3 pounds pork butt, cut into 2-inch cubes, 2 cups pineapple juice, ¼ cup white vinegar, 1 medium orange, juiced, 1 medium lime, juiced, 1 cup chopped onion, 4 cloves garlic, chopped, 2 chipotle peppers in adobo sauce, 1 tablespoon chili powder, 1 teaspoon cumin, 1 ½ teaspoons salt, ½ teaspoon ground black pepper, 1 (1.41 ounce) package sazon seasoning with achiote, vegetable oil as needed, 20 ounces pineapple chunks, drained, 12 (10 inch) flour tortillas, ½ cup chopped red onion, pico de gallo salsa, 1 medium avocado, diced (Optional), ⅛ cup chopped cilantro, 1 lime, cut into wedges
Instructions
Blend the pineapple juice, citrus juices, onion, garlic, and spices until smooth, then marinate the pork for 8 to 24 hours. Brown the pork chunks in a pressure cooker on Saute mode, then add the reserved sauce and cook on high pressure for 35 minutes. Allow a 10-minute natural release followed by a quick release, then shred the meat and place on a baking sheet with pineapple. Broil until crispy, drizzle with remaining sauce, and serve on tortillas with onion, salsa, avocado, and cilantro.
Nutrition
Total Fat 14g 18%, Saturated Fat 4g 18%, Cholesterol 43mg 14%, Sodium 1339mg 58%, Total Carbohydrate 54g 20%, Dietary Fiber 5g 17%, Total Sugars 14g, Protein 22g, Vitamin C 16mg 79%, Calcium 128mg 10%, Iron 4mg 20%, Potassium 550mg 12%
