How can I make Barbacoa Lamb Carnitas ahead of time and store them?

You can prepare Barbacoa Lamb Carnitas up to shredding the cooked meat. Once shredded, allow it to cool, then cover and refrigerate both the meat and cooking liquid separately for up to two days. To serve, reheat the lamb by frying it in a tablespoon or two of oil over medium heat until warm and slightly crispy. Heat the cooking liquid in a separate pan until hot and use it to moisten the meat if desired.

Can I cook Barbacoa Lamb Carnitas in the oven instead of a slow cooker?

Yes, you can cook the lamb barbacoa in the oven using a heavy-based, ovenproof pot with a lid. Set the oven to 160°C (320°F) and cook for about 3 hours. Add extra stock (around ¾ cup) to keep the meat moist and check occasionally, adding boiling water or stock if the mixture looks dry. This method will yield tender, flavorful lamb similar to slow cooking.

What size and type of slow cooker is best for making Barbacoa Lamb Carnitas?

A large slow cooker of around 5.6 liters (6 quarts) works well for this recipe, allowing the lamb to cook evenly and become tender. Brand options with a searing function, like Morphy Richards or Cuisinart, are helpful for browning the meat directly in the cooker, saving time and extra dishes.

How do I adjust the Barbacoa Lamb Carnitas recipe for a smaller group?

For 2 to 3 people (about 6 tacos), use half a lamb shoulder or two lamb shanks. Reduce all other ingredients by roughly 25% and cook following the same instructions. This ensures the proportions stay balanced, and the cooking times remain appropriate for the smaller quantity.

Is it possible to freeze Barbacoa Lamb Carnitas, and what’s the best way to do it?

Barbacoa Lamb Carnitas freeze well if prepared through shredding the meat first. Cool the shredded lamb and cooking liquid completely, then store them separately in freezer-safe containers with space for expansion. Freeze for up to 3 months. To thaw, place the containers in the refrigerator overnight and reheat the meat by frying it in oil, warming the cooking liquid on the stove to combine before serving.

Barbacoa Lamb Carnitas Recipe With Easy Authentic Flavor

Ingredients

– 2.2 kg (4.8 lbs) bone-in shoulder of lamb

– 4 tbsp vegetable oil

– 1 tbsp adobo paste

– 1 tbsp chipotle paste

– 4 cloves garlic (minced)

– 1 tbsp cumin

– 1 tsp ground coriander

– 1 tbsp dried oregano

– 480 ml (2 cups) chicken or lamb stock

– 1 tsp salt

– 1 tsp ground black pepper

– ¼ tsp ground cloves

– Juice of 2 limes (about 4 tbsp fresh lime juice)

– 10-12 soft tacos (warmed, for serving)

– 1 red onion (sliced, for serving)

– 4 tbsp chopped fresh coriander (for serving)

– 2 jalapenos (sliced, for serving)

– 10 cherry tomatoes (quartered, for serving)

– 4 tbsp salsa (for serving)

– 120 ml (½ cup) sour cream (for serving)

– 200 g (1 cup) guacamole (for serving)

– 2 limes (sliced into wedges, for serving)

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Instructions

1-First, heat 2 tbsp vegetable oil in a large frying pan and sear the lamb on all sides until it’s nicely browned.

2-Then, add the adobo paste, chipotle paste, minced garlic, cumin, ground coriander, dried oregano, stock, salt, ground black pepper, ground cloves, and lime juice, bringing everything to a boil.

3-Next, transfer the mixture to a slow cooker and cook on low for 8-9 hours or on high for 6 hours until the lamb is fall-apart tender.

4-After cooking, remove the lamb and shred the meat using two forks, making sure to discard the bones for a clean result.

5-Heat the remaining 2 tbsp oil in a large frying pan over high heat and fry the shredded lamb for 3-4 minutes until it’s crispy and golden.

6-To assemble, divide the meat among warmed soft tacos, drizzle with the cooking sauce, and top with sliced red onion, chopped fresh coriander, sliced jalapenos, quartered cherry tomatoes, salsa, sour cream, and guacamole don’t forget the lime wedges on the side.

Notes

🔥 If no slow cooker is available, cook lamb in a heavy-based ovenproof pan at 160°C for 3 hours, adding extra 180 ml stock as needed.
🧊 Prepare in advance by cooking and shredding lamb, then refrigerating or freezing meat and cooking liquid separately. Reheat by frying meat and warming liquid.
⚖ To serve 2-3 people, use half the shoulder joint or 2 lamb shanks and reduce ingredients by one-quarter. Cook the same way.

Author: Brandi Oshea
Prep Time: 15 minutes
Cooking Time: 6-9 hours
Cook Time: 15 minutes
Category: Main Course
Method: Slow Cooking and Pan Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 385
Sugar: 3g
Sodium: 1069mg
Fat: 20g
Saturated Fat: 9g
Carbohydrates: 23g
Fiber: 3g
Protein: 29g
Cholesterol: 87mg