Shredded Pork Tacos Al Pastor

Ingredients

• 1,361 g (3 lb)boneless pork loin, cut into 5 cm (2-inch) cubes
• 59 ml (¼ cup)corn oil
• 2 orangesorange juice
• 1 limelime juice
• 59 ml (¼ cup)white vinegar
• 150 g (1 cup)chopped spring onions
• 4 clovesgarlic, chopped
• 1 tablespoonchilli powder
• 1 teaspoonground cumin
• 1½ teaspoonssalt
• ½ teaspoonground black pepper
• 28 g (1 oz), or 1 tablespoonachiote paste, or paprika
• 30 ml (2 tablespoons)corn oil, for sautéing
• 375 g (3 cups)plain flour
• 79 ml (⅓ cup)corn oil
• 237 ml (1 cup)warm water
• 1 teaspoonbaking powder
• 1 teaspoonkosher salt
• 165 g (1 cup)diced pineapple
• 160 g (1 cup)diced white onion
• 1 cupfresh coriander leaves
• To tastelime wedges

Instructions

1. 1

   Marinate the pork

   Put the pork in a large glass bowl or a 3.8-litre zip-top bag. Blend the 59 ml corn oil, orange and lime juices, vinegar, spring onions, garlic, chilli powder, cumin, 1½ teaspoons salt, pepper and achiote paste or paprika until smooth. Pour the mixture over the pork, ensuring all the pieces are coated. Seal and refrigerate for at least 4 hours or up to 24 hours.

2. 2

   Brown the pork

   Select the sauté function on a multi-cooker and heat the 30 ml corn oil. Brown the marinated pork on all sides for about 5 minutes, working in batches if needed, and reserve the excess marinade. Turn off the sauté function, pour the reserved sauce over the pork, then close and lock the lid. Cook at high pressure for 20 minutes, allowing 10 to 15 minutes for the pressure to build.

3. 3

   Release the pressure

   Use the natural-release method for about 10 minutes, then release the remaining pressure using the cooker’s quick-release method, which takes about 5 minutes. Unlock and remove the lid according to the manufacturer’s instructions.

4. 4

   Shred the pork

   Pull the pork apart coarsely with two forks. Spoon some of the sauce from the cooker over the meat to moisten it and add more of the marinade flavour.

5. 5

   Mix the dough

   Add the flour, baking powder and 1 teaspoon kosher salt to a stand-mixer bowl fitted with a dough hook, and briefly mix to combine. With the mixer running, add the warm water and 79 ml corn oil. Mix at medium speed for 2 minutes, until the dough is smooth and combined, scraping down the bowl if needed.

6. 6

   Rest the dough

   Turn the dough out onto a work surface. Cover it with a damp paper towel and leave it to rest for 15 minutes. If it is very sticky, sprinkle it with a little flour.

7. 7

   Shape the tortillas

   Cut the dough into 16 pieces, halving it repeatedly. Place one piece between sheets of wax paper and roll it into a thin disc; do not stack the discs, as they may stick.

8. 8

   Cook the tortillas

   Heat an ungreased griddle or cast-iron skillet over medium-high heat, about 190–205°C (375–400°F). Cook each tortilla for 1 minute, until bubbles form, then flip and cook for 30 seconds on the other side. Store cooked tortillas in a zip-top bag in the fridge for a few days or freeze for up to 3 months. To reheat, wrap them in a damp paper towel and microwave for 30 seconds.

9. 9

   Assemble the tacos

   Divide the shredded pork among the flour tortillas. Top with diced pineapple, white onion and coriander leaves, and serve with lime wedges.

What are tacos al pastor?

Tacos al pastor are a Mexican style of taco traditionally associated with spit-roasted, chilli-seasoned pork. This version adapts those flavours for a pressure cooker, using citrus, vinegar and achiote or paprika in the marinade.

Citrus-seasoned pork: the orange and lime bring acidity, while the spice paste gives the meat its savoury, earthy character. Pineapple, onion and coriander add a fresh, sweet finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1140 calories, 91g protein, 90g carbs, 53g fat.

Pork and the flour tortillas provide most of the protein and carbohydrate, while the corn oil contributes much of the fat. Pineapple and citrus add some carbohydrate, with the onion and herbs contributing smaller amounts. For a more balanced plate, serve the tacos with a generous side of fresh vegetables.

The marinade does the flavouring

Blend it smooth: a thoroughly blended marinade coats the pork evenly and distributes the garlic, spring onion and spices. Leave the pork to marinate for at least 4 hours, or up to 24 hours as directed.

Achiote or paprika: achiote paste is the specified option, with paprika offered as an alternative. The recipe keeps the rest of the marinade the same whichever you use.

Build flavour before pressure cooking

Brown in batches: give the pork pieces room in the cooker so they brown rather than crowding together. If your cooker is small, work in batches, keeping the reserved marinade for the pressure-cooking stage.

Save the sauce: pour the reserved marinade over the browned pork before closing the cooker. After cooking, spoon some of the liquid over the shredded meat to keep it moist.

Make thin, flexible tortillas

Rest the dough: the 15-minute rest gives the dough time to settle before rolling. Cover it with a damp towel so it does not dry out.

Roll and cook: roll the portions into thin discs and cook them on an ungreased, hot griddle or skillet. Bubbles are the cue to flip; the second side needs only 30 seconds.

Finish with fresh toppings

Sweet and savoury: diced pineapple offsets the seasoned pork, while white onion and coriander bring a crisp, aromatic contrast. Add the toppings just before serving so they stay fresh.

A squeeze of lime: serve the wedges at the table and let everyone add them to taste. The recipe uses the tortillas as the base, with the pork and toppings divided among them.

Plan around the long marinating time

Start ahead: the pork needs at least 4 hours in its marinade, and can be left for up to 24 hours. The stated total time is 285 minutes, so allow extra time if you choose the longer marinating option.

Cooker timing: pressure takes 10 to 15 minutes to build, followed by 20 minutes at high pressure and the specified pressure release. The tortilla dough can be mixed and shaped while planning the rest of the meal.

Recipe notes & tips

• Marinate the pork in the fridge, not at room temperature.
• Brown the pork in batches if the cooker is crowded.
• Keep the reserved marinade to pour over the pork before pressure cooking.
• Use a damp towel to cover the dough while it rests.
• Keep rolled tortilla discs separate until they go onto the griddle.
• Wrap cooked tortillas in a clean cloth to keep them warm while you finish the batch.

Variations

• Use paprika: choose the recipe’s paprika alternative if you do not have achiote paste.
• Adjust the lime: serve extra lime wedges for a sharper finish at the table.
• Change the tortilla size: roll the 16 dough portions into smaller discs for smaller tacos.
• Make ahead: marinate the pork for up to 24 hours before cooking.
• Freeze tortillas: freeze cooked tortillas for up to 3 months, as directed.

Common mistakes to avoid

• Crowding the cooker: the pork may not brown evenly; cook it in batches.
• Discarding the marinade: reserve it and pour it over the browned pork before pressure cooking.
• Skipping the dough rest: leave the dough covered for 15 minutes before rolling.
• Stacking raw tortillas: they can stick together; keep the rolled discs separate.
• Overcooking the second side: flip when bubbles form and cook the other side for just 30 seconds.
• Serving dry pork: spoon some of the cooker sauce over the shredded meat before assembling.

How to store

Store cooked tortillas in a zip-top bag in the fridge for a few days, or freeze them for up to 3 months; reheat wrapped in a damp paper towel in the microwave for 30 seconds. Refrigerate leftover cooked pork and toppings separately and use within 3 days; reheat the pork until piping hot.

Frequently asked questions