Pork Tacos with Pineapple Salsa
By :The Ultimate Instant Pot CB for Two by Janet Zimmerman
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More complex than carnitas, the meat for these tacos is loosely based on cochinita pibil, or seasoned pork roasted in a pit in the ground. Lacking a pit in the backyard (actually, lacking a backyard of any kind), I’ve come up with this recipe, which provides the same flavors and is much easier. I like to pair the mildly spicy meat with pineapple salsa, but you can use whatever salsa you prefer.
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Course Main Course
Cuisine Mexican
Difficulty Easy
Browse Category Kid-Friendly, Meat
Duration 30-60 min
Diet Low Carb
Cooking Technique Pressure Cook
Main Ingredient Liquid Smoke, Pork, Ribs
Prep Time 10 minutes
Cook Time 35 minutes
Servings
2 servings
Ingredients
  • 1 teaspoon kosher salt
  • 1/2 tsp dried oregano
  • 1/4 tsp ground cuminPinch cinnamon
  • 1 tbsp extra-virgin olive oil
  • 1/4 tsp freshly ground black pepper
  • 1 tsp liquid smoke optional
  • 2 tbsp Freshly Squeezed Orange Juice
  • 1 1/2 lbs country ribs or pork shoulder cut into 2-inch strips
  • 4 garlic cloves pressed
  • 1/4 cup freshly squeezed lime juice
  • 4 or 6 small corn or flour tortillas warmed
For the salsa
  • 4 ounces fresh pineapple trimmed and chopped (about 1/2 cup)
  • 1/4 small red bell pepper seeded and chopped
  • 1/4 small onion chopped (about 2 tablespoons)
  • 1 small serrano pepper or jalapeño seeded and chopped
  • 2 tbsp chopped cilantro
  • 1 - 2 tsp freshly squeezed lime juice
  • 1/4 tsp kosher salt or more as needed
Course Main Course
Cuisine Mexican
Difficulty Easy
Browse Category Kid-Friendly, Meat
Duration 30-60 min
Diet Low Carb
Cooking Technique Pressure Cook
Main Ingredient Liquid Smoke, Pork, Ribs
Prep Time 10 minutes
Cook Time 35 minutes
Servings
2 servings
Ingredients
  • 1 teaspoon kosher salt
  • 1/2 tsp dried oregano
  • 1/4 tsp ground cuminPinch cinnamon
  • 1 tbsp extra-virgin olive oil
  • 1/4 tsp freshly ground black pepper
  • 1 tsp liquid smoke optional
  • 2 tbsp Freshly Squeezed Orange Juice
  • 1 1/2 lbs country ribs or pork shoulder cut into 2-inch strips
  • 4 garlic cloves pressed
  • 1/4 cup freshly squeezed lime juice
  • 4 or 6 small corn or flour tortillas warmed
For the salsa
  • 4 ounces fresh pineapple trimmed and chopped (about 1/2 cup)
  • 1/4 small red bell pepper seeded and chopped
  • 1/4 small onion chopped (about 2 tablespoons)
  • 1 small serrano pepper or jalapeño seeded and chopped
  • 2 tbsp chopped cilantro
  • 1 - 2 tsp freshly squeezed lime juice
  • 1/4 tsp kosher salt or more as needed
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Instructions
  1. In a small bowl, mix the salt, oregano, cumin, cinnamon, olive oil, pepper, liquid smoke (if using), and orange juice. Sprinkle over the country ribs and lightly rub the spices into the meat. If you have time, let the ribs rest for 30 minutes (or up to overnight in the refrigerator).
  2. Add the garlic and lime juice to the inner pot. Place the ribs in the pot, arranging them in a single layer. Lock the lid into place. Select Manual or Pressure Cook; adjust the pressure to High and the time to 25 minutes.
  3. While the pork is cooking, make the salsa. In a medium bowl, mix the pineapple, bell pepper, onion, pepper, cilantro, 1 teaspoon of lime juice, and salt. Taste and add the second teaspoon of lime juice if you want it more tart.
  4. After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  5. Unlock the lid. Use tongs to remove the ribs to a plate or cutting board. Use forks or your hands to shred the meat into bite-sized chunks, discarding any fat or gristle. To serve, spoon 1/4 cup or so of pork onto a tortilla and top with a spoonful of salsa.
Recipe Notes

Double It: The meat doubles easily and makes great leftovers. Double the ingredients and leave the cooking time the same. The salsa can be doubled but doesn’t keep for more than a day or so refrigerated.

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