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Export 17 ingredients for grocery delivery
Step 1
In a high speed blender or food processor combine pineapple, onion, garlic, maple syrup, vinegar, chipotle peppers, lime juice, chili powder, cumin, paprika, salt, and pepper.
Step 2
Blend for 1-2 minutes or until marinade is completely smooth.
Step 3
Place trimmed and cubed pork shoulder in a gallon-sized zip-top bag along with the marinade. Refrigerate for at least 1 hour or up to 8 hours.
Step 4
Once ready to cook, add pork and marinade into the Instant Pot.
Step 5
Cover, make sure pressure release valve is sealed, and cook on high pressure for 45 minutes.
Step 6
Once the timer goes off, let the pork sit in the Instant Pot for 10 minutes for a 10 minute natural pressure release (NPR).
Step 7
After 10 minutes, release the pressure valve and let it ventilate until you are able to open the Instant Pot.
Step 8
Shred the pork and let it sit for 10 minutes before serving.
Step 9
Serve shredded pork on corn tortillas with diced pineapple, red onions, cilantro, and avocado. Enjoy!
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