Dizzle with some salsa verde, if desired. SERVE: Pile your shredded pork onto warm corn tortillas and top with some diced pineapple and white onions.If you want, you can then transfer the shredded pork to a baking sheet and place under a broiler for a few minutes just to char the edges of the meat. When done cooking, let the pork sit in the Instant Pot for 15 minutes, allowing the pressure release naturally (don’t release the pressure valve for 15 minutes). COOK THE MEAT: When ready to cook, add the meat and the marinade to the Instant Pot and cook on high pressure for 45 minutes.And refrigerate for at least 1 hour or up to 8 hours. Add the meat and marinade to a Ziploc plastic bag. I like to use boneless pork butt or shoulder when making this Instant Pot tacos al pastor recipe. ADD THE PORK: Next, trim your pork of excess fat and cut it into 2-inch cubes.
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