5.0 from 18 votes
Instant pot lamb tacos al pastor
This instant pot lamb tacos al pastor recipe is quick and easy to prepare and full of flavour. Make a big batch and liven up your office lunches!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
8 hrs
Total Time
45 mins
Servings: 6
Calories: 485 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 120 ml | 1/2 cup fresh orange juice
- 1 lime , juice only
- 2 tbsp tomato paste
- 3 garlic cloves , minced
- 2 tsp chilli paste
- 2 tbsp dried oregano
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1/8 tsp ground cloves (a small pinch)
- 2 tsp salt
- 2.2 kg | 5 pounds lamb shoulder
- 120 ml | 1/2 cup pineapple juice or beer
- Salt and pepper to season (to taste)
To serve
- tortillas
- 1 small pineapple , cut into cubes
- 1 avocado , sliced
- 1 lime , cut into wedges
- 3 tbsp Coriander (cilantro) roughly chopped
- 1 small onion , very finely sliced
- hot chilli sauce (optional)
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.
Cup of Yum
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
Calories
485kcal
(24%)
Carbohydrates
35g
(12%)
Protein
49g
(98%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Cholesterol
147mg
(49%)
Sodium
986mg
(41%)
Potassium
1253mg
(36%)
Fiber
6g
(24%)
Sugar
20g
(40%)
Vitamin A
675IU
(14%)
Vitamin C
102.1mg
(113%)
Calcium
116mg
(12%)
Iron
6.7mg
(37%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 485
% 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.