Slow Cooker Al Pastor Tacos

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Press (Manual) and at the High Pressure setting, then use the [+] button to choose 25 minutes pressure cooking time. When done, fast Release, remove from pressure cooker and put pork chunks in a 11×13″ baking pan or stone. Broil uncovered for 10 minutes in oven to render fat and crisp up edges. Slow Cooker Method: 2 to 4 inch chunks

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Press the manual button and set to cook for 60 minutes. After 60 minutes is up, let the pressure release naturally for 10 minutes, then quick release the remaining pressure and remove the lid from the pot. Shred the pork with two forks in the juices from the Instant Pot and set aside. Warm the tortillas.

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Unlock and remove the lid. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Remove the pork chunks from the pot using tongs or a slotted spoon, and place them on the baking sheet. Reserve the sauce in the Instant Pot for now.

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Instructions. Add the pork shoulder cubes, onion, garlic, ⅓ cup crushed pineapple, chile powder, adobo chile sauce, cumin, oregano, cider vinegar, and chicken broth to the inner pot. Close and lock the lid. Select MANUAL high pressure and adjust the time to 40 minutes. Turn the pressure release valve to SEALING.

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Instructions. Freeze the pork shoulder for 15 Minutes to firm. Cut into slices as thinly as possible. Add garlic cloves, 1/2 of onion, pineapple juice, vinegar, oregano, vegetable oil, chipotle peppers, adobo sauce, cumin, paprika, achiote paste, chili powder, and salt in a blender. Puree until smooth.

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Add 3 cups of flour, 1 teaspoon of salt and 1 teaspoon of baking powder into a stand mixer bowl with a dough hook attachment. Mix the dry ingredients briefly to incorporate. With the mixer on, add in the warm water and corn oil. Mix on medium speed for 2 minutes, until the dough is combined and smooth.

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Step #1: Cut the pork into bite-size pieces, removing some of the fat cap. Step #2: Add the pork cubes, salt and pepper and 3/4 cup liquid to instant pot and cook for 30 minutes. Step #3: Caramelize onions for 5- minutes. Step #4: Mix together all the spices with the caramelized onions and cook until well blended.

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Cut the pork into 4-6 large chunks and place in a gallon Ziploc bag or large glass dish. Cut the dried chilies open and remove & discard the seeds. Place the chilies in a medium bowl and fill just until covered with boiling water. Place a plate or lid on top to steam & soften. Set a timer for 10-20 minutes.

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Preheat the oven to 325 F. Place the pork in a Dutch oven or enameled cast iron po t with a lid along with the entire contents of the marinade. Cook for 3 1/2 to 4 1/2 hours, until the pork shreds easily with two forks. Remove the pork from the oven then turn it to broil.

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Close the lid and the vent and set to MANUAL/PRESSURE COOK for 12 minutes. Allow a 10-minute natural release before opening the lid. Remove the lid of the Instant Pot and shred the chicken with two forks. Create the slurry by mixing together the cornstarch and water.

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Cooking the pork. Add 1 cup of chicken stock to the Instant Pot. Transfer the pork and all of the marinade to the pot, don't need to stir. Secure and lock the lid. Press Meat/Poultry Button or Pressure Cook and change the time to 35 minutes on high pressure. It will take about 10-15 minutes to come to pressure.

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Unlock and remove the lid. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Transfer pork to the prepared baking sheet. Keep any sauce in the Instant Pot. Use forks to coarsely shred the pork, removing and discarding any excess fatty chunks.

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Instructions. Cut the pork into quarters and rub each piece well with salt, pepper and 1/2 of the packet of Sazon Goya. Set the instant pot to the sear or brown function and heat the diced bacon until sizzling, about 3-5 minutes. Brown each side of the roast pieces, about 5 minutes and then turn off the instant pot.

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Place trimmed and cubed pork shoulder in a gallon-sized zip-top bag along with the marinade. Refrigerate for at least 1 hour or up to 8 hours. Once ready to cook, add pork and marinade into the Instant Pot. Cover, make sure pressure release valve is sealed, and cook on high pressure for 45 minutes.

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Directions. In the Instant Pot, combine the pork, 1⁄2 teaspoon of the salt, and the water. Secure the lid and set the Pressure Release to Sealing. Press Meat/Stew, then set the cooking time for 30 minutes. Meanwhile, in a bowl, stir together the ground chile, achiote paste, garlic salt, cumin, pepper, garlic, oil, and vinegar.

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In the inner pot, combine pork, chipotles, red onion, vinegar, lime juice, sea salt, pepper, garlic powder, cumin, chipotle powder and water. Place pineapple in blender or food processor, puree and add to the pork mixture. Lock the lid in place and seal steam nozzle. Cook on high pressure for 40 minutes.