Al pastor is the iconic Mexico City taco: a stack of seasoned pork cooked on a rotating spit and then sliced and crisped to order. This adaptation, made with diced pork, produces a very creditable al pastor. The finishing touch of pineapple is traditional, and very good.
- In the Instant Pot, combine the pork, 1⁄2 teaspoon of the salt, and the water. Secure the lid and set the Pressure Release to Sealing. Press Meat/Stew, then set the cooking time for 30 minutes.
- Meanwhile, in a bowl, stir together the ground chile, achiote paste, garlic salt, cumin, pepper, garlic, oil, and vinegar. Stir in the pineapple and onion.
- In a large skillet over medium heat, cooking the pineapple mixture, stirring frequently, for about 5 minutes, until soft. Remove from the heat.
- When the cooking program is complete, press Cancel. Perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and let rest for 10 minutes.
- Using a slotted spoon, transfer the pork to the skillet with the pineapple mixture, then add 1⁄2 cup of the cooking liquid. Cook over medium-high heat, stirring gently, for about 5 minutes, until the mixture looks dry and the pork is slightly crusted.
- Transfer to a bowl and serve with the avocado, diced onion, cilantro, and tortillas for making tacos.
Reprinted with permission from The Essential Mexican Instant Pot Cookbook by Deborah Schneider, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit Erin Scott © 2018