Description
Delicious and tender slow cooker lamb barbacoa tacos made with slow-cooked boneless lamb shoulder seasoned with smoky chipotle peppers, cumin, oregano, and citrusy lime juice. This easy, hands-off recipe yields flavorful, fork-tender meat perfect for assembling authentic Mexican-style tacos.
Ingredients
Scale
Meat
- 3-4 pounds Boneless lamb shoulder (Trim any excess fat and cut into large chunks.)
Seasonings and Aromatics
- 1 large Onion, finely chopped (Adds a base of flavor.)
- 4 cloves Garlic, minced (Provides aromatic depth.)
- 2-3 Chipotle peppers in adobo sauce, minced (Adds smoky heat.)
- 2 teaspoons Ground cumin (For warm, earthy notes.)
- 1 teaspoon Dried oregano (Enhances aroma and complexity.)
- 1-2 teaspoons Salt (Adjust according to taste.)
- 0.5 teaspoon Black pepper, freshly ground (Adds subtle heat.)
Additional Ingredients
- 1 lime Lime juice (Adds acidity and helps tenderize the meat.)
- 1 handful Fresh cilantro, chopped (For garnishing the tacos.)
- 6-8 Corn or flour tortillas (Warm before serving.)
Instructions
- Prepare the lamb: Trim excess fat from the boneless lamb shoulder and cut it into large chunks to ensure even cooking in the slow cooker.
- Mix seasonings: In a large mixing bowl, combine the finely chopped onion, minced garlic, minced chipotle peppers, ground cumin, dried oregano, salt, and freshly ground black pepper. Stir thoroughly to create the spice mixture.
- Coat the meat: Add the lamb chunks to the bowl with the seasoning mixture and toss well to evenly coat all pieces with the flavorful spices.
- Transfer to slow cooker: Place the seasoned lamb along with any remaining seasoning mix into the slow cooker pot.
- Add lime juice: Pour the juice of one lime over the lamb to add acidity and assist with tenderizing the meat during cooking.
- Slow cook: Cover the slow cooker with its lid and set it to low heat. Cook the lamb for 6 to 8 hours until it becomes fork-tender.
- Check doneness: During the last hour of cooking, check the lamb by piercing it with a fork. It should shred easily and be very tender.
- Shred the lamb: Remove the cooked lamb from the slow cooker and shred it using two forks to create tender pieces perfect for tacos.
- Mix with juices: Return the shredded lamb back to the slow cooker and mix well with the cooking juices to keep it moist and flavorful.
- Warm tortillas: Heat the corn or flour tortillas until soft and warm, preparing them for assembling tacos.
- Assemble tacos: Fill each warm tortilla with a generous amount of the shredded lamb barbacoa, then top with fresh chopped cilantro, diced onions if desired, and an extra squeeze of lime juice for brightness.
- Serve: Serve the tacos immediately and enjoy the rich, smoky, and tender lamb barbacoa with your favorite sides.
Notes
- Adjust the number of chipotle peppers according to your preferred spice level.
- For best flavor, trim excess fat but leave some for moistness and taste.
- Leftover lamb barbacoa can be refrigerated and used within 3-4 days or frozen for longer storage.
- If you don’t have a slow cooker, you can cook the lamb in a covered oven-safe pot at 275°F (135°C) for about 4-5 hours until tender.
- Serve with lime wedges, diced onions, and additional cilantro for authentic taco toppings.
