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–+ servings
shredded lamb barbacoa served on an oval platter.
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5 from 6 votes

Lamb Barbacoa

All of the authentic flavors and melt in your mouth texture of traditional barbacoa made simply in your slow cooker!
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Cinco de Mayo, crockpot, easy, keto, low carb, party food
Servings: 8 people
Author: Marissa Stevens

Ingredients

  • 3 pounds boneless lamb shoulder
  • 1/2 cup beef broth
  • 2 tablespoons apple cider vinegar
  • 1/4 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
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1 tablespoon dried oregano ideally Mexican oregano
  • 1/2 teaspoon chipotle chile powder (recipe note #1)
  • 2 teaspoons kosher salt
  • 1/2 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 1/2 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: 444kcal | Carbohydrates: 3g | Protein: 29g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 104mg | Sodium: 1054mg | Potassium: 537mg | Fiber: 1g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 3mg

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