Chipotle Pork Tacos

Name: Chipotle Pork Tacos
Prep time: 15M
Total time: 90M
Yield: 12 Servings
Ingredients: 1 bottle beer; 2 medium onions, chopped, divided; 2 chipotle peppers, finely chopped, plus 2 tbsp. adobo sauce from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce; 2 tbsp. GOYA® Lime Juice; 4 tsp. GOYA® Minced Garlic; 1 tbsp. brown sugar; 2 tsp. GOYA® Ground Cumin; 3 lbs. boneless pork shoulder, cut into 3 pieces; 2 packets Sazón GOYA® with Coriander and Annatto; 1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper, divided; 2 tbsp. GOYA® Extra Virgin Olive Oil; 1 can GOYA® Refried Black Beans; ⅓ cup GOYA® Jalapeño Nacho Slices; ⅓ cup crumbled GOYA® Queso Fresco; 6 radishes, thinly sliced; 12 GOYA® Corn Tortillas, warmed

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These fantastic Chipotle Pork Tacos are prepared in the Instant Pot with GOYA® <a title="Chipotle Peppers in Adobo Sauce" href="https://goya.com/en/products/chipotle-peppers-in-adobo-sauce" data-udi="https://goya.com/en/products/chipotle-peppers-in-adobo-sauce">Chipotle Peppers in Adobo Sauce</a> and beer for spicy pulled pork that come together in half the time.

Total Time

90m

Prep Time:15m

Yields:12 Servings

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Ingredients

1 bottle
(12 oz.)

beer

medium onions, chopped, divided

chipotle peppers, finely chopped, plus 2 tbsp. adobo sauce from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce

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2 tbsp.

GOYA® Lime Juice

4 tsp.

GOYA® Minced Garlic

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1 tbsp.

brown sugar

2 tsp.

GOYA® Ground Cumin

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3 lbs.

boneless pork shoulder, cut into 3 pieces

2 packets

GOYA® Sazón with Coriander and Annatto

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1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

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2 tbsp.

GOYA® Extra Virgin Olive Oil

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1 can
(16 oz.)

GOYA® Refried Black Beans

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⅓ cup

GOYA® Jalapeño Nacho Slices

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⅓ cup

crumbled GOYA® Queso Fresco

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radishes, thinly sliced

GOYA® Corn Tortillas, warmed

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Directions

Kitchen View

Step 1

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.

Step 2

Carefully release pressure according to manufacturer’s instructions before removing lid. Transfer pork to cutting board. Let stand for 15 minutes.

Step 3

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.

Step 4

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.

Step 5

Assemble shredded pork, jalapeño, queso fresco and radishes in warm tortillas. Serve with refried black beans on the side. Notes: 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.