This recipe was inspired by Netflix’s Taco Chronicles, Episode One: Pastor

Ingredients

2 lb pork shoulder

1 cup fresh pineapple juice

1 cup water, stock, or Mexican beer

1 /2 red onion

1 dried Chipotle chile, toasted, stem and seeds removed

2 dried Guajillo chiles, toasted, stem and seeds removed

1 tbsp chipotle in adobo sauce, or to taste

1 tbsp TexJoy chili powder

1 tbsp cumin powder

1/4 tsp toasted cumin seeds

4 cloves fresh garlic, skin removed and left whole

4 dried orange leaves

generous amount of salt and pepper

1 tbsp fat or oil of choice, reserved

4 – 6 La Tortilla Factory corn tortillas, charred over an open flame or warmed in a skillet

Pineapple Salsa: 1 cup diced fresh pineapple, 1 diced jalapeno, 2 tbsp diced red onion, 2 tbsp chopped fresh cilantro, salt and pepper to taste

Method

To an Instant Pot add all the ingredients, except the tortillas, tablespoon of fat, and salsa. Set the Instant Pot to Slow Cook on High for four hours. Reset the Instant Pot to Meat/Stew and Pressure Cook for 45 minutes. Carefully release stem per Instant Pot instructions. Check the pork for an internal temperature between 145 and 160 degrees. Remove roasted pork to a cutting board and allow to rest/cool at least 30 minutes.

Once cooled, break the pork apart into bite size pieces. Set aside. Heat a cast iron skillet over med high flame. Add the tablespoon of fat and heat until shimmering. Add in 2 to 4 servings of the roasted pork and fry until the edges of the pork just begin to crisp. Remove from heat and serve immediately with charred tortillas and pineapple salsa. Garnish with additional hot sauce, fresh cilantro, fresh squeezed lime juice, Queso Fresco, and diced red or white onion, if desired.