Lamb Tacos (Barbacoa)
March 21, 2024 • 0 comments
For these tacos you can also use leftover lamb meat.
Ingredients
- (2-3 pounds) Lamb Shoulder Roast, Large
- (3) garlic cloves, roughly chopped
- (2 Tbsp) chili powder
- (2) chipotle peppers adobo, use less for a milder version
- (1 cup) pineapple chunks
- (1/2 cup) pineapple juice
- (1/4 cup) white vinegar
- (to taste) sea salt
- (to taste) freshly ground black pepper
- flour tortillas
- (Optional garnishes:) Fresh cilantro leaves, pico de gallo, sour cream, avocado, Cotija cheese
Directions
- Before you begin prepping the sauce, set the roast on a baking sheet to bring to room temperature.
- In a blender or food processor combine garlic, chili powder, paprika, chipotle peppers, pineapple chunks, pineapple juice, vinegar, kosher salt, and pepper. Blend until smooth.
- Place the roast in a 5-quart slow cooker and cover with sauce. Cook on Low for 8 hours or High for 4 hours.
- Once cooked (reaches internal temp of 145°F), remove the roast and let rest on a cutting board for 5 minutes, using two forks shred the lamb.
- Toast a tortilla and then top with shredded lamb and desired toppings.
