I mentioned this in the previous taco post, but these tacos were also inspired by our hometown favorite taco place here in Seattle, Tacos Chukis.
The only difference between this recipe and the carne asada recipe is the meat and the seared pineapple. Everything else is the same! Since they are so similar, you can easily use these recipes for a fun taco bar like I did for my friends!
We added pineapple to these tacos because the sweetness pairs really well with the pork. The natural sugars in the pineapple will caramelize when you sear it. This brings out yet another level of flavor to your tacos.
Keep your pineapple on your taco, not the floor,
Your favorite alternative chefs, K & T
InstantPot Carnitas Street Tacos
Prep Time 30 minutes
Cook Time 1 hour
Servings 6
Ingredients
Carnitas
- 3 lb pork shoulder bone in cut into 3-4 chunks
- 3 cloves garlic
- 1 tsp coconut sugar
- 1½ tsp ground cumin
- 1 tsp dried oregano
- ½ tsp chili powder
- ½ tsp paprika
- 1 tsp salt
- ½ cup water
- ½ lime
- 1 orange sliced in half
Avocado Sauce
- 1 avocado
- 2 cloves garlic
- 1 jalapeno
- ½ lime
- Salt to taste
Toppings
- ½ white onion diced
- ½ cup cilantro diced
- 1 can cubed pineapple
- Limes quartered for serving
- 24 Mini Corn Tortillas
Instructions
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Add all carnitas ingredients into an InstantPot. Set the InstantPot to Manual for 40 mins. After 40 mins, natural release for 15 mins, then release any remaining pressure.
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After the pressure is released, remove from the InstantPot and shred the pork.
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Heat up a pan or cast iron over medium heat. Add shredded pork to the pan to get some crisp on your pork.
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For the avocado sauce, add all ingredients into a blender. Blend until smooth.
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Heat up the same pan that was used for the pork over medium heat. Sear the pineapple for a couple minutes on both sides. Just enough to get a little color on the pineapple.
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Next, use the same pan to warm up the tortillas.
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For the assembly, start with tortilla, carnitas, onions, avocado sauce, cilantro, and pineapple in that order. Serve with a lime wedge on the side, that can be squeezed on the taco right before eating.