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recipe by Janet Zimmerman
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: https://recipes.instantpot.com/recipe/pork-tacos-with-pineapple-salsa/
recipe updated Feb 4, 2020