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.
Servings Prep Time
2servings 10minutes
Cook Time
Servings Prep Time
2servings 10minutes
Cook Time
Pork Tacos
  • 1teaspoon kosher salt
  • 1/2tsp dried oregano
  • 1/4tsp ground cuminPinch cinnamon
  • 1tbsp extra-virgin olive oil
  • 1/4tsp freshly ground black pepper
  • 1tsp liquid smokeoptional
  • 2tbsp Freshly Squeezed Orange Juice
  • 1 1/2lbs country ribsor pork shoulder cut into 2-inch strips
  • 4 garlic clovespressed
  • 1/4cup freshly squeezed lime juice
  • 4 or 6 small corn or flour tortillaswarmed
For the salsa
  • 4ounces fresh pineappletrimmed and chopped (about 1/2 cup)
  • 1/4 small red bell pepperseeded and chopped
  • 1/4 small onionchopped (about 2 tablespoons)
  • 1 small serrano pepper or jalapeñoseeded and chopped
  • 2tbsp chopped cilantro
  • 1 – 2tsp freshly squeezed lime juice
  • 1/4tsp kosher saltor more as needed
  1. 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).
  2. 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.
  3. 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.
  4. After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  5. 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.
Recipe 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.