pineapple pulled pork tacos
TOTAL TIME: 1.5 hours
SERVES: 6
Protein
1 large pork tenderloin
Milk & Dairy
Feta for garnish
Pantry
1 tbsp smoked paprika
1 tbsp regular paprika
1 tbsp chipotle powder
1 tsp oregano
1/4 cinnamon
2 tsp cumin
1/4 tsp msg
2 cups orange juice
2 tbsp olive oil
Tortillas
Produce
1/2 pineapple
2 limes
1 onion
4 cloves garlic
Cilantro for garnish
Jalapeno for garnish
Pickled red onions for garnish
Start your pork. Mix together your seasonings: 1 tbsp smoked paprika, 1 tbsp regular paprika, 1 tbsp chipotle powder, 1 tsp oregano, 1/4 cinnamon, 2 tsp cumin, 1/4 tsp msg, and 2 tsp salt. Rub over pork tenderloin. Turn instant pot to saute on high and heat 2 tbsp olive oil. Once hot, add pork and sear on each side for about 2 minutes. Remove and set aside.
Add diced onions with a pinch of salt and saute for 3 minutes. Add finely diced pineapple and cook another 3 minutes, then add 4 cloves minced garlic, juice of 2 limes, and 2 cups orange juice. Mix well and add pork back in. Cook on high pressure for 45 minutes.
Prep everything else. While your pork cooks, prep any toppings you want.
Finish your pork. Set broiler to high. Once your pork has finished, dish it onto a sheet tray with the pineapple chunks (strained) and pull pork into bite size chunks (I use scissors for the longer bits that don't pull in half easily).
Spread pork out over tray and top with your remaining liquid, only enough so your tray is about halfway full. Broil on high for 10 minutes until you start getting some deeply golden brown bits.
Serve with your favorite toppings.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!