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!