Instant Pot Pork Tacos with Pineapple Salsa

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recipe by Janet Zimmerman

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

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. 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.

Inspired by:

recipe updated Jun 12, 2020


  • Black pepper icon
    Black pepper
    about ¼ tsp (1g)
  • Garlic clove icon
    Garlic clove
  • Pineapple icon
    ¾ cup
  • Red bell pepper icon
    Red bell pepper
    about ¼ unit (38g)
  • Onion icon
    2 tbsp (20g)
  • Serrano pepper icon
    Serrano pepper
    1 (24g)
  • Cilantro icon
    2 tbsp (4g)
  • Kosher salt icon
    Kosher salt
    1.25 tsp (4g)
  • Dried oregano icon
    Dried oregano
    about ½ tsp (0g)
  • Ground cumin icon
    Ground cumin
    about ¼ tsp (1g)
  • Ground cinnamon icon
    Ground cinnamon
    1 pinch
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1 tbsp (15ml)
  • Liquid smoke icon
    Liquid smoke
    1 tsp (5ml)
  • Orange juice icon
    Orange juice
    2 tbsp (30ml)
  • Country ribs icon
    Country ribs
    2¾ cups
  • Lime juice icon
    Lime juice
    about ¼ cup (60g)
  • Lime juice icon
    Lime juice
    1 tsp (5g)
  • Flour tortilla icon
    Flour tortilla
    6 (348g)


  • kCook icon Instant Pot
  • kCook icon Small bowl
  • kCook icon Work surface
  • kCook icon Medium bowl
  • kCook icon Inner pot
  • kCook icon Cutting board
  • kCook icon Plate

Step preview

  1. Mix kosher salt, dried oregano, ground cumin, ground cinnamon, extra virgin olive oil, black pepper, liquid smoke and orange juice into a clean small bowl
  2. Place country ribs on a clean work surface
  3. Lightly sprinkle content of small bowl over ribs
  4. Rub in lightly
  5. Let rest - approx 30 min
  6. Add garlic clove and lime juice to the inner pot
  7. Transfer ribs to inner pot
  8. Close and lock the lid and turn the steam release handle to Sealing
  9. Pressure cook - Manual, High, 25 min
  10. Mix salsa into a clean medium bowl
  11. Natural release - 10 min
  12. Quick release
  13. Transfer ribs to cutting board
  14. Shred the meat
  15. Add flour tortilla to the clean plates
  16. Spoon ~1/4 cup pork onto each tortilla
  17. Top with a spoonful of salsa
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