This recipe adds a zingy sweetness to any dinner party. It’s traditionally served with diced red onions and fresh pineapple, but you can add all your favourite taco toppings. Recipe courtesy of
Serves six (about 15 small tacos)
Recipe courtesy of Gabby Peyton, thefoodgirlintown.com
2 cups (500 ml) pineapple chopped
½ cup (125 ml) red onion chopped
2 cloves garlic crushed
1/3 cup (78 ml) cup maple syrup
2 Tbsp (30 ml) apple cider vinegar
2 chipotle peppers in adobo sauce
2 Tbsp (30 ml) lime juice
1 Tbsp (15 ml) chili powder
1 tsp (5ml) cumin
½ tsp (2.5 ml) paprika
1¼ tsp (6.25 ml) salt
½ tsp (2.5 ml) pepper
2-3 lbs (907 to 1,361 g) pork shoulder
Combine chopped pineapple and onion, garlic, maple syrup, apple cider vinegar, peppers, lime juice, chili powder, cumin, paprika, salt, and pepper in a food processor and blend until fully combined. Set aside.
Trim excess fat from pork shoulder and cut into two-inch chunks.
Put pork shoulder and marinade in a sealed container or zipper bag to marinate in the fridge for 1–8 hours.
When it’s time to cook, add pork and marinade into the Instant Pot.
Cover, seal pressure valve and cook on high 45 minutes.
When done, let pork rest for at least 10 minutes before releasing pressure valve.
Shred the pork using two forks.
Serve on tortillas with your favourite toppings like sliced pickled red onion and pineapple. Optional: cheese, avocado, salsa, and sour cream.