Instant pot lamb tacos al pastor
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Additional Time
8 hrs
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Total Time
45 mins
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Servings
6
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Calories
485 kcal
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Course
Main Course
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Cuisine
Mexican
Instant pot lamb tacos al pastor
Description
This recipe uses a dry-spice and citrus-based marinade that includes orange juice, lime juice, tomato paste, garlic, chilies, oregano, cumin, smoked paprika, cloves, and salt. The lamb shoulder is trimmed and cut into pieces for even cooking, then marinated overnight to enhance flavor penetration.
Cooking under high pressure in the Instant Pot tenderizes the lamb in about 35 minutes. After natural pressure release, the lamb is shredded and combined with cooking juices for moist, flavorful meat. The texture is tender yet juicy with a mild smoky and tangy taste from the marinade.
The shredded lamb is served in warmed tortillas and topped with diced fresh pineapple, sliced avocado, finely sliced onion, chopped coriander, and optional chili sauce for heat. Lime wedges accompany for added acidity. These tacos bring a fresh balance to rich meat and sweet-tart pineapple.
For alternative preparation, the recipe can be adapted to a slow cooker following the initial marination. Proper seasoning adjustment after shredding ensures balanced flavor. Heating tortillas carefully avoids burning or drying them out.
Ingredients
- 120 ml orange juice 1/2 cup, fresh
- 1 lime , juice only
- 2 tbsp tomato paste
- 3 garlic minced, cloves
- 2 tsp chili paste
- 2 tbsp oregano dried
- 2 tsp cumin ground
- 2 tsp smoked paprika
- 1/8 tsp cloves a small pinch, ground
- 2 tsp salt
- 2.2 kg lamb shoulder 5 pounds
- 120 ml pineapple juice or beer, 1/2 cup
- salt to taste, to season
- black pepper to taste, to season
To serve
- tortillas
- 1 pineapple cut into cubes, small
- 1 avocado , sliced
- 1 lime , cut into wedges
- 3 tbsp Coriander (cilantro) roughly chopped
- 1 onion very finely sliced, small
- chilli sauce optional, hot
Instructions
- Put all the ingredients for the sauce in a bowl and mix together.
- Trim the lamb shoulder of large pieces of fat and cut into large pieces. Place in a lidded container.
- Rub the sauce over the lamb and place in the fridge overnight.
- Transfer the lamb and marinade in the Instant Pot. Rinse the container out with pineapple juice and add.
- Cook for 35 minutes at high pressure and leave pressure to release naturally.
- Transfer the lamb to a platter and use two forks or shredding claws to shred the meat. Add some of the sauce and toss together.
- Taste and check the seasoning is to your liking, adding more salt and pepper if needed.
To serve
- Heat the tortillas up in a pan (or your toaster, but watch they don’t burn!). Spread a generous amount of shredded lamb on each. Add pineapple and avocado slices. Top with coriander and sliced onion and some hot sauce, if you like. Serve with lime wedges on the side.
How to make lamb al pastor in a slow cooker
- Follow steps 1-3. Put the marinated lamb and pineapple juice (please note you will need 1 cup /250ml) in your slow cooker and cook on low for 8 hours, or on high for 4-5 hours, until the lamb is completely tender and falls apart at the touch of a fork.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 35g | 12% |
| Protein | 49g | 98% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 147mg | 49% |
| Sodium | 986mg | 41% |
| Potassium | 1253mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 102.1mg | 113% |
| Calcium | 116mg | 12% |
| Iron | 6.7mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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