make the marinade. Set aside.
- Cut the 2 pounds pork sirloin roast into quarters. In a bowl, combine the 2 teaspoons salt, 1 teaspoon black pepper, and 3 packets Sazón seasoning with coriander & annatto. Rub the spice mix all over the pork piece and then set aside.
- Turn the Instant Pot to saute and cook the diced 8 ounces thick-cut bacon until crispy, about 3-5 minutes, stirring frequently. Add the pork pieces to the Instant Pot and brown on all sides, about 5 minutes. Turn off the pot. Holding a piece of paper towel with tongs, soak up any excess grease in the pot.
- Pour the al pastor marinade over the pork roast and stir as best you can to loosen any fond on the bottom of the pot.
- Lock the Instant Pot lid in place, set it to sealing, and set the pot to high pressure (manual) for 35 minutes.
- Once the cooking time is up, let the pressure naturally release for 10 minutes, and then carefully quick-release the rest. Use an instant-read thermometer to check that the pork has an internal temperature of 145 degrees F. *Pro Tip: If it's up to temp but still feels tight, add a few more minutes under pressure. Reseal the Instant Pot and cook for another 5-10 minutes.
- Remove the pork roast from the pot and shred it on a cutting board with a couple of forks. Then return the pork to the sauce and stir to combine.
- Serve warm in corn tortillas, with chopped white onion, cilantro, and pineapple chunks on top, and lime wedges for garnish.
Notes
- Nutritional information is based on 1/4 pound of al pastor meat, 1 tortilla, 1 tablespoon of onion, 1 tablespoon of cilantro, and 2 tablespoons of pineapple chunks per taco.
- A sirloin pork roast will be about 2 to 4 pounds. This recipe can accommodate up to a 4-pound roast.
- Remove seeds from the chipotle peppers and/or rinse off the adobo sauce for a milder marinade.
- If you prefer to use achiote paste, substitute about 2 tablespoons of paste per 1 packet of Sazón seasoning. One 3.5-ounce box of paste will be enough.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
FAQ
It should hit 145 degrees F and shred easily. If it’s technically up to temp but still feels tough, I’d give it another 5 to 10 minutes under pressure. Texture matters here just as much as temperature.
If the shredded pork looks extra saucy, hit sauté for a few minutes to cook down the sauce a bit, or use a slotted spoon when filling tacos.
Absolutely. Cook the bacon in a skillet over medium-high heat until crispy, and then transfer it to the crock pot. Sear the seasoned pork pieces in the bacon grease, and then put them in the crock pot and pour in the sauce. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, then shred and let it sit in the sauce before serving.
Yes, and I actually think it reheats really well. Make it a day ahead, store it in the sauce, and warm it back up when you’re ready to eat.
Tacos are the obvious move, but leftovers are also great in quesadillas, burrito bowls, nachos, or piled over rice.
Storage and Reheating
Store leftover al pastor in an airtight container in the fridge for up to 4 days.
For reheating, warm it in a skillet over medium heat or microwave it until hot. I usually prefer the skillet because the sauce thickens up a little, and the meat gets a better texture.
You can also freeze it for up to 3 months. Let it cool first, then freeze it in portions with some of the sauce so it stays juicy. Thaw overnight in the refrigerator before reheating.
What to Serve with It
If you’re turning this into a full taco-night spread, start with Restaurant-Style Blender Salsa and Guacamole Dip on the table, add Mexican rice and refried beans on the side, and make a batch of Pomegranate Margaritas or Tequila Sunrises for the group.