Instant Pot Al Pastor Tacos

Cut the pork into quarters and rub each piece well with salt, pepper and 3 envelopes of Sazon Goya.
Set Instant Pot to Brown or Brown setting and heat diced bacon until sizzling, about 3 to 5 minutes.
Brown each side of the roast pieces, about 5 minutes, then turn the Instant Pot off.
Skim any excess fat from the pot, but leave the bacon and browned pieces in the bottom of the pan.
In a blender, combine the chicken broth, chipotles, crushed pineapple, and the last packet of Sazon Goya and blend until smooth.
Pour the liquid over the roast and bacon and stir well to remove any bits of roast from the bottom of the pot.
Close the pressure cooker and cook for 35 minutes.
When the cook time is up, allow the Instant Pot to slowly release for 10 minutes, then release the rest of the pressure manually.
Check that the pork has reached an internal temperature of at least 145 degrees Fahrenheit and that the pork flakes easily. If not, reseal the Instant Pot and cook for another 5-10 minutes before checking again.
Once the pork is cooked through, shred it, then return it to the bacon sauce.
Serve warm on corn tortillas, optional, and top with chopped cilantro, white onion, and lime wedges, optional.

This Instant Pot Al Pastor Tacos recipe combines marinated pork with traditional Mexican spices and cooks to perfection in the Instant Pot.

3 pounds roast pork tenderloin cut into quarters
2 teaspoons sea salt
1 teaspoon black pepper
1.41 oz package of Sazon Goya with coriander and achiote divided
8 ounce thick sliced bacon packet diced
1 and 1/2 cup chicken soup
7 ounce can of chipotles in adobo sauce remove chipotles and discard sauce for less spice
sixteen ounce cans of crushed pineapple undrained
Corn tortillas optional service suggestion
Chopped cilantro optional garnish
chopped white onion optional garnish
Lemon slices optional garnish

Cut the pork into quarters and rub each piece well with salt, pepper and 1/2 package of Sazón Goya.
Set Instant Pot to Brown or Brown setting and heat diced bacon until sizzling, about 3 to 5 minutes.
Brown each side of the roast pieces, about 5 minutes, then turn the Instant Pot off.
Skim any excess fat from the pot, but leave the bacon and browned pieces in the bottom of the pan.
In a blender, combine the chicken broth, chipotles, crushed pineapple, and the rest of the Sazon Goya packet and blend until smooth.
Pour the liquid over the roast and bacon and stir well to remove any bits of roast from the bottom of the pot.
Close the pressure cooker and cook for 35 minutes.
When the cook time is up, allow the Instant Pot to slowly release for 10 minutes, then release the rest of the pressure manually.
Check that the pork has reached an internal temperature of at least 145 degrees Fahrenheit and that the pork flakes easily. If not, reseal the Instant Pot and cook for another 5-10 minutes before checking again.
Once the pork is cooked through, shred it, then return it to the sauce with the bacon.
Serve warm on corn tortillas, optional, and top with chopped cilantro, white onion, and lime wedges, optional.