Tacos al pastor made easy. Flavorful pork shoulder, marinated and grilled to perfection. Served over street sized corn tortillas with fresh pineapple, onions, cilantro and a squeeze of lime. The choice of salsa roja or salsa verde is up to you.
Place the sliced pork in the pot and add the al pastor marinade. Cook on low heat for about 6 hours (possibly longer if you are using more meat).
After six hours check the meat and decide if it is tender enough or needs a bit more time.
Once you are satisfied (you can pull the pork with a fork) transfer the meat only (discard marinade juices) to an appropriately sized baking pan
Pace under the broiler for a couple of minutes until the meat gets crispy around the edges.
First marinade the sliced pork for about 2 hours in the fridge.
Transfer to a baking pan and cover with aluminum foil so it will not dry out.
Slow cook for 3-4 hours at 250 F, check for tenderness and continue cooking a little longer if needed.
Remove the aluminum foil when the pork is almost fork tender and cook for another half hour to an hour.
Marinade the sliced pork for 2 hours in the fridge to make sure it becomes infused with flavors and the protein begins to break.
Transfer both meat and marinade to your pressure cooker or instant pot, close lid and set the valve to sealing.
Manually set for high pressure cooking for one hour.
When done, let the pressure be released naturally, about 20 minutes and transfer the pork to a baking pan.
Cook in a 250 F oven for about an hour.
The marinade in this recipe is enough for up to 5 lbs of pork. Yield will vary depending on how much meat is used. Allow for time to marinate pork.
A delicious recipe for salsa roja is this Salsa Borracha.