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    Recipes » Main Course Recipes » Mexican Main Courses

    Lamb Barbacoa

    Published: Sep 12, 2021 · Modified: May 1, 2022 by Marissa Stevens · 14 Comments

    Gluten Free

    This post may contain affiliate links.

    Jump to Recipe

    Succulent, fall apart tender Lamb Barbacoa is easy to make in your slow cooker. With just 15 minutes of prep, a boneless lamb shoulder and a handful of everyday ingredients, this is a set-it-and-forget it recipe for the iconic Mexican dish.

    shredded lamb barbacoa served on an oval platter.

    But forgetting it won't be easy. Warmly spiced with cumin, cinnamon and coriander, with hints of citrus from fresh orange juice and smoky chipotle, the aroma in your kitchen will have you watching the clock for dinner time.

    Jump to:
    • Lamb Barbacoa Ingredients
    • FAQ
    • How to Serve
    • How to Make Lamb Barbacoa
    • More Easy Mexican Recipes
    • Lamb Barbacoa
    • 💬 Comments

    Lamb Barbacoa Ingredients

    Lamb Barbacoa Ingredients on a white marble board.
    • Boneless Lamb Shoulder: or boneless leg of lamb
    • Beef Broth: or beef stock
    • Apple Cider Vinegar: white vinegar or white or red wine vinegar will also work
    • Orange Juice: ideally freshly squeezed
    • Chipotle Hot Sauce: or chipotle peppers in adobo sauce to taste for a spicier barbacoa
    • Garlic: fresh garlic
    • Ground Cumin
    • Ground Cinnamon
    • Ground Coriander
    • Dried Oregano: ideally Mexican oregano
    • Chipotle Chile Powder: Not standard chili powder which is a blend of spices. Chipotle chile powder is made only with dried and smoked chipotle peppers.
    • Dried Bay Leaves: or fresh
    • Kosher Salt
    • Ground Black Pepper

    FAQ

    What is authentic barbacoa?

    The word 'barbacoa' is really a form of cooking meat. It began with the Taíno people of the Caribbean and is the origin of the term 'barbecue'. In modern Mexico it often refers to whole sheep or goats cooked slowly over an open fire or, more traditionally, in a pit oven, meaning a hole dug three feet into the ground that's filled with embers and covered with agave leaves. 

    Is barbacoa always lamb?

    Where you are in Mexico determines what kind of meat you're likely find. In northern Mexico: goat meat or beef head; in the Yukatan, pork; and in central Mexico, lamb.

    What is the difference between birria and barbacoa?

    There is a Mexican dish that's reminiscent of barbacoa called birria. This specialty from the state of Jalisco (like Mariachi and Tequila) is quite distinct, and although on paper looks similar to barbacoa, it really isn’t. Birria is a meaty broth rather than pure pulled lamb meat like barbacoa. It's a traditional soup or stew that's typically made with goat meat, but may also be sheep, beef, or mutton (leftovers make wonderful Birria Ramen).

    How to Serve

    1. Pile lamb barbacoa into warm corn tortillas in place of ground lamb in this Lamb Tacos recipe and top with finely diced white onion, chopped fresh cilantro, a squeeze of lime and chipotle lime crema.
    2. Mound it into flour tortillas along with Jack or Oaxaca cheese to make quesadillas.
    3. Enjoy as a succulent burrito filling (along with Homemade Refried Beans and Rice Cooker Mexican Rice or Mexican Cauliflower Rice) or heaped onto taco salads.

    Lamb Barbacoa is a wonderful way to share a meal with friends and family, turning an ordinary meal into a fiesta!

    shredded lamb barbacoa served on an oval platter photographed from above.

    How to Make Lamb Barbacoa

    Combine broth, vinegar, juice and spices, except for bay leaves and blend until smooth.

    marinade ingredients in blender before blending.
    marinade ingredients in blender after blending.

    Place trimmed lamb shoulder, cut into 3-inch chunks into the bowl of a slow cooker. Pour broth and spice mixture over lamb and stir to coat. Add bay leaves; cover and cook on low for 5-6 hours, until lamb shreds easily.

    raw Lamb Barbacoa ingredients in slow cooker.
    cooked lamb barbacoa in slow cooker.

    Transfer lamb to a large bowl or clean cutting board and shred the meat with two forks. Discard bay leaves and skim fat off of the juices and add ½ cup or more to the shredded lamb and toss to coat. Serve as desired.

    shredding cooked lamb shoulder with a fork.

    More Easy Mexican Recipes

    • Carne Asada
    • Pork Carnitas
    • Chicken Tinga
    shredded lamb barbacoa served on an oval platter.

    Lamb Barbacoa

    Marissa Stevens
    All of the authentic flavors and melt in your mouth texture of traditional barbacoa made simply in your slow cooker!
    5 from 5 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 6 hrs
    Total Time 6 hrs 15 mins
    Course Main Course
    Cuisine Mexican
    Servings 8 people
    Calories 444 kcal

    Ingredients
      

    • 3 pounds boneless lamb shoulder
    • ½ cup beef broth
    • 2 tablespoons apple cider vinegar
    • ¼ cup fresh orange juice from about 1 orange
    • 1 tablespoon chipotle hot sauce or more, such as Tabasco or Cholula brands
    • 4 cloves garlic smashed and peeled
    • 1 tablespoon ground cumin
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon ground coriander
    • 1 tablespoon dried oregano ideally Mexican oregano
    • ½ teaspoon chipotle chile powder (recipe note #1)
    • 2 teaspoons kosher salt
    • ½ teaspoon freshly ground black pepper
    • 2 dried bay leaves

    Instructions
     

    • Trim off any large or hard pieces of fat from the lamb shoulder and cut into 3-inch chunks. Transfer to the bowl of a slow cooker.
    • In a blender combine all remaining ingredients except for bay leaves and blend until smooth (about 1 minute). Pour over lamb and stir to coat. Add bay leaves and cover. Cook on low for 5-6 hours, or until lamb shreds easily with a fork.
    • When it has cooled slightly, transfer lamb from the cooking juices to a large bowl. Using two forks, shred the meat.
    • Skim fat off of the juices in the slow cooker; remove and discard bay leaves. Add ½ cup or more of the juices to the shredded lamb and gently toss to coat. Refrigerate remaining juices for reheating (see note #2) or freeze for another use (see note #3).
    • Serve with warm tortillas and your choice of toppings or on tostadas, in burritos, on taco salads.

    Notes

    1. Chipotle chile powder is a smoky spice made with only smoked and dried chipotle peppers, not a standard chili powder that is a blend of spices. 
    2. My favorite way to reheat lamb barbacoa is in a slick of hot oil in a non-stick or cast iron skillet until the meat is heated through and the edges are crisp, adding a little bit of the cooking liquid for flavor and moisture. 
    3. Don't throw the cooking liquid away! If you have some left over, freeze it for a great start for chili or a savory soup.

    Nutrition

    Calories: 444kcalCarbohydrates: 3gProtein: 29gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 104mgSodium: 1054mgPotassium: 537mgFiber: 1gSugar: 1gVitamin A: 182IUVitamin C: 5mgCalcium: 35mgIron: 3mg
    Keyword Cinco de Mayo, crockpot, easy, keto, low carb, party food
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Mexican Main Courses

    • Birria Ramen
    • Slow Cooker Birria de Res
    • Shrimp Tacos
    • Slow Cooker Pork Carnitas

    Reader Interactions

    Comments

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      Recipe Rating




    1. CyndiKay Martinez- Fresno, California says

      August 29, 2022 at 7:10 pm

      5 stars
      What a wonderful recipe..it turned out great…the flavor is soooo delicious, and yes the house smells awesome too. Thank you for sharing this recipe. 😋

      Reply
      • Marissa Stevens says

        August 30, 2022 at 1:02 pm

        My pleasure, CyndiKay! Thank you for your sweet comment!

        Reply
    2. Katerina | Once a Foodie says

      September 17, 2021 at 8:41 pm

      5 stars
      Oh boy oh boy, the flavours in this slow cooker lamb look absolutely amazing! We have a great affinity for lamb here in Australia and this looks like a perfect Sunday dinner recipe to me. I bet your house smells absolutely amazing while this is cooking. Yummm!

      Reply
      • Marissa Stevens says

        September 18, 2021 at 8:08 pm

        Katerina, the aroma is torture, lol! I'm so excited for you to taste this.

        Reply
    3. Valentina says

      September 15, 2021 at 9:32 pm

      Wowza! The flavorings added to this lamb are calling to me. What a fabulous blend. Love these slow cooked dishes as we enter fall and winter. How comforting. 🙂 ~Valentina

      Reply
      • Marissa Stevens says

        September 17, 2021 at 9:29 am

        Thanks, Valentina! I hope you'll give it a try!

        Reply
    4. Ben | Havocinthekitchen says

      September 14, 2021 at 9:53 am

      5 stars
      I don't think I've ever tried Lamb Barbacoa (And definitely haven't made myself), but it looks and sounds wonderful. Loving all the flavours going on, particularly the hint of orange and chipotle.

      Reply
      • Marissa Stevens says

        September 17, 2021 at 9:29 am

        It's so good, Ben! I think you'll love it.

        Reply
    5. MaryAnn | The Beach House Kitchen says

      September 14, 2021 at 7:08 am

      5 stars
      We love barbacoa Marissa, but I've never tried it with lamb! You're inspiring me. It sounds so tender and delish!

      Reply
      • Marissa Stevens says

        September 17, 2021 at 9:30 am

        I'm so excited for you to try it with lamb, Valentina!

        Reply
    6. David @ Spiced says

      September 13, 2021 at 5:35 am

      5 stars
      What a fun twist to make barbacoa using lamb. I think I've mentioned this before, but I don't have a lot of experience in cooking lamb here at home. Your lamb recipes look fantastic, though, and I think you might inspire me to give lamb a try! This would be great for tacos!

      Reply
      • Marissa Stevens says

        September 17, 2021 at 9:30 am

        Thanks, David! Yes, perfect for tacos!

        Reply
    7. angiesrecipes says

      September 12, 2021 at 8:06 pm

      Besides beef, lamb is another favourite of mine. This looks sensational with all the wonderful spices, Marissa.

      Reply
      • Marissa Stevens says

        September 13, 2021 at 8:18 am

        Thank you, Angie!

        Reply

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