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Crockpot Lamb Barbacoa Tacos
In partnership with Crockpot UK
Delicious melt-in-your-mouth lamb made with my Crockpot Sizzle and Stew Slow Cooker. It’s perfect for tacos, burritos, tostadas or anything else you might fancy. The lamb shoulder is seared in the hob-safe bowl before being transferred to the slow cooker to simmer away in a tasty marinade, which combines chipotle, fresh orange and lime, and an assortment of spices.
Everyone will love this dish! It’s great for a feast between friends and family. It’s easy to make and everyone can get stuck in and customise their tacos to their liking.
- Prep Time: 15 minutes
- Total Time: 6 hours
- Yield: 8 1x
- Category: Meat
Ingredients
Scale
For the spice mix:
- 1 tbsp chipotle chilli flakes
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ½ tbsp dried oregano
- ½ tbsp chilli flakes, optional
- 1 tsp smoked paprika
- 1 tsp ground cinnamon
- 1 tsp sea salt
- ½ tsp ground allspice
- ½ tsp freshly-ground black pepper
For the lamb:
- 1.5 kg bone-in lamb shoulder joint
- extra-virgin olive oil
- 1 large onion, finely chopped
- 6 garlic cloves, finely sliced
- 1 extra-large orange, juice and zest
- 1 lime, juice and zest
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 litre water
- 2 dried bay leaves
To serve:
- Taco shells
- Pico de Gallo
- Guacamole
Instructions
You will need a Crockpot Sizzle and Stew Slow Cooker. Buy yours here.
- Combine the spice mix ingredients in a small bowl.
- Score the fat on the bone-in lamb shoulder. Season generously with sea salt on all sides. Drizzle with olive oil and spread to cover.
- The Crockpot Sizzle & Stew has a hob-safe bowl, so you can sear and slow-cook from start to finish with just one pot. Added bonus: it’s easy to clean and is dishwasher safe!
- Heat the hob-safe bowl over medium-high heat. Sear the lamb shoulder until browned on all sides. Transfer the browned lamb to a large plate.
- Reduce the heat to medium-low. Add the onion and cook, stirring occasionally, until softened and starting to brown, around 10 minutes.
- Add the garlic and cook, stirring constantly, for 1 minute, then add the spice mix and cook, stirring constantly, for a further 30 seconds. The short cooking time will ensure that you don’t burn the spices, which would make them, and thus the finished recipe, bitter.
- Add the remaining ingredients – orange juice and zest, lime juice and zest, apple cider vinegar, sugar, water, and dried bay leaves – and stir to combine.
- Return the browned lamb to the sauce. Cover with the lid and bring to a simmer, then transfer the hob-safe bowl straight from the stove to the slow cooker. Cook on the high setting for 4 to 5 hours, or until fall-apart tender. Note: the Crockpot Sizzle & Stew has high, low and keep-warm settings, which offers great control over every meal.
- Remove the lamb from the sauce and let rest for 15 to 20 minutes. At this point, the lamb should be so tender that the bone slips right out and the meat will be juicy and tender.
- Remove the lid and return the hob-safe bowl to the stove. Reduce the sauce over high heat for 15 to 20 minutes, stirring occasionally.
- Once the lamb has rested, shred it with two forks, discarding any large pieces of fat. Return the shredded lamb to the sauce and stir to combine. Taste and adjust seasoning, to your liking.
- Return the hob-safe bowl to the slow cooker on the keep-warm setting while you toast your tortillas and prep your toppings. Serve family-style and enjoy!
Notes
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