These Instant Pot Tacos Al Pastor are bright, juicy, and full of flavor. A classic street-taco favorite from central Mexico, tacos al pastor are usually made with spit-roasted pork and pineapple. This Instant Pot version uses pork tenderloin and a fresh pineapple-based marinade, then finishes with extra pineapple, cotija cheese, and cilantro for authentic taste. Whether you choose corn or flour tortillas, these tacos are quick to prepare and perfect for weeknight dinners or casual gatherings.

Tacos Al Pastor?

Tacos al pastor trace their roots to central Mexico and were influenced by Middle Eastern shawarma preparations introduced by Lebanese immigrants. The result is a flavorful blend of spices and ingredients native to Mexico. This recipe adapts that classic profile into an approachable Instant Pot method so you can enjoy tender, shredded al pastor without specialized equipment.

I’ve simplified the traditional technique into a straightforward Instant Pot recipe using ingredients available at most grocery stores. The pineapple-forward marinade adds sweetness and acidity while spices bring warmth and depth.

Instant Pot Tacos Al Pastor

The key to great al pastor is the marinade. Marinating the pork lets the flavors penetrate and the pineapple helps tenderize the meat. After marinating, the Instant Pot finishes the pork quickly while locking in moisture and making shredding effortless. High-pressure cooking is ideal for shreddable meats and yields consistent results.

This recipe works in any Instant Pot size—6-quart or 8-quart—without changing the cooking time. Use the size you have on hand and follow the same times for reliable tender pork.

Why marinate the pork?

Marinating the pork in a fresh pineapple-based mixture enhances flavor and helps tenderize the meat. For best results, marinate at least 2 hours or overnight. The longer the pork soaks, the more pronounced the pineapple and spice notes will be.

Allowing adequate marinating time transforms the pork into rich, juicy shredded meat that stands up well to the bright toppings in these tacos.

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Yield: 6 servings, 2 tacos per person

Instant Pot Tacos Al Pastor

These Instant Pot Tacos Al Pastor feature a fresh pineapple-centered marinade and are finished with cheese and bright toppings for a balanced, vibrant taco.

Prep Time
10 minutes

Cook Time
1 hour

Additional Time
10 minutes

Total Time
1 hour 20 minutes

Ingredients

• 1 (2–3 pound) pork tenderloin
• 1/2 white onion
• 2 cups pineapple chunks (fresh, frozen, or canned)
• 1 tablespoon oregano
• 1 tablespoon chili powder
• 4 cloves garlic
• 1 cup orange juice
• 2 teaspoons salt
• 1 bay leaf
• 1 teaspoon ground cinnamon
• 1 tablespoon white vinegar
• 1 teaspoon ground cumin
• 1 (8 ounce) can diced tomatoes
• 1 (7 ounce) can chipotle peppers in adobo sauce

For the Taco Toppings

• 12 corn or flour tortillas
• 1 cup pineapple chunks
• 1/2 cup diced onion, red or white
• 1 jalapeno, thinly diced
• 1/4 cup diced cilantro
• 1/4 cup cotija cheese
• 1 fresh lime, cut into wedges

Instructions

1. Cut the pork tenderloin into four pieces and place them in a large bowl.
2. Combine the onion, pineapple, oregano, garlic, orange juice, chili powder, salt, bay leaf, cinnamon, white vinegar, cumin, diced tomatoes, and chipotle peppers in a blender and blend until smooth.
3. Pour the marinade over the pork in a gallon-sized resealable bag and refrigerate for a minimum of 2 hours, or overnight for best flavor.
4. After marinating, add the pork to the Instant Pot with one cup of the reserved marinade. Close the lid and set the valve to sealed. Select Manual (High Pressure) and cook for 60 minutes.
5. When cooking finishes, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure and remove the lid.
6. Shred the pork with two forks in the cooking juices and set aside. Taste and adjust seasoning if needed.
7. Warm the tortillas. Prepare the pineapple, onion, jalapeno, cilantro, and cotija cheese for topping.
8. Assemble the tacos by adding a few tablespoons of shredded pork to each tortilla, then top with pineapple chunks, diced onion, jalapeno, cilantro, and cotija. Squeeze lime over the top and serve immediately.

Notes

Slow cooker option: After marinating, place the pork and 1 cup of reserved marinade in a slow cooker. Cook on low for 8–10 hours or on high for 4–6 hours, until the pork shreds easily with a fork.