Pork Tacos with Pineapple Salsa

More complex than carnitas, the meat for these tacos is loosely based on cochinita pibil, or seasoned pork roasted in a pit in the ground. Lacking a pit in the backyard (actually, lacking a backyard of any kind), I’ve come up with this recipe, which provides the same flavors and is much easier. I like to pair the mildly spicy meat with pineapple salsa, but you can use whatever salsa you prefer.

Cuisine

Mexican

Course

Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Low Carb

Cooking Technique

Pressure Cook

Keywords

2 servings, 30-60 min, chopped cilantro, contributed, cook 35 min, country ribs, dried oregano, easy, extra-virgin olive oil, fresh pineapple, freshly ground black pepper, freshly squeezed lime juice, freshly squeezed orange juice, garlic cloves, ground cuminpinch cinnamon, instant pot pork taco recipe, instant pot pork tacos, instant pot recipe, Janet Zimmerman, kosher salt, liquid smoke, low carb, main course, mexican, or 6 small corn or flour tortillas, prep 10 min, pressure cook, pressure cooker recipes, small onion, small red bell pepper, small serrano pepper or jalapeño

Prep Time

10 min

Cook Time

35 min

Servings

2 servings

Ingredients

1 teaspoon kosher salt
1/2 tsp dried oregano
1/4 tsp ground cuminPinch cinnamon
1 tbsp extra-virgin olive oil
1/4 tsp freshly ground black pepper
1 tsp liquid smoke
2 tbsp Freshly Squeezed Orange Juice
1 1/2 lbs country ribs
4 garlic cloves
1/4 cup freshly squeezed lime juice
4 or 6 small corn or flour tortillas
4 ounces fresh pineapple
1/4 small red bell pepper
1/4 small onion
1 small serrano pepper or jalapeño
2 tbsp chopped cilantro
1 - 2 tsp freshly squeezed lime juice
1/4 tsp kosher salt

Instructions

In a small bowl, mix the salt, oregano, cumin, cinnamon, olive oil, pepper, liquid smoke (if using), and orange juice. Sprinkle over the country ribs and lightly rub the spices into the meat. If you have time, let the ribs rest for 30 minutes (or up to overnight in the refrigerator).
Add the garlic and lime juice to the inner pot. Place the ribs in the pot, arranging them in a single layer. Lock the lid into place. Select Manual or Pressure Cook; adjust the pressure to High and the time to 25 minutes.
While the pork is cooking, make the salsa. In a medium bowl, mix the pineapple, bell pepper, onion, pepper, cilantro, 1 teaspoon of lime juice, and salt. Taste and add the second teaspoon of lime juice if you want it more tart.
After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Unlock the lid. Use tongs to remove the ribs to a plate or cutting board. Use forks or your hands to shred the meat into bite-sized chunks, discarding any fat or gristle. To serve, spoon 1/4 cup or so of pork onto a tortilla and top with a spoonful of salsa.

Notes

Double It: The meat doubles easily and makes great leftovers. Double the ingredients and leave the cooking time the same. The salsa can be doubled but doesn’t keep for more than a day or so refrigerated.

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