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These fantastic Chipotle Pork Tacos are prepared in the Instant Pot with GOYA® Chipotle Peppers in Adobo Sauce and beer for spicy pulled pork that come together in half the time.
1 bottle (12 oz.)
medium onions, chopped, divided
chipotle peppers, finely chopped, plus 2 tbsp. adobo sauce from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
GOYA® Lime Juice
GOYA® Minced Garlic
GOYA® Ground Cumin
boneless pork shoulder, cut into 3 pieces
1 can (16 oz.)
GOYA® Refried Black Beans
GOYA® Jalapeño Nacho Slices
crumbled GOYA® Queso Fresco
radishes, thinly sliced
GOYA® Corn Tortillas, warmed
Stir together beer, half of the onions, chipotle peppers and adobo sauce, lime juice, garlic, brown sugar and cumin in bowl of Instant Pot. Season pork with Sazón, and 2 tsp. Adobo seasoning. Cover and lock to seal; pressure-cook on High setting for about 1 hour or until very tender.
Carefully release pressure according to manufacturer’s instructions before removing lid. Transfer pork to cutting board. Let stand for 15 minutes.
Set Instant Pot to Sauté function over High setting. Bring sauce to boil; cook for 5 to 8 minutes or until thickened slightly. Shred pork using two forks. Return to Instant Pot; toss with cooking liquid. Set on Warm to serve.
Meanwhile, heat oil in skillet set over medium heat; cook remaining onions for 3 to 5 minutes or until tender. Stir in refried beans. Mash beans; cook for 5 to 8 minutes or until heated through. Season with remaining Adobo seasoning.
Assemble shredded pork, jalapeño, queso fresco and radishes in warm tortillas. Serve with refried black beans on the side.
Add shredded lettuce or cabbage to tacos if desired.
Add leftover pulled pork to mac and cheese, pizza, or sandwiches, or use as a filling for empanadas.
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