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Multicooker Yucatan-Style Charred Pork Tacos
Recipes
Multicooker Yucatan-Style Charred Pork Tacos
12 servings
2 hours, 30 minutes total (Active 30 minutes)

Ingredients

  • 2 oranges, for juice
  • 8 limes, for juice (+ more, optional for serving)
  • 1 tablespoon habanero hot sauce (+ more, optional for serving)
  • 2 teaspoons ground cumin
  • ¼ cup garlic stir-in paste
  • 2 (1.41 oz) packets sazon with achiote
  • 1 boneless pork butt (or picnic; 3–4 lb)
  • 1 cinnamon stick (or ¼ teaspoon ground cinnamon)
  • 1 peeled and cored fresh pineapple
  • 1 (16 oz) container pico de gallo (or salsa)
  • 12 street taco–size corn (or flour) tortillas
  • 1 ½ cups pickled red onions

Steps

    1. Juice oranges (1 cup) and limes (½ cup). Whisk orange juice, lime juice, hot sauce, cumin, garlic paste, and sazón until blended.
    2. Cut lengthwise down center of pork, leaving ¼ inch intact; spread open to butterfly, then place in large baking dish (wash hands). Add marinade and flip to coat; let stand 1 hour (or chill overnight) to marinate.
    3. Preheat grill on medium-high. Remove pork from dish, reserving marinade. Place pork on grill and cook 8 minutes, flipping occasionally, or until charred.
    4. Transfer pork and marinade to multicooker; add cinnamon stick. Close and seal lid following manufacturer's instructions. Cook on HIGH 50 minutes or until pork is 205°F and very tender. Let pressure release naturally 10 minutes, then release remaining pressure carefully.
    5. Meanwhile, cut pineapple into fourths lengthwise; grill 2–3 minutes on each side until charred. Chop pineapple finely, then combine with pico de gallo. Heat tortillas following package instructions.
    6. Shred pork. Assemble tacos with pork, pickled onions, and charred pineapple salsa; serve with additional limes and hot sauce, if using.

    Chef's Tip: Serve with pinto (or black) beans and rice.

Multicookers vary; adjust time as needed.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per 1⁄12 recipe serving: Calories 340, Total Fat 16g, Sat Fat 6g, Trans Fat 0g, Chol 90mg, Sodium 1340mg, Total Carb 20g, Fiber 3g, Total Sugar 9g, (Incl. 2g Added Sugars), Protein 27g, Vitamin D 6%, Calc 4%, Iron 10%, Potassium 15%