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Instant Pot Shredded Al Pastor Rice Bake

(Serves 6)

Taco Tuesdays but make it an Al Pastor Bake! Try this traditional-style meal served in a non-traditional way. This Al Pastor Rice Bake will knock your socks off. Go ahead and put it on the schedule for next week, your whole family will be thanking you!

You Will Need

For the shredded pork:
2 lbs pork shoulder (or boneless pork), cut into large cubes
1 tablespoon oil
1 packet Riega Pork Al Pastor Seasoning
1 (20 oz) can crushed pineapple
1 cup stock (chicken preferably)

For the rice bake:
About 4 cups cooked ahead of time white rice
2 cups shredded pepper jack cheese
1 cup cubed pineapple
1 (14 oz) can black beans
1 cup sweet corn
1 cup chopped bell pepper (we used red and yellow)
1 cup fresh pico de gallo or tomato salsa for topping
Sour cream for drizzling
Green onion or cilantro, sliced for garnish


For the shredded pork:
1. To the instant pot, add cubed pork loin, then toss with oil. Pour in Riega Seasoning and coat thoroughly.
2. Pour in chicken stock, then secure and lock the lid. Press Meat/Poultry button or Pressure Cook button to high pressure. Set the timer for 40 minutes and make sure the pressure cooker knob is sealed.
3. Once finished, remove pork pieces from the pot and shred with a fork. Save 1 cup of the cooking broth for the rice bake.

For the rice bake:
1. Preheat the oven to 400 degrees.
2. Assemble the bake by layering pre-cooked rice in the bottom of a deep dish, then topping with shredded pork. Pour 1 cup of cooking broth over the pork.
3. Top with shredded cheese, pineapple, black beans, corn, bell pepper and pico/salsa. Place in the oven and bake for 20 minutes.
4. Top with green onion or cilantro, drizzled sour cream and enjoy!