Can I prepare Barbacoa Lamb Carnitas in advance and how should I store it?

Yes, you can prepare Barbacoa Lamb Carnitas up to shredding the meat. Cool the shredded lamb and cooking liquid, then store separately in airtight containers in the refrigerator for up to two days. When ready to serve, reheat the meat in a skillet with a little oil until heated through and crispy, and warm the cooking liquid in a saucepan. This method preserves the flavor and texture for convenient meals.

What are good alternatives to a slow cooker for making lamb barbacoa?

Besides a slow cooker, you can use an oven to cook lamb barbacoa. Place the lamb and cooking ingredients in a heavy ovenproof pan with a lid, and cook at 160°C (320°F) for about 3 hours. Add extra stock during cooking to keep the meat moist. This method can yield tender, flavorful lamb similar to slow cooking.

How much lamb do I need to make Barbacoa Lamb Carnitas for a small group?

For 2 to 3 people, use about half a lamb shoulder or 2 lamb shanks. Adjust all the recipe ingredients by reducing them to three-quarters or half, depending on portion size. Cooking times remain similar, just ensure the meat is tender and easily shredded before serving.

Can I freeze Barbacoa Lamb Carnitas and how do I reheat it?

Yes, Barbacoa Lamb Carnitas freezes well. After shredding the cooked meat, cool it with the cooking liquid and store in freezer-safe containers, leaving some room for expansion. Defrost overnight in the refrigerator before reheating. Reheat the meat in a skillet with a bit of oil until hot and slightly crispy, and warm the cooking liquid before serving.

What type of slow cooker works best for making Barbacoa Lamb Carnitas?

A large slow cooker (around 5.6 liters or 6 quarts) works best to accommodate the lamb and cooking liquid comfortably. Models with a searing function, such as some from Morphy Richards or Cuisinart, can simplify the cooking process by allowing you to brown the meat directly in the cooker before slow cooking.

Barbacoa Lamb Carnitas Recipe With Tender Slow Cooked 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

– 10-12 soft tacos warmed

– 1 red onion sliced

– 4 tbsp chopped fresh coriander

– 2 jalapenos sliced

– 10 cherry tomatoes quartered

– 4 tbsp salsa

– 120 ml (1/2 cup) sour cream

– 200 g (1 cup) guacamole

– 2 limes sliced into wedges

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Instructions

First, gather your ingredients to keep things smooth. Start by heating 2 tbsp vegetable oil in a large frying pan and sear the lamb on all sides until browned. This step locks in the flavors and makes the meat extra tasty.

Next, add the adobo paste, chipotle paste, minced garlic, cumin, ground coriander, dried oregano, chicken or lamb stock, salt, ground black pepper, ground cloves, and juice of 2 limes to the pan. Bring this mixture to a boil, then transfer everything to a slow cooker for even cooking.

Set your slow cooker on low for 8-9 hours or high for 6 hours until the lamb is tender and easy to shred. Once done, remove the lamb and use two forks to shred the meat, discarding any bones. For a crispy finish, heat the remaining 2 tbsp oil in a pan and fry the shredded lamb until it’s golden and crisp.

Take about 15 minutes for prep, with 6 to 9 hours of cooking time depending on your method. To serve, divide the crispy lamb into warmed soft tacos, drizzle with the slow cooker sauce, and top with sliced red onion, chopped fresh coriander, sliced jalapenos, quartered cherry tomatoes, salsa, sour cream, and guacamole. Add lime wedges on the side for a fresh squeeze. If you enjoy slow-cooked meals, check out our easy slow cooker chicken recipe for another family favorite.

Notes

⏲️ Use a slow cooker for tender, fall-apart lamb with minimal effort.
🌶️ Adjust chipotle and adobo paste amounts to control the spice level.
🌮 Warm the soft tacos just before serving to keep them soft and pliable.

Author: Brandi Oshea
Prep Time: 15 minutes
Cooking Time: 6 to 9 hours
Cook Time: 6 to 9 hours
Category: Main Dish
Method: Slow Cooking, Frying, Searing
Cuisine: Mexican-inspired
Diet: Gluten-Free

Nutrition

Serving Size: 1 taco
Calories: 350 kcal
Sugar: 2 g
Sodium: 700 mg
Fat: 22 g
Saturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 90 mg