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+ servings
3 Pineapple Pork Tacos al Pastor topped with pinapple, Monterey jack, cilantro, red cabbage, and corn tortillas. Served on a white plate a wood platter and a denim napkin.
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5 from 10 votes

Pineapple Pork Tacos al Pastor

Pineapple Pork Tacos al Pastor are the PERFECT combination of sweet and savory with a kick. They’re by far the most delicious. Plus they look beautiful on a plate, and who doesn't love eating beautiful food? #tacos #alpastor #instantpot #crockpot #porktacos | bingeworthybites.com
Prep Time15 mins
Cook Time45 mins
Taco Prep Time10 mins
Total Time1 hr 10 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: al pastor, best taco recipes, crock pot, easy, Fall, fast, healthy dinner, Instant Pot, pineapple, pineapple pork tacos, pork tacos, pressure cooker, summer, week night recipes, weeknight dinner
Servings: 12 servings
Author: Callie


  • Pressure cooker, Instant Pot (6 qt or larger), Crock Pot


  • 2 lb Pork shoulder (trimmed of excess fat and cut into 2" chunks *Preferred cut
  • 2 slabs Ribs (trimmed of excess fat and membrane removed) *Optional This recipe has been made and works nicely with 2 slabs of ribs
  • 1 cup Salsa *Any salsa will work for this - I used Frontera's chipotle salsa
  • 1 cup BBQ sauce
  • 2 tablespoon Apple cider vinegar
  • 3.5 oz Chipotle peppers in adobo sauce
  • 1 tablespoon Chicken Soup Base *I use Lb Jamison chicken soup base
  • 3 tablespoon Taco Seasoning Mix *I use McCormick's "Original Taco Seasoning Mix"
  • 2 teaspoon Sea salt
  • 4 cloves Minced garlic *if you don't have fresh garlic you can substitute this with 1 teaspoon of garlic powder!
  • ½ cup Water
  • 1 package Tortillas


  • 2 cups (*FRESH) Pineapple diced
  • 1 cup Red cabbage
  • ½ cup Cilantro
  • 1 cup Sour cream
  • 1 cup Monterrey Jack Cheese or Queso Fresco


  • Combine salsa, BBQ sauce, apple cider vinegar, chipotle adobo peppers with sauce included (I purée these before adding for extra kick) and a little water in large container for marinade.
  • To season the marinade add garlic, taco seasoning, chicken soup base and sea salt


  • Any cut of pork you end up using will need a bit of trimming. Pork shoulder make sure to trim the excess fat and cut into 2” x 2” chunks. For pork ribs be sure to remove the membrane on the rib and trim excess fat.


  • CROCK POT/SLOW COOKER: Place pork and marinade in crock pot and cooking on low heat for 8 hours. It will make pork shoulder OR ribs fall off the bone/pull apart tender.
  • INSTANT POT (6 QT OR LARGER): Place trimmed, cut pork shoulder/ribs in marinade for 1-8 hours and refrigerate. Once it’s done marinating, add pork and marinade to the instant pot.
  • Cover and make sure pressure release valve is sealed.
    -Pork shoulder cooks on high for 45 minutes
    -Baby back ribs cook on high for 30 minutes
    -Spare ribs cook on high for 35 minutes
  • Once the pressure timer goes off keep the pressure release valve sealed. Let it do a natural pressure release for 10 minutes.
  • After 10 minutes have passed release the remaining pressure by turning the valve until you can open the lid. Let sit for 10 more minutes then use 2 forks to pull apart and shred. That’s it! It’s ready to serve!


  •  FRESH PINEAPPLE CHUNKS are imperative for this recipe. If you’re thinking of using canned pineapple for this recipe take my advice and do NOT do that. Canned pineapple is sugary and it’s not the same!
    Other toppings I have used and love are: Sour cream, cilantro, white onion, red cabbage, Monterrey jack or queso fresco and avocado