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5 from 5 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 Time10 mins
Cook Time35 mins
Marinating8 hrs
Total Time45 mins
Course: Main Course
Cuisine: Mexican
Keyword: Instant pot tacos al pastor, Lamb al pastor, Tacos al pastor
Servings: 6
Calories: 485kcal
Author: Lucy Parissi | Supergolden Bakes


  • 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)


  • 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.



You can use Chipotle en Adobo paste instead of chilli paste (available at Waitrose and Ocado in the UK).
Serving suggestions
While the lamb is delicious served as tacos, it is also lovely over rice or in a salad.
For a lighter version
Skim any fat from the sauce – put in the fridge and discard the fat which will solidify on the surface of the sauce.
For those following Slimming world (as I am currently) serve your lamb al pastor on crunchy lettuce leaves instead of tortillas and replace the avocado witch chopped tomatoes.
Nutritional information is always approximate, and will depend on  ingredients you choose.


Calories: 485kcal | Carbohydrates: 35g | Protein: 49g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 147mg | Sodium: 986mg | Potassium: 1253mg | Fiber: 6g | Sugar: 20g | Vitamin A: 675IU | Vitamin C: 102.1mg | Calcium: 116mg | Iron: 6.7mg